## 3 Results and Discussion  
According to the assumptions of the experimental work, the technological usefulness of the raw meat obtained from pigs fed with enriched diet was assessed. For this purpose, the production of cured ham made from cuts of _semimembranosus muscles_ of the group of fatteners ND and SD was conducted. The technological usefulness of the projected raw meat was also determined based on the qualitative evaluation of cured hams (Table 3). The cured ham produced from the meat of pigs fed with the diet supplemented with rapeseed oil and mineral additive (SD group) did not differ significantly in technical parameters, i.e., yield of the production process, weight losses or shear force compared to the meat products of the control group (ND) fed with the diet without oil and mineral additives. Our results were in opposition to those obtained by [PERSON], [PERSON] and [PERSON] [27]. In their work, the yield of the processing was lowest in the smoked harms manufactured of meat from fatteners whose diet was supplemented with 3% rapeseed oil and 100 mg vitamin E. At the same time, modification of diet contributed to the lower values of shear force (WBSF) measurement compared to smoked ham produced from raw meat of pigs which diet was not supplemented with 3% rapeseed oil and 100 mg vitamin E. Differences between the results of our study and those presented by [PERSON], [PERSON] and [PERSON] [27] may be related with the similar pH value and protein content of experimental raw materials (Table 2), as the diet modification used did not affect the chemical and physicochemical parameters of raw meat, as it was observed in the aforementioned studies. Protein content and pH value are the main factors shaping the important characteristics of meat and its preparationsin production and processing, such as, water capacity, color, tenderness, gelling and emulsification ability [28; 29; 30]. Supplementation of pig diets with rapeseed oil and mineral additive contributed to the lighter color of cured hams. The lighter color observed in present study could be explained by higher fat content in hams produced from SD group. The fat content in raw material was 21.7% higher in SD group, thus we can assume, that fat content in hams, if measured, would also be higher. Interestingly, this higher fat content did not contribute to greater tenderness of final product either in sensory or instrumental terms. The final products were also less saturated with yellow color (parameter b*) compared with hams from pigs that did not receive the experimental additives. These results were in the agreement with those obtained in smoked hams produced of meat from pigs fed a diet supplemented with 3% rapeseed oil and 100 mg vitamin E [27]. The results of our study demonstrated also better stability of the color parameters of cured hams of SD group than ND group, which were storage in the conditions imitating the illuminated refrigeration counter. This results indicated the possibility of preserving the fresh appearance of products obtained from raw meat of pigs fed with a modified diet. The differences in color assessment, that were mentioned earlier, were not confirmed in the sensory evaluation of cured hams (Figure 1). The evaluators also did not find differences between cured hams of SD and ND group in the following sensory attributes as: general appearance, odor, taste, juiciness, tenderness. Crucially, lack of differences in assessment of tenderness (Figure 1) was confirmed in the instrumental evaluation of cured hams texture (shear force, Table 3). The diet modification used had a significant effect on the fatty acid profile of cured hams. Hams produced from meat of pig fed diet supplemented with rapeseed oil and mineral preparation (SD group) showed a higher share of unsaturated polyene fatty acids, in particular n-3 fatty acids, than in final product of ND group. In addition, the cured hams of SD group characterized by a more favorable ratio of n-6 to n-3 acids (Table 4).