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. The effect of a dietary supplementation of gallic acid and linoleic acid mixture (MGL) and their synthetic salt, sodium 2,3-dihydroxy-5-(((9E,12E)-octadeca-9,12-dienyloxy)carbonyl)phenolate (NGL), on egg quality was investigated. A total of 120 laying hens were allotted into five groups over 4weeks of the experimental period. Birds were fed the following diets: (1) control [commercial diet (CD)], (2) 0.05% MGL (w/w, GA:LA=1:1, equal molar ratio), (3) 0.1% MGL, (4) 0.05% NGL, (5) 0.1% NGL. The performance of the hen, the anti-oxidative potential of egg albumen and yolk, and the fatty acid composition and cholesterol content of egg yolk were measured. The TBARS value of egg yolk from hens fed 0.1% MGL and 0.05% NGL was lower than that fed control diet after storage for 14days. The ABTS+ reducing activity of egg albumen was significantly improved by MGL and NGL, but only NGL had an effect on yolk (p