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.