Effect of dietary olive leaves (Olea europaea L.) on lipid and protein oxidation of refrigerated stored n-3-enriched pork

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Summary

The objective of this study was to evaluate the effect of dietary olive leaves versus α-tocopheryl acetate on lipid and protein oxidation of raw and cooked longissimus dorsi muscle from pigs fed diets supplemented with fish oil. Enrichment of pork with the very long chain n-3 fatty acids increased ( 0.05) lipid oxidation in both raw and cooked chops during refrigerated storage, and decreased ( 0.05) the sensory attributes of the cooked chops, but had no effect (> 0.05) on protein oxidation of both raw and cooked chops. Dietary olive leaves or α-tocopheryl acetate had no effect (> 0.05) on the fatty acid composition but decreased ( 0.05) lipid oxidation while exerting no effect (> 0.05) on protein oxidation in both raw and cooked chops during refrigerated storage. In addition, dietary olive leaves at 10 g kg−1 feed and α-tocopheryl acetate at 200 mg kg−1 feed exerted ( 0.05) a beneficial effect on the sensory attributes of cooked n-3-enriched chops.

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