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
2013
Botsoglou, Evropi N | Govaris, Alexandros K | Ambrosiadis, Ioannis A | Fletouris, Dimitrios J
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.
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