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

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.