6Kanner J.Oxidative processes in meat and meat products:Quality implications[J].Meat Sci,1994,36,169-189.
7Rouchey De,Hancock J M,Hines J D,et al.Effects of rancidity and free fatty acids in choice white grease on growth performance and nutrient digestibility in weanling pigs[J].J Anim Sci,2004,82:2937-2944.
8Haak L,Raes K,Van Dyck S,et al.Effect of dietary rosemary and a-toeopheryl acetate on the oxidative stability of raw and cooked pork following oxidized linseed oil administration[J].Meat Sci,2008,78:239-247.
9Aw T Y,Williams M W,Gray L.Absorption and lymphatic transport of peroxidized hpids by rat snlall intestine in vivo:Role of mucosal GSH[J].Am J Physiol,1992,262:G99-G106.
10Kanazawa K,Kanazawa E,Natake M.Uptake of secondary autoxidation products of hnoleic acid by the rat[J].Lipids,1985,20:412-419.