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Olive leaves ( Olea europaea L.) versus α ‐tocopheryl acetate as dietary supplements for enhancing the oxidative stability of eggs enriched with very‐long‐chain n ‐3 fatty acids
Author(s) -
Botsoglou Evropi N,
Govaris Alexandros K,
Ambrosiadis Ioannis A,
Fletouris Dimitrios J
Publication year - 2013
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6017
Subject(s) - olea , tocopheryl acetate , food science , chemistry , oxidative phosphorylation , tocopherol , olive oil , botany , vitamin e , biology , biochemistry , antioxidant
BACKGROUND Ninety‐six brown Lohmann laying hens were equally assigned into four groups with six replicates. Hens within the control group were given a corn/soybean‐based diet supplemented with 30 g kg −1 fish oil. Two other groups were given the same diet further supplemented with olive leaves at 5 ( OL5 ) and 10 ( OL10 ) g kg −1 respectively, while the diet of the fourth group was supplemented with α ‐tocopheryl acetate ( TOC ) at 200 mg kg −1 . Eggs were analysed for lipid hydroperoxide and malondialdehyde ( MDA ) contents, fatty acid profile, α ‐tocopherol content and susceptibility to iron‐induced lipid oxidation.RESULTS Neither OL nor TOC supplementation affected ( P > 0.05) the fatty acid composition. Dietary supplementation with OL10 or TOC reduced ( P ≤ 0.05) the lipid hydroperoxide content but exerted no ( P > 0.05) effect on the MDA content of fresh eggs compared with controls. Eggs submitted to iron‐induced lipid oxidation from the OL5 group presented higher ( P ≤ 0.05) MDA levels than the control but lower ( P ≤ 0.05) than the OL10 group. Eggs from the TOC group presented lower ( P ≤ 0.05) MDA levels compared with all groups at all incubation time points.CONCLUSION The results of this study suggested that dietary supplementation with both OL10 and TOC could protect n ‐3 fatty acids in eggs from deterioration.