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

dc.creatorBotsoglou, E.en
dc.creatorGovaris, A.en
dc.creatorPexara, A.en
dc.creatorAmbrosiadis, I.en
dc.creatorFletouris, D.en
dc.date.accessioned2015-11-23T10:24:03Z
dc.date.available2015-11-23T10:24:03Z
dc.date.issued2014
dc.identifier10.1111/ijfs.12272
dc.identifier.issn0950-5423
dc.identifier.urihttp://hdl.handle.net/11615/26380
dc.description.abstractThe 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.en
dc.sourceInternational Journal of Food Science and Technologyen
dc.source.uri<Go to ISI>://WOS:000328300600007
dc.subjectCooked porken
dc.subjectfish oilen
dc.subjectlipid oxidationen
dc.subjectolive leavesen
dc.subjectprotein oxidationen
dc.subjectrefrigerated storageen
dc.subjectvitamin Een
dc.subjectALPHA-TOCOPHERYL ACETATEen
dc.subjectVITAMIN-Een
dc.subjectANTIOXIDANT CAPACITYen
dc.subjectPHENOLIC-COMPOUNDSen
dc.subjectTURKEY MUSCLEen
dc.subjectCOOKED PORKen
dc.subjectFATTY-ACIDSen
dc.subjectLINSEEDen
dc.subjectOILen
dc.subjectSTABILITYen
dc.subjectEXTRACTSen
dc.subjectFood Science & Technologyen
dc.titleEffect of dietary olive leaves (Olea europaea L.) on lipid and protein oxidation of refrigerated stored n-3-enriched porken
dc.typejournalArticleen


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