Effect of dietary supplementation with rosemary extract and alpha-tocopheryl acetate on lipid oxidation in eggs enriched with omega 3-fatty acids

The antioxidant effect of dietary supplementation with 500 or 1,000 mg/kg o f a commercial rosemary extract vs. 200 mg/kg of alpha -tocopheryl acetate (alpha -TA) on the lipid oxidative stability of omega3-fatty acid (FA)enric hed eggs was compared. Lipid oxidation was measured in fresh eggs by the li pid hydroperoxide level and malonaldehyde content. Stability to iron-induce d lipid oxidation was also measured. Results showed the clear antioxidant e ffect of dietary alpha -TA supplementation on w3-FA enriched eggs. In contr ast, dietary supplementation with rosemary extract showed no effect on any of the lipid oxidation parameters evaluated.