## 4 Results and Overview
Conversely, after adding flaxseed flour to pates, [PERSON] and [PERSON]. [32] found a decrease in the protein content concurrent with an increase in the proportion of flaxseed flour. \begin{table} \begin{tabular}{l c c c c} \hline \hline \multirow{2}{*}{**Parameter**} & \multicolumn{4}{c}{**Poultry Pates**} \\ \cline{2-5}  & **Group I** & **Group II** & **Group III** & **Group IV** \\ \hline Lysine (\%) & 1.85\({}^{\text{\text{\textminus}}}\) \(\pm\) 0.03 & 1.91 \(\pm\) 0.02 & 2.05\({}^{\text{\textminus}}\) \(\pm\) 0.03 & 2.01\({}^{\text{\textminus}}\) \(\pm\) 0.01 \\ \hline Methionine, expressed as methionine sulfone (\%) & 0.59 \(\pm\) 0.02 & 0.63 \(\pm\) 0.03 & 0.67 \(\pm\) 0.02 & 0.66 \(\pm\) 0.01 \\ \hline Cysteine, expressed as systeic acid (\%) & 0.25 \(\pm\) 0.01 & 0.25 \(\pm\) 0.02 & 0.26 \(\pm\) 0.01 & 0.26 \(\pm\) 0.02 \\ \hline Aspartic acid (\%) & 1.94\({}^{\text{\textminus}}\) \(\pm\) 0.04 & 2.17 \(\pm\) 0.03 & 2.32\({}^{\text{\textminus}}\) \(\pm\) 0.06 & 2.24\({}^{\text{\textminus}}\) \(\pm\) 0.04 \\ \hline Threonine (\%) & 0.92 \(\pm\) 0.01 & 0.99 \(\pm\) 0.04 & 1.07 \(\pm\) 0.03 & 1.02 \(\pm\) 0.01 \\ \hline Serine (\%) & 0.84 \(\pm\) 0.01 & 0.92 \(\pm\) 0.03 & 0.98 \(\pm\) 0.02 & 0.96 \(\pm\) 0.02 \\ \hline Glutamic acid (\%) & 3.50 \(\pm\) 0.06 & 3.57 \(\pm\) 0.12 & 3.84 \(\pm\) 0.10 & 3.73 \(\pm\) 0.08 \\ \hline Proline (\%) & 1.01 \(\pm\) 0.01 & 0.90 \(\pm\) 0.04 & 0.95 \(\pm\) 0.03 & 0.98 \(\pm\) 0.04 \\ \hline Glycine (\%) & 1.04 \(\pm\) 0.02 & 1.07 \(\pm\) 0.03 & 1.11 \(\pm\) 0.04 & 1.13 \(\pm\) 0.02 \\ \hline Alanine (\%) & 1.23 \(\pm\) 0.02 & 1.25 \(\pm\) 0.04 & 1.35 \(\pm\) 0.03 & 1.32 \(\pm\) 0.04 \\ \hline Valine (\%) & 1.06 \(\pm\) 0.05 & 1.14 \(\pm\) 0.08 & 1.23 \(\pm\) 0.02 & 1.19 \(\pm\) 0.01 \\ \hline Isolecucine (\%) & 1.02\({}^{\text{\textminus}}\) \(\pm\) 0.02 & 1.09 \(\pm\) 0.04 & 1.17\({}^{\text{\textminus}}\) \(\pm\) 0.04 & 1.13\({}^{\text{\textminus}}\) \(\pm\) 0.02 \\ \hline Leucine (\%) & 1.69\({}^{\text{\textminus}}\) \(\pm\) 0.04 & 1.77 \(\pm\) 0.10 & 1.90\({}^{\text{\textminus}}\) \(\pm\) 0.08 & 1.88 \({}^{\text{\textminus}}\) \(\pm\) 0.12 \\ \hline Tyrosine (\%) & 0.66 \(\pm\) 0.04 & 0.75 \(\pm\) 0.08 & 0.80 \(\pm\) 0.04 & 0.77 \(\pm\) 0.03 \\ \hline Phenylalanine (\%) & 0.83 \(\pm\) 0.08 & 0.85 \(\pm\) 0.08 & 0.95 \(\pm\) 0.05 & 0.92 \(\pm\) 0.07 \\ \hline Histidine (\%) & 0.57 \(\pm\) 0.01 & 0.62 \(\pm\) 0.05 & 0.66 \(\pm\) 0.04 & 0.65 \(\pm\) 0.01 \\ \hline Arginine (\%) & 1.37\({}^{\text{\textminus}}\) \(\pm\) 0.05 & 1.62 \(\pm\) 0.10 & 1.69\({}^{\text{\textminus}}\) \(\pm\) 0.09 & 1.67\({}^{\text{\textminus}}\) \(\pm\) 0.18 \\ \hline Tyyptophan (\%) & 0.25 \(\pm\) 0.02 & 0.28 \(\pm\) 0.01 & 0.29 \(\pm\) 0.01 & 0.29 \(\pm\) 0.04 \\ \hline \hline \end{tabular} 
\begin{tabular}{l c c c c} \hline \hline \multirow{2}{*}{**Parameter**} & \multicolumn{4}{c}{**Poultry Pates**} \\ \cline{2-5}  & **Group I** & **Group II** & **Group III** & **Group IV** \\ \hline Dry weight (\%) & 38.85\({}^{\text{\textminus}}\) \(\pm\) 1.63 & 40.40\({}^{\text{\textminus}}\) \(\pm\) 1.84 & 41.23\({}^{\text{\textminus}}\) \(\pm\) 1.70 & 40.30\({}^{\text{\textminus}}\) \(\pm\) 1.35 \\ \hline Protein N \(\times\) 6.25 (\%) & 19.56\({}^{\text{\textminus}}\)  
The type of plant additives used had an impact on the increase in fat content in pates that included them (Table 3) and had a positive effect on the quality of fats in products with the addition of seeds (Table 5). The use of hemp seeds, amaranth and flasseed had a beneficial (modifying) effect on the profile of fatty acids in pates that included them. In the results of the evaluation of pates from all experimental groups compared to pates from the control group, a significantly lower (\(p<0.05\)) share of saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA) is noticeable. Among the SFA fatty acids, both in the pates from the control group and from the experimental groups, the highest share of palmitic and stearic acids was found, while among the monounsaturated acids, oleic acid was the highest.