Lipid oxidation of stored eggs enriched with very long chain n−3 fatty acids, as affected by dietary olive leaves (Olea europea L.) or α-tocopheryl acetate supplementation

► Dietary olive leaves or α-tocopheryl acetate do not change the fatty acid composition of n−3 eggs. ► These supplements decrease lipid hydroperoxides but not malondialdehyde in fresh n−3 eggs. ► These supplements decrease both lipid hydroperoxides and malondialdehyde in stored n−3 eggs. ► Storage decreases PUFAs but increases MUFAs in n−3 eggs.