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
Version of Record online: 3 JAN 2013
© 2012 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Volume 93, Issue 8, pages 2053–2060, June 2013
How to Cite
Botsoglou, E. N., Govaris, A. K., Ambrosiadis, I. A. and Fletouris, D. J. (2013), 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. J. Sci. Food Agric., 93: 2053–2060. doi: 10.1002/jsfa.6017
- Issue online: 8 MAY 2013
- Version of Record online: 3 JAN 2013
- Accepted manuscript online: 26 NOV 2012 09:37AM EST
- Manuscript Accepted: 26 NOV 2012
- Manuscript Revised: 13 OCT 2012
- Manuscript Received: 5 FEB 2012
- lipid oxidation;
- fish oil;
- n-3 eggs;
- olive leaves;
- α-tocopheryl acetate;
- fatty acids
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.
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.
The results of this study suggested that dietary supplementation with both OL10 and TOC could protect n-3 fatty acids in eggs from deterioration.