## 3 Results and Discussion
### The Fatty Acid Profile Depends on the % of Chicken Meat Addition
For instance, it drops from 54.15% at 10% poultry meat to 29.55% at 90% poultry meat. Specifically, components like C16:0 Palmitin and C18:0 stearic acid show significant reductions, reflecting that poultry meat has fewer saturated fats than other sausage mixture components. Monounsaturated acids remain relatively stable between 10% and 70% of added poultry meat, ranging between 41 and 44%. However, there is a notable drop to 30.36% when the poultry meat content reaches 90%. C18:1 oleic acid is the most prominent MUFA and shows a slight fluctuation but no dramatic trend until the 90% level. Meanwhile, polyunsaturated fatty acids increase substantially as the percentage of added poultry meat rises. At 10% poultry meat, PUFAs are at 3.98%, while at 90%, they increase to 26.64%. The most significant contributor is C18:2 linoleic acid, which grows consistently from 3.50% at 10% to 25.04% at 90%. This indicates poultry meat's high content of essential fatty acids. Focusing on individual fatty acid trends, it is noted that C16:1 Palmitolin and C18:2 linoleic acid increase with higher poultry meat content, suggesting poultry meat is richer in these unsaturated fatty acids. C18:0 stearic acid and C16:0 Palmitin, as major SFAs, decline, emphasizing the lower saturated fat profile of poultry meat compared to other fats used in the sausages. A horizontal 100% stacked bar chart illustrating the averages of various fatty acids depending on the percentages of added meat and poultry in beef sausage (Figure 3). A visible trend suggests that samples with higher percentages of added poultry meat show noticeable variation in the composition of fatty acids. Saturated fatty acids (SFAs) such as Palmitic (C16:0) and stearic (C18:0) acids tend to remain consistently high across all samples but show slight increases in formulations with a lower percentage of added meat. Monounsaturated fatty acids (MUFAs), including oleic acid (C18:1), appear more prevalent in samples with moderate added meat content, indicating a potential optimization point for healthier fat profiles. Polyunsaturated fatty acids (PUFAs) