Galobart J, Barroeta A C, Baucells M D, Codony R, Ternes W
Unitat de Nutrició i Alimentació Animals, Facultat de Veterinària, Universitat Autònoma de Barcelona, Bellaterra, Spain.
Poult Sci. 2001 Apr;80(4):460-7. doi: 10.1093/ps/80.4.460.
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.
比较了在富含ω-3脂肪酸（FA）的鸡蛋中，添加500或1000毫克/千克市售迷迭香提取物与添加200毫克/千克醋酸生育酚（α-TA）对脂质氧化稳定性的抗氧化效果。通过脂质过氧化氢水平和丙二醛含量来测定新鲜鸡蛋中的脂质氧化情况。还测定了铁诱导的脂质氧化稳定性。结果表明，日粮中添加α-TA对富含ω-3-FA的鸡蛋有明显的抗氧化作用。相比之下，日粮中添加迷迭香提取物对所评估的任何脂质氧化参数均无影响。
