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

► Enrichment of pork with α-linolenic acid favours lipid but not protein oxidation. ► Dietary olive leaves or α-tocopherol exert no effect on the fatty acids of n-3 pork. ► Used supplements decreases lipid but not protein oxidation in stored n-3 pork. ► Used supplements improved sensory attributes of cooked n-3 pork.