The levels of lipid oxidation of dry-cured duck became more serious characterized by the increases in the peroxide value, TBARS value, carbonyl compounds and conjugated dienes during processing.

• 结果显示：板鸭肌肉脂肪的过氧化值、TBARS值、羰基值和双烯值在加工过程中均呈逐渐上升的趋势，表明脂肪氧化程度逐渐增加；