Zywieniowe metody modyfikowania skladu i ksztaltowania wlasciwosci funkcjonalnych produktow pochodzenia zwierzecego (mleka, miesa i jaj)

The paper reviews currently available animal nutrition methods aimed at modification of animal product (milk, meat, and eggs) fatty acid composition. Methods of decreasing saturated and increasing mono- and polyunsaturated fatty acid contents in milk fat, by feeding plant and fish oils to dairy cows, are presented. Similar nutritional methods, exploited to modify the meat (beef, lamb, pork, poultry) composition are discussed. In the same line, effects of nutritional modification of egg yolk lipids' composition (including cholesterol) are presented. Functional (i.e. health-promoting) properties of modified products were described. Moreover, the review emphasises the functional potential of CLA-enriched animal products. Finally, negative effects of feeding unsaturated fats to animals on sensory quality of products are described. The role of vitamin E as a factor preventing the sensory impairment of product quality is briefly mentioned.