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Effect of dietary supplementation with rosemary extract and alpha-tocopheryl acetate on lipid oxidation in eggs enriched with omega3-fatty acids

Author:
Galobart, J., Barroeta, A.C., Baucells, M.D., Codony, R., Ternes, W.
Source:
Poultry science 2001 v.80 no.4 pp. 460-467
ISSN:
0032-5791
Subject:
eggs, hens, feed additives, rosemary, antioxidants, dose response, plant extracts, Rosmarinus officinalis, synergism, dietary fat, linseed oil, phenolic acids, diterpenoids, fatty acids, egg yolk composition, lipid peroxidation, malondialdehyde, omega-3 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 alpha-tocopheryl acetate (alpha-TA) on the lipid oxidative stability of omega3-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 alpha-TA supplementation on omega3-FA enriched eggs. In contrast, dietary supplementation with rosemary extract showed no effect on any of the lipid oxidation parameters evaluated.
Agid:
1350447