Abell, L. L., B. B. Brodie and F. E. Kendall. 1951. A simplified method for the estimation of total serum cholesterol in serum and demonstration of its specificity. J. Biol. Chem. 195:357-366.
AOAC. 1990. Official Methods of Analysis (12th Ed.). Association of Official Analytical Chemists, Washington, DC.
AOAC. 1995. Official Methods of Analysis (16th Ed.). Association of Official Analytical Chemists, Arlington, VA.
Biggs, H. G., J. M. Erikson and W. R. Moorehead. 1975. A manual colorimetric assay of triglycerides in serum. Clin. Chem. 21:437-441.
Bosi, P., H. J. Jung, In K. Han, J. A. Cacciavillani, L. Casini and S. Mattuzzi. 2000. Energy efficiency and nutrient deposition in early-weaned pigs, according to fat sources containing different acidic series. Asian-Aus. J. Anim. Sci. 13:995-1002.
Busboom, J. R., D. C. Rule, D. Colin, T. Heald and A. Mazhar. 1991. Growth, carcass characteristics, and lipid composition of adipose tissue and muscle of pigs fed canola. J. Anim. Sci. 69:1101-1108.
Chae, B. J. and S. K. Mattuzzi. 2002. Rancid rice bran affects growth performance and pork quality in finishing pigs. Asian-Aus. J. Anim. Sci. 15:94-101.
Falkenberg, H., K. Nurnberg, G. Kuhn and G. Nurnberg. 1995. Cholesterol in blood and fatty tissue and its relationship to carcass and meat quality of pigs. In: 2nd Dummersdorf Muscle-Workshop Proc. Muscle Growth and Meat Quality (Ed. K. Ender). Rostock, Germany: 161.
Farrell, D. J. and R. A. Gibson. 1991. The enrichment of eggs with omega-3 fatty acids and their effect in humans. In: Recent Advances in Animal Nutrition in Australia 1991 (Ed. D.J. Farrell). University of New England Press, Armidale, 256-270.
Fehily, A. M., L. B. Michael, K. Phillps and N. M. Deadman. 1983. The effect of fatty fish on plasma lipid and lipoprotein concentrations. Am. J. Clin. Nutr. 38:349-351.
Folch, J., M. Lees and G. H. S. Stanley. 1957. A simple method for the isolation and purification of total lipids from animal tissue. J. Biol. Chem. 226:497-509.
Hamazaki, T., S. Sawazaki, E. Asaoka, M. Itomura, Y. Mizushima, K. Yazawa, T. Kuwamori and M. Kobayashi. 1996. Docosahexaenoic acid-rich fish oil does not affect serum lipid concentrations of normalipidemic young adults. J. Nutr. 126:2784-2789.
Han, S. K. and K. Yamauchi. 2000. The effects of nitrite treatment on the lipid composition, fatty acid composition, and susceptibility to oxidation of pork biceps femoris muscle. Asian-Aus. J. Anim. Sci. 13:1764-1769.
Harris, K. B., H. R. Cross, W. G. Pond and H. J. Mersmann. 1993. Effect of dietary fat and cholesterol level on tissue cholesterol concentrations of growing pigs selected for high and low serum cholesterol. J. Anim. Sci. 71:807-810.
Honikel, K. O. 1987. How to measure the water-holding capacity of meat? Recommendation of standardized method. In: Evaluation and Control of Meat Quality in Pigs? (Ed. P. V. Tarrant, G. Eikelenboom and G. Monin) Martinus Nijhoff, Publishers, The Hague, 129-142.
Huang, Z., H. Leibovitz, C. H. Lee and R. Millar. 1990. Effect of dietary fish oil on $\omega$
-3 fatty acid level in chicken eggs and thigh flesh. J. Agric. Food Chem. 38:743-747.
Hulan, H. W., R. G. Ackman, W. M. N. Ratnayake and F. G. Proudfoot. 1989. Omega-3 fatty acid level and general performance of commercial broilers fed practical levels of redfish meal. Poult. Sci. 68:153-162.
Irie, M. and M. Sakimoto. 1992. Fat characteristics of pig fed fish oil containing eicosapentaenoic and docosahexaenoic acids. J. Anim. Sci. 70:470-477.
