The oils from strawberry, blackcurrant, raspberry, and apple seeds were characterized by a high content of unsaturated fatty acids (90.8%, 88.6%, 94.0%, and 86.9%, resp.). Strawberry and raspberry oils had high levels of C18:2 (45.4% and 49.0%) andαC18:3 (29.0% and 33.0%, resp.). Blackcurrant oil was the richest source ofγC18:3 (18.5%) and C18:4 (3.6%). Apple oil had high levels of C18:2 (55.5%) and C18:1 (29.4%). Blackcurrant oil had 229.5 mg/100 g of tocochromanols, predominantlyγ-tocopherol (117.8 mg/100 g) andα-tocopherol (84.3 mg/100 g). Raspberry oil was rich inγ-,α-, andδ-tocopherol (193.5; 65.6; and 32.2 mg/100 g, resp.). Strawberry oil containedγ- andδ-tocopherol, 49.0 and 6.1 mg/100 g, respectively. Apple contained all isomers ofα-,β-,γ-, andδ-tocopherols at 41.7, 62.7, 13.6, and 21.8 mg/100 g, respectively. The level of tocotrienols in the analysed oils ranged from 0.85 to 6.73 mg/100 g. Ten different phytosterols were found in the tested oils. The richest sources of phytosterols were blackcurrant oil (6824.9 μg/g) followed by raspberry (5384.1 μg/g), strawberry (4643.1 μg/g), and apple oil (3460.0 μg/g). The dominant compound in the analysed oils was sitosterol, from 2630 μg/g in apple oil to 3630 μg/g in blackcurrant oil.

the aim of the study was the comparison of the physicochemical and sensory characteristics of capons and cockerels. the experiment involved 80 rhode island red (r-11) cockerels, which were randomly assigned to two groups with 40 birds per group. Group i (control) consisted of uncastrated cockerels, and group ii was comprised of birds subjected to castration at 9 weeks of age. the castration was performed under local anaesthesia by a veterinary surgeon. the birds received the same diets ad libitum and were kept on litter under optimal environmental conditions, at a stocking density of 7 birds/m 2 . at the end of fattening, 8 birds whose body weights were similar to the group average were selected for slaughter from each group. after slaughter, the birds were checked for castration success (removal of the testes), analysed for dressing percentage and technological parameters of the meat and subjected to chemical and sensory evaluation of the breast and leg muscles. in summary, the castration of rhode island red cockerels (r-11) had a favourable effect on body weight, feed conversion ratio, dressing percentage and carcass muscling. the breast and leg muscles of the capons were characterised by better water holding capacity, tenderness and sensory score compared to the uncastrated cockerels. in addition, the castration had a positive effect on the content of crude protein in both the breast and leg muscles which, with a higher crude fat content, were characterised by a more favourable profile of fatty acids, i.e. lower sfa and higher n-6 and n-3 pUfa content.Key words: capon, meat quality, fatty acid, sensorial evaluation, spme-GC-ms, chemometricsAccording to the Codex Alimentarius FAO/WHO, meat quality is defined as a combination of attributes that meet specific demands and make meat desirable for food. Over the last several years there has been an increasing number of consum-*This study was financed from statutory activity, project no. 03-010.01.

Eight Holstein Red-and-White cows were used in two squares of a 4 x 4 Latin square design experiment and fed for 84 days (weeks 4-16 of lactation) with Ca salts of fatty acids (CaSFA) of linseed oil and animal fat. Experimental diets contained 0, 3, 6 and 9% CaSFA (on DM basis) and vitamin E at doses of 40 and 168 mg kg" 1 DM of concentrate (DM). Cows were fed grass silage and 0.280 kg of concentrate per kg of milk. Average FCM yield was 24.0±0.5 kg/d A with 40.0±0.7 and 31.2±0.3 g/kg" 1 fat and protein, respectively. No significant effects of CaSFA or vitamin E on feed intake, milk yield, milk fat, protein or lactose contents were received. A tendency towards decreasing protein and increasing milk fat content was observed at a 9% CaSFA in the diet. The addition of CaSFA significantly (P>0.01) elevated UFA (78.07 to 67.06 g/100 g), MUFA (19.44 to 29.18 g/100 g), and PUFA (2.49 to 3.76 g/100 g). DFA (a hypocholesterolemic acid) in milk was increased from 29.35 to 42.59 g/100 g (PO.01) but total cholesterol decreased from 10.43 to 10.02 mg/100 ml of milk (P>0.05). CaSFA from linseed oil and animal fat significantly decreased the concentration of C in , C,,and C,, acids, but slightly increased the concentration of C

The aim of this article is to examine how the sense of smell and aroma compounds influence the quality of food of animal origin, and to review gas chromatography-olfactometry methods of volatile substances analysis that can help to promote regional animal products. Smell and smell-inducing compounds play an important role in human life. people have made use of aromatic herbs and spices for ages. The classification of smells was developed by, among others, Aristotle, Linnaeus, Zwaardemaker, as well as amoore, the creator of the stereochemical theory of olfaction. Smell is also of exceptional importance in a consumer's evaluation of food quality. achievements in the area of chromatography, mass spectrometry and olfactometry have contributed to the development of tests for the content of volatile compounds in food materials, e.g. milk, cheese or meat. analysis of these compounds is more and more often applied to regional products that are commonly characterised by different olfactory properties. the study's results of raw meat of different animal species show that nutria meat and mutton differ the most from others. apart from genetic factors, meat composition depends on feeding method, quality and type of fodder, method of cutting, meat seasoning, ph and temperature of processing. chromatographic and olfactometric tests on animal products, in conjunction with chemometrics, can contribute to the development of reliable characteristics and help to identify the products' origin. these tests are becoming an inseparable part of the policy of promotion of regional products with specific taste and olfactory properties.

Ten groups of 36 Tetra SL hens were caged individually. They were fed 10 diets containing 17% crude protein and 11.6 MJ ME/kg, in which the cereals were: wheat or maize only, or the following cereal mixes (1:1): wheat and maize; barley and naked oats, or barley; regular or naked oats in combination with wheat or maize. The chemical composition of cereals, the fatty acid profiles in grain cereals, blended fat, and of the yolks of 12 eggs from each group were determined. The content of n-6 and n-3 fatty acids and their ratio in egg-yolk lipids varied widely according to the type of cereal and level of animal fat in the diet. Diets containing barley with naked oats or wheat, and maize with regular oats, supplemented with adequate amounts of blended animal fat are considered favourable in terms of increasing the level of n-3 fatty acids and decreasing the PUFA n-6/n-3 ratio in egg yolks.