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

Summary The objective of this study was to evaluate the effect of dietary olive leaves versus α‐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 ( P ≤ 0.05) lipid oxidation in both raw and cooked chops during refrigerated storage, and decreased ( P ≤ 0.05) 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 α ‐tocopheryl acetate had no effect ( P > 0.05) on the fatty acid composition but decreased ( P ≤ 0.05) 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 10 g kg −1 feed and α ‐tocopheryl acetate at 200 mg kg −1 feed exerted ( P ≤ 0.05) a beneficial effect on the sensory attributes of cooked n ‐3‐enriched chops.