Effect of dietary supplementation with rosemary extract and α-tocopheryl acetate on lipid oxidation in eggs enriched with ω3-fatty acids

J. Galobart; A. C. Barroeta; M. D. Baucells; R. Codony; W. Ternes

doi:10.1093/ps/80.4.460

Effect of dietary supplementation with rosemary extract and α-tocopheryl acetate on lipid oxidation in eggs enriched with ω3-fatty acids

J. Galobart, A. C. Barroeta, M. D. Baucells, R. Codony, W. Ternes

Department of Animal and Food Science

Research output: Contribution to journal › Article › Research › peer-review

108 Citations (Scopus)

Abstract

The antioxidant effect of dietary supplementation with 500 or 1,000 mg/kg of a commercial rosemary extract vs. 200 mg/kg of α-tocopheryl acetate (α-TA) on the lipid oxidative stability of ω3-fatty acid (FA)-enriched eggs was compared. Lipid oxidation was measured in fresh eggs by the lipid hydroperoxide level and malonaldehyde content. Stability to iron-induced lipid oxidation was also measured. Results showed the clear antioxidant effect of dietary α-TA supplementation on ω3-FA enriched eggs. In contrast, dietary supplementation with rosemary extract showed no effect on any of the lipid oxidation parameters evaluated.

Original language	English
Pages (from-to)	460-467
Journal	Poultry Science
Volume	80
Issue number	4
DOIs	https://doi.org/10.1093/ps/80.4.460
Publication status	Published - 1 Jan 2001

Keywords

Carnosic acid
Dietary α-tocopherol
Lipid oxidation
Rosemary extract
ω3-fatty acid-enriched eggs

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10.1093/ps/80.4.460

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title = "Effect of dietary supplementation with rosemary extract and α-tocopheryl acetate on lipid oxidation in eggs enriched with ω3-fatty acids",

abstract = "The antioxidant effect of dietary supplementation with 500 or 1,000 mg/kg of a commercial rosemary extract vs. 200 mg/kg of α-tocopheryl acetate (α-TA) on the lipid oxidative stability of ω3-fatty acid (FA)-enriched eggs was compared. Lipid oxidation was measured in fresh eggs by the lipid hydroperoxide level and malonaldehyde content. Stability to iron-induced lipid oxidation was also measured. Results showed the clear antioxidant effect of dietary α-TA supplementation on ω3-FA enriched eggs. In contrast, dietary supplementation with rosemary extract showed no effect on any of the lipid oxidation parameters evaluated.",

keywords = "Carnosic acid, Dietary α-tocopherol, Lipid oxidation, Rosemary extract, ω3-fatty acid-enriched eggs",

author = "J. Galobart and Barroeta, {A. C.} and Baucells, {M. D.} and R. Codony and W. Ternes",

year = "2001",

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T1 - Effect of dietary supplementation with rosemary extract and α-tocopheryl acetate on lipid oxidation in eggs enriched with ω3-fatty acids

AU - Galobart, J.

AU - Barroeta, A. C.

AU - Baucells, M. D.

AU - Codony, R.

AU - Ternes, W.

PY - 2001/1/1

Y1 - 2001/1/1

N2 - The antioxidant effect of dietary supplementation with 500 or 1,000 mg/kg of a commercial rosemary extract vs. 200 mg/kg of α-tocopheryl acetate (α-TA) on the lipid oxidative stability of ω3-fatty acid (FA)-enriched eggs was compared. Lipid oxidation was measured in fresh eggs by the lipid hydroperoxide level and malonaldehyde content. Stability to iron-induced lipid oxidation was also measured. Results showed the clear antioxidant effect of dietary α-TA supplementation on ω3-FA enriched eggs. In contrast, dietary supplementation with rosemary extract showed no effect on any of the lipid oxidation parameters evaluated.

AB - The antioxidant effect of dietary supplementation with 500 or 1,000 mg/kg of a commercial rosemary extract vs. 200 mg/kg of α-tocopheryl acetate (α-TA) on the lipid oxidative stability of ω3-fatty acid (FA)-enriched eggs was compared. Lipid oxidation was measured in fresh eggs by the lipid hydroperoxide level and malonaldehyde content. Stability to iron-induced lipid oxidation was also measured. Results showed the clear antioxidant effect of dietary α-TA supplementation on ω3-FA enriched eggs. In contrast, dietary supplementation with rosemary extract showed no effect on any of the lipid oxidation parameters evaluated.

KW - Carnosic acid

KW - Dietary α-tocopherol

KW - Lipid oxidation

KW - Rosemary extract

KW - ω3-fatty acid-enriched eggs

U2 - 10.1093/ps/80.4.460

DO - 10.1093/ps/80.4.460

M3 - Article

SN - 0032-5791

VL - 80

SP - 460

EP - 467

JO - Poultry Science

JF - Poultry Science

IS - 4

ER -

Effect of dietary supplementation with rosemary extract and α-tocopheryl acetate on lipid oxidation in eggs enriched with ω3-fatty acids

Abstract

Keywords

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