title: Olive leaves (Olea europaea L.) versus α-tocopheryl acetate as dietary supplements for enhancing the oxidative stability of eggs enriched with very-long-chain n-3 fatty acids.
abstract: BACKGROUND
  Ninety-six brown Lohmann laying hens were equally assigned into four groups with six replicates. Hens within the control group were given a corn/soybean-based diet supplemented with 30 g kg(-1) fish oil. Two other groups were given the same diet further supplemented with olive leaves at 5 (OL5) and 10 (OL10) g kg(-1) respectively, while the diet of the fourth group was supplemented with α-tocopheryl acetate (TOC) at 200 mg kg(-1). Eggs were analysed for lipid hydroperoxide and malondialdehyde (MDA) contents, fatty acid profile, α-tocopherol content and susceptibility to iron-induced lipid oxidation.
  
  
  RESULTS
  Neither OL nor TOC supplementation affected (P>0.05) the fatty acid composition. Dietary supplementation with OL10 or TOC reduced (P≤0.05) the lipid hydroperoxide content but exerted no (P>0.05) effect on the MDA content of fresh eggs compared with controls. Eggs submitted to iron-induced lipid oxidation from the OL5 group presented higher (P≤0.05) MDA levels than the control but lower (P≤0.05) than the OL10 group. Eggs from the TOC group presented lower (P≤0.05) MDA levels compared with all groups at all incubation time points.
  
  
  CONCLUSIONS
  The results of this study suggested that dietary supplementation with both OL10 and TOC could protect n-3 fatty acids in eggs from deterioration.
authors.affiliation: Laboratory of Hygiene of Foods of Animal Origin, Faculty of Veterinary Medicine, University of Thessaly, GR-43100, Karditsa, Greece.
authors.forename: Evropi N
authors.initials: EN
authors.lastname: Botsoglou
authors.forename: Alexandros K
authors.initials: AK
authors.lastname: Govaris
authors.forename: Ioannis A
authors.initials: IA
authors.lastname: Ambrosiadis
authors.forename: Dimitrios J
authors.initials: DJ
authors.lastname: Fletouris
mesh_terms: D000821:Animal Feed; D000824:Animal Nutritional Physiological Phenomena; D000818:Animals; D000975:Antioxidants / Q000737:chemistry / Q000494:pharmacology; D001713:Biphenyl Compounds / Q000737:chemistry; D002645:Chickens / Q000378:metabolism*; D004032:Diet / Q000662:veterinary; D019587:Dietary Supplements; D004531:Eggs / Q000032:analysis*; D015525:Fatty Acids, Omega-3 / Q000737:chemistry* / Q000378:metabolism; D005260:Female; D005395:Fish Oils / Q000737:chemistry / Q000494:pharmacology; D005527:Food, Fortified; D008315:Malondialdehyde; D031658:Olea / Q000737:chemistry*; D010851:Picrates / Q000737:chemistry; D018515:Plant Leaves / Q000737:chemistry*; D059808:Polyphenols; D024502:alpha-Tocopherol / Q000737:chemistry / Q000494:pharmacology*
chemical_list: D000975:Antioxidants; D001713:Biphenyl Compounds; D015525:Fatty Acids, Omega-3; D005395:Fish Oils; D010851:Picrates; D059808:Polyphenols; D008315:Malondialdehyde; C004931:1,1-diphenyl-2-picrylhydrazyl; D024502:alpha-Tocopherol