Effect of dietary olive leaves (Olea europaea L.) on lipid and protein oxidation of refrigerated stored n-3-enriched pork

Abstract

The objective of this study was to evaluate the effect of dietary olive leaves versus -tocopheryl acetate on lipid and protein oxidation of raw and cooked longissimus dorsi muscle from pigs fed diets supplemented with fish oil. Enrichment of pork with the very long chain n-3 fatty acids increased (P0.05) lipid oxidation in both raw and cooked chops during refrigerated storage, and decreased (P0.05) the sensory attributes of the cooked chops, but had no effect (P>0.05) on protein oxidation of both raw and cooked chops. Dietary olive leaves or -tocopheryl acetate had no effect (P>0.05) on the fatty acid composition but decreased (P0.05) lipid oxidation while exerting no effect (P>0.05) on protein oxidation in both raw and cooked chops during refrigerated storage. In addition, dietary olive leaves at 10gkg(-1) feed and -tocopheryl acetate at 200mgkg(-1) feed exerted (P0.05) a beneficial effect on the sensory attributes of cooked n-3-enriched chops.