Background The problems of burnout and the moral and ethical distress resulting from various kinds of conflict have been raised in the veterinary profession. However, their sources and inter-relationships have not been thoroughly recognized mainly due to the multidimensional nature of human interactions related to animal breeding, farming, welfare, prophylaxis and therapy. For the first time in Poland, an analysis of conflict and conflict-causing factors in veterinary practice has been conducted with the participation of veterinarians of various specialties and the owners of different animal species. Results Conflict in the course of work is most often experienced by young veterinarians. The problems associated with communication between veterinarians and animal owners and unforeseen random situations are the general causes of conflict. Approved Veterinarians were identified by animal owners as the most common professional group associated with the conflict experienced . Conclusions There is a lack of professional preparation by veterinary surgeons to cope with unpredicted stressful situations at work, resulting from an absence of appropriate educational input in this area. The animal owners do not understand the role and duties of Approved Veterinarians.

SummaryFat is an important component of feed rations for poultry as it improves the growth and laying parameters, which translates into better economic outcomes of animal production. The quality of this nutrient is determined by its freshness. It was assumed that the addition of oxidized fat with a peroxide value below 6 mEq O 2 /kg in the ration does not trigger any clinical symptoms or morphologic changes in the internal organs in poultry. Fat with a higher degree of oxidation is harmful to animal health and thus reduces the performance. The products of hydrolysis and oxidation of higher fatty acids demonstrate cytotoxic effects and lead to metabolic disturbances. Consequently, this results in morphological changes of both a destructive and adaptive nature. These changes are mainly observed in the gastrointestinal tract, liver, kidneys, skin, skeletal muscles and the heart in different avian species. Furthermore, poultry becomes more susceptible to viral and bacterial infections. Disease cases resulting from feeding oxidized fats to poultry often become a hot spot and a source of conflict between a feed provider and a customer. They also require veterinary attendance and interventions. In such circumstances, the first stage of treatment always consists in a change in the current feed for a novel, good quality feed mix. In addition, detoxifying, hepatoprotective and protective medications are warranted.