## 4 Results and Overview
Similarly, in studies by [PERSON] and [PERSON] [32], [PERSON] et al. [37] and [PERSON] et al. [11], palmitic and stearic acids predominated in the composition of saturated fatty acids, and oleic acid in the composition of MUFA. Reducing the proportion of saturated fatty acids in pates from the experimental groups by more than 20% is beneficial from a nutritional point of view because an excess of saturated fat in the diet may cause the development of cardiovascular diseases. The addition of our proprietary blend of oil seeds resulted in an over 60% increase in the content of polyunsaturated acids (PUFA), most abundantly including linoleic acid (\(p<0.05\)), which reduced the risk of cardiovascular diseases and complications related to obesity and diabetes [38; 39]. The share of trans fatty acids in pates with the addition of wheat roll and pates from the experimental groups was similar (\(p>0.05\)). Therefore, the addition of the seed mixture instead of the wheat roll did not increase the proportion of trans fatty acids, which are unfavourable to human health and which may cause cardiovascular diseases [40]. The share of omega-3 fatty acids beneficial for health was more than three times higher (\(p<0.05\)) in pates with the proprietary seed mix compared to pates from the control group, which may be related to the high content of alpha linolenic acid (C18: 3n-3) in flaxseeds [38]. An increase in the content of omega-3 fatty acids after the addition of flasseed to ground beef culets was also found by [PERSON] et al. [11]. In the conducted research, the ratio of omega-6/omega-3 fatty acids in the control group pates was unfavourable and amounted to 8:1, while in the pates with the proprietary mix of seeds, it was favourably narrowed, respectively, to 3:1 (group II), 2:1 (group III) and 3:1 (group IV). Due to these ratios of omega-6 to omega-3 fatty acids, pates with the proprietary seed mixture presented significantly higher nutritional value than pates with wheat roll. An improvement in the ratio of omega-6 to omega-3 fatty acids in beef culets with flasseed flour was also found by [PERSON] and [PERSON] [32]. The addition of the seed mixture caused a significant (\(p<0.05\)) increase in the ash content in all research groups (Table 3). In the studies by [PERSON] and [PERSON] [32] and [PERSON] et al. [11], the addition of flasseed in the form of seeds and by-products increased the ash content in meat products. Fibre is considered a dietary component with a beneficial effect on health and is a commonly used additive to functional food [5]. Modern methods of producing meat products are based, inter alia, on adding dietary fibre to them [1]. In our own research, the addition of plant components caused a significant (\(p<0.05\)) increase in the share of fibre in pates from groups II, III, IV compared to the product with the addition of wheat roll. Moreover, in studies by [PERSON] et al. [13], the addition of hemp ingredients (hemp flour, hemp protein, hulled and whole hemp seeds) increased the fibre content. In studies by [PERSON] et al. [18], to produce goat meat nuggets, amaranth (1.5%) and quinoa (3%) flour were used as a substitute for (refined) wheat flour. The result is high-fibre, gluten-free meat nuggets. The use of these additives had a positive effect on the quality of the physicochemical and sensory characteristics of the manufactured product. Vitamins are organic compounds that do not provide energy, nor are they structural components of tissues but are necessary for the proper growth and development of the organism [41; 42; 43]. Among the vitamins found in meat products, vitamin E, which is a natural antioxidant, deserves special attention [41]. It prevents the oxidation of polyunsaturated fatty acids, the consumption of which should be correlated with the appropriate consumption of \(\alpha\)-tocopherol [44; 45].