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

Research output: Contribution to journalArticleResearchpeer-review

95 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 languageEnglish
Pages (from-to)460-467
JournalPoultry Science
Volume80
Issue number4
DOIs
Publication statusPublished - 1 Jan 2001

Keywords

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

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