Effect of dietary supplementation of gallic acid and linoleic acid mixture or their synthetic salt on egg quality

► Gallic acid and linoleic acid was chemically synthesized and proved its biological functions including antioxidative, anti-inflammatory, and others. ► A synthetic salt of gallic acid and linoleic acid (NGL) was developed to provide solubility and convenience. ► A dietary supplementation of NGL (0.05 and 0.1%) improved the antioxidative potential of egg while lowering the cholesterol level.