## 3 Results and Discussion
### The Fatty Acid Profile Depends on the % of Chicken Meat Addition  
By observing the fatty acid profile and statistically significant variations in some specific fatty acids, we performed an analysis for the detection of the amount of poultry meat in 33 samples of beef sausage. This resulted in detecting the presence of poultry DNA (31 chicken and 2 turkey) through the GC-FID validation method, allowing us to observe the impact of the increased amount of poultry meat on the values and profile of fatty acids. Based on the GC-FID validation method, the results from the 33 samples analyzed show that 8 samples (24.24%) had poultry meat added to the amount of 10%, 10 samples (30.30%) to the amount of about 20%, 5 samples (15.15%) to the amount of 30%, 1 sample (3.03%) to the amount of 50%, 2 samples (6.06%) to the amount of 60%, 2 samples (6.06%) to the amount of 60%, 2 samples (6.06%) to the amount of 60%, 2 samples (6.06%) to the amount of 80%, and 3 samples (9.09%) to the amount of 90%. Using the GC-FID validation method, we found that about 70% of the analyzed samples had up to 30% poultry meat added to the beef sausage, while the other 30% of the samples had additions of 50-90%. Comparing the % of poultry addition in industrial and traditional beef sausage results, out of a total of 33 samples of sausages with added poultry meat, 25 samples (75.7%) belong to industrial sausages, and 8 samples (24.4%) belong to traditional sausages. Of the samples of sausages with the presence of poultry meat of 10%, it turns out that five of them are industrial and five of them are traditional. Of the sausages with the addition of 10-20% chicken meat, six belonged to industrial sausages while three belonged to traditional sausages. The sausages with more than 20% of added poultry meat belong only to industrial sausages, including five samples with 30%, one sample with 50%, two samples with 60%, 70%, and 80%, and three samples with 90%. From the above results, it is observed that industrial sausages, in addition to having a higher frequency of added poultry meat (75.7%), also have amounts of added meat reaching up to 90%. While traditional sausages \begin{table}
\begin{tabular}{c c c c} \hline \hline
**Fatty Acids** & **Beef Sausage** & **Beef Sausage with Poultry DNA** & _p_**-Value** \\ \hline Myroistelin & \(3.17\pm 12.28\) & \(2.56\pm 35.82\) & \(0.000893\) * \\ Myristin & \(0.39\pm 58.87\) & \(0.30\pm 87.46\) & \(0.156974\) \\ Pentadecane & \(0.57\pm 24.95\) & \(0.43\pm 42.26\) & \(0.000555\) * \\ Palmitin & \(25.66\pm 5.45\) & \(2.14\pm 7.33\) & \(0.000238\) \\ Palmitin & \(3.17\pm 26.05\) & \(3.55\pm 23.26\) & \(0.066677\) \\ Heptedecan & \(1.34\pm 17.90\) & \(1.09\pm 38.45\) & \(0.003113\) * \\ Stearic & \(22.76\pm 16.73\) & \(18.11\pm 32.46\) & \(0.000305\) * \\ Oleic & \(39.18\pm 9.79\) & \(39.00\pm 7.24\) & \(0.828574\) \\ Linol & \(2.72\pm 23.96\) & \(9.46\pm 80.19\) & \(3.28\times 10^{-6}\) * \\ Linol alfa & \(0.41\pm 43.26\) & \(0.81\pm 56.59\) & \(1.15\times 10^{-5}\) * \\ Arachin & \(0.58\pm 35.28\) & \(0.51\pm 59.36\) & \(0.250436\) \\ Saturated & \(54.12\pm 7.53\) & \(46.59\pm 18.58\) & \(0.002973\) * \\ Monosaturated & \(42.75\pm 10.38\) & \(41.70\pm 17.43\) & \(0.425882\) \\ Polyunsaturated & \(3.13\pm 25.26\) & \(10.27\pm 77.80\) & \(7.64\times 10^{-6}\) * \\ \hline \hline \end{tabular}
\end{table} 
Table 4: Statistical differences in fatty acids (%) in beef and added poultry sausages. have a lower frequency of added poultry (24.4%), at the same time they include smaller amounts of poultry meat, not exceeding 20%. Although it is evident that, based on the average fatty acids, in sausages with added chicken meat, the values of saturated fatty acids decrease and the values of unsaturated and semi-saturated fatty acids increase. However, we have analyzed the profile of these fluctuations according to the added amount in % of chicken meat in beef sausage (Table 5). From the results, we can notice a clear decrease in the total percentage of saturated fatty acids as the percentage of added poultry meat increases.