Wplyw natluszczania pasz na wartosc dietetyczna produktow pochodzenia zwierzecego

Paper reviews the types of fats and their quantitative use in diets for farm animals. In the same line, the composition of fatty acids, their function and effects were discussed. Methods of modification of fatty acids in animal products (milk, meat and eggs) and its effects on dietetic quality are described. Moreover the review emphasises the possibility of decreasing saturated and increasing mono- and polyunsaturated and CLA-enriched fatty acids in animal products.