Jakobsen, K. 1995. Possibilities of enriching meat with n-3 fatty acids. In: 2nd Dummerstorf Muscle-Workshop Muscle Growth and Meat Quality. (Ed. K. Ender). Rostock, 17-19th May 1995. Germany. pp. 141-148.
Jaturasitha, S. 2000. Meat Technology. Thanabun Press, Chiang Mai, Thailand. p. 244.
Jaturasitha, S., M. Kreuzer, M. Lange and P. Kohler. 1996. Quality of subcutaneous, intermuscular and intramuscular fat tissue using elevated quantities of medium chain fatty acids in pig fattening. Fett/Lipid 98:149-156.
Jung, D. H., B. E. Biggs and W. R. Moorehead. 1975. Colorimetry of serum cholesterol with use of ferric acetate uranyl acetate and ferrous sulfate/sulfuric acid reagents. Clin. Chem. 21:1526-1530.
Kamopas, S. 2001. Effect of sexes on production performance, carcass, meat and fat quality of finishing pigs. M.Sc. thesis, Department of Animal Science, Faculty of Agriculture, Chiang Mai University, Chiang Mai, Thailand.
Kreuzer, M., M. M. Gerdemann and W. Reyer. 1997. Selective improvement of porcine fat firmness by a diet enriched in medium-chain fatty acids. Fett/Lipid 99:436-442.
Kreuzer, M., H. Hanneken, M. Wittmann, M. M. Gerdemann, and A. Machmüller. 2002. Effect of different fiber sources and fat addition on cholesterol and cholesterol-related lipids in blood serum, bile and body tissues in growing pigs. J. Anim. Physiol. Anim. Nutr. 86:57-73.
Kroman, N. and A. Green. 1980. Epidemiological studies in the Upernavik district, Greenland. Incidence of some chronic diseases 1950-1974. Acta. Med. Scand. 208:401-406.
Layne, K. B., Y. K. Goh, J. A. Jumpsen, E. A. Ryan, P. Chow and M. T. Clandinin. 1996. Normal subjects consuming physiological levels of 18:3(n-3) and 20:5(n-3) from flaxseed or fish oils have characteristic difference in plasma lipid and lipoprotein fatty acid levels. J. Nutr. 126:2130-2140.
Leskanich, C. O., K. R. Matthew, C. C. Warkup, R. C. Noble and M. Hazzledine. 1997. The effect of dietary oil containing (n-3) fatty acids on the fatty acid, physicochemical, and organoleptic characteristics of pig meat and fat. J. Anim. Sci. 75:673-683.
Leszczynski, D. E., J. Pikul, R. A. Easter, F. K. McKeith, D. G. McLaren, J. Novakofski, P. J. Bechtel and D. E. Jewell. 1992. Characterization of lipid in loin and bacon from finishing pigs fed full fat soybeans or tallow. J. Anim. Sci. 70:2175-2181.
Li, D., Q. Qiao, E. W. Johnson, J. Jiang, F. Wang, R. Blum and G. Allee. 1999. Effect of L-carnithine and source of dietary fat on growth performance and serum biochemical parameters of piglets weaned at 35 days of age. Asian-Aus. J. Anim. Sci. 12:1263-1272.
Lyso, A. and H. N. Astrup. 1987. Zusammenfassung von Versuchen über die Wirkung bestimmter Futterkomponenten auf die Stabilitat der Milch und des Schweinespecks. Fat Sci. Technol. 89:80-85.
McPherson, R., and G. A. Spiller. 1996. Handbook of Lipids in Human Nutrition. CRC Press, Boca Raton, New York, USA. 41-68.
Miller, M. F., S. D. Shackelford, K. D. Haydon and J. O. Reagan. 1990. Determination of the alteration in fatty acid profiles, sensory characteristics and carcass traits of swine fed elevated levels of monosaturated fats in the diet. J. Anim. Sci. 68:1624-1631.
Monahan, F. J., D. J. Buckley, P. A. Morrissey, P. B. Lynch and J. I. Gray. 1992. Influence of dietary fat and $\alpha$
-tocopherol supplementation on lipid oxidation in pork. Meat Sci. 31:229-241.
Morrison, W. R. and L. M. Smith. 1964. Preparation of fatty acid methyl esters and dimethylacetals from lipids with boron fluoride-methanol. J. Lipid Res. 5:600-608.
Myer, R. O., D. D. Johnson, D. A. Knauft, D. W. Gorbet, J. H. Brendemuhl and W. R. Walker. 1992. Effect of feeding higholeic-acid peanuts to growing-finishing swine on resulting carcass fatty acid profile and on carcass and meat quality characteristics. J. Anim. Sci. 70:3734-3741.
NRC (National Research Council). 1998. Nutrient Requirements of Swine (10th Ed.). Washington DC. National Academy Press. p. 190.
Pond, W. G., W. Insull, H. J. Mersmann, W. W. Wong, K. B. Harris, H. R. Cross, J. P. Smith, E. O. Heath and L. G. Komuves. 1992. Effect of dietary fat and cholesterol level on growing pigs selected for three generations for high and low serum cholesterol at age 56 days. J. Anim. Sci. 70:2462-2470.
Pongpiachan, P. 1996. Principle of Animal Feed (2): Applied Nutrition. Odianstore Press, Bangkok, Thailand. p. 211.
Public Health Policy and Planning Division. 1996. Statistic of Important Health Data 1994-95. Ministry of Health, Bangkok, Thailand.
Rattanawongpaisarn, N., P. Solam and P. Pimonpan. 1997. Use of fish oil supplementation in broiler ration. Special problem. Department of Microbiology, Faculty of Science, Thonburi University, Bangkok, Thailand. p. 87.
Romans, J. R., R. C. Johnson, D. M. Wulf, G. W. Libal and W. J. Costello. 1995. Effect of ground flaxseed in swine diets on pig performance and on physical and sensory characteristics and omega-3 fatty acid content of pork. I. Dietary level of flaxseed. J. Anim. Sci. 73:1982-1986.
Rossell, J. B. 1994. Measurement of rancidity. In: Rancidity in Foods (Ed. J. C. Allen and R. J. Mamilton). Blackie Academic & Professional, London, UK. 22-53.
Ruiter, A., A. W. Jongbloed, C. M. van Gent, L. H. J. C. Danse and S. H. M. Metz. 1978. The influence of dietary mackerel oil on the condition of organs and on blood lipid composition in young growing pigs. Am. J. Clin. Nutr. 31:2159-2166.
Sahaphong, S. 1990. Natural Treatment to Prevent an Arteriosclerosis. Rwoam-Trat Publisher's Office, Bangkok, Thailand. p. 109.
Sangsaraporn, Y. 1994. Effect of sardine oil supplementation in laying hen diet on yolk egg fat composition and performance. M.Sc. thesis, Department of Animal Husbandry, Faculty of Agriculture, Kasetsart University, Bangkok, Thailand.
Soler-Velasquez, M. P., J. H. Brendemuhl, L. R. McDowell, K. A. Sheppard, D. D. Johnson and S. N. Williams. 1998. Effect of supplemental vitamin E and canola oil on tissue tocopherol and liver fatty acid profile of finishing swine. J. Anim. Sci. 76:110-117.
St. John, L. C., C. R. Young, D. A. Knabe, G. T. Thomson, S. M. Grundy and S. B. Smith. 1987. Fatty acid profiles and sensory and carcass traits of tissues from steers and swine fed an elevated monounsaturated fat diet. J. Anim. Sci. 64:1441-1447.
Van Oeckel, M. J., M. Casteels, N. Warnants, L. Van Damme and Ch. V. Boucque. 1996. Omega-3 fatty acids in pig nutrition: Implications for the intrinsic and sensory quality of meat. Meat Sci. 44:55-63.
Viriyajari, P. 1992. Analytical Method of Sensory Evaluation. Department of Food Science and Technology, Faculty of Agriculture, Chiang Mai University, Chiang Mai, Thailand. p. 275.
Voet, D. and J. G. Voet. 1990. Biochemistry. John Wiley & Sons, Singapore. p. 1223.
Warnants, N., M. J. Van Oeckel, and Ch. V. Boucque. 1996. Incorporation of dietary polyunsaturated fatty acids in pork tissues and its implications for the quality of the end products. Meat Sci. 44:125-144.
Wolfram, G. 1989. Bedeutung der Omega-3-Fettsauren in der Ernahrung des Menschen. Ernahrungsumschau 36:319-330.