Lipid and protein oxidation of alpha-linolenic acid-enriched pork during refrigerated storage as influenced by diet supplementation with olive leaves (Olea europea L.) or alpha-tocopheryl acetate

The objective of this study was to evaluate the effect of diet supplementation with olive leaves or alpha-tocopheryl acetate on lipid and protein oxidation of raw and cooked n-3 enriched-pork during refrigerated storage. Enrichment of pork with alpha-linolenic acid through diet supplementation with linseed oil enhanced (p 0.05) on protein oxidation during refrigerated storage while decreasing (p 0.05) on the fatty acid composition of pork but decreased (p 0.05) on protein oxidation in both raw and cooked alpha-linolenic acid-enriched chops stored and chilled for 9 days. Moreover, olive leaves and alpha-tocopheryl acetate supplemented at 10 g/kg and 200 mg/kg diet, respectively, exerted (p <= 0.05) a beneficial effect on the sensory attributes of cooked alpha-linolenic acid-enriched pork chops. (C) 2012 Elsevier Ltd. All rights reserved