Olive leaves (<i>Olea europaea</i> L.) <i>versus α</i>‐tocopheryl acetate as dietary supplements for enhancing the oxidative stability of eggs enriched with very‐long‐chain <i>n</i>‐3 fatty acids

Abstract

The results of this study suggested that dietary supplementation with both OL10 and TOC could protect n-3 fatty acids in eggs from deterioration.