Skladniki lipidowe wolowiny w zaleznosci od zywienia i rasy bydla

This review paper shows current opinions and results of research on the nutritive value and modifiability of the functional properties of beef. Special attention was paid to factors affecting the profile of polyunsaturated fatty acids of n-3 series (n-3 PUFA), the n-3/n-6 PUFA ratio and conjugated linoleic acid (CLA) content in intramuscular fat of beef from different breeds. It was observed that beef obtained during pasture feeding is characterized by a better profile of desirable polyunsaturated fatty acids PUFA n-3 which consumers want compared to that obtained from animals that are intensively fed with silages and concentrates.