ATTEMPT TO IMPROVE THE LAMB MEAT QUALITY TROUGH THE APPLICATION SUPPLEMENT PROTECTED ROUGH-GRIND PUMPKIN SEED

The authors present results of the investigation holded by the Departm ent of Sheep Breeding and Production, Agricul. Univ. of Wroclaw. The p urpose of this experiments was to modify the composition of fatty acid s in the lamb's fat. It was performed by additional to the pasture spe cial prepared rough-grind pumpkin seed. Beneficial influence of this a ddition to the pasture included favorable changes in the fatty acids c omposition in the subcutaneus, intermuscular and intramuscularfat. Nam ely reduction of the saturated acids and considerable increase of unsa turated fatty acids. This changes have improved profitable sensory qua lity of the meat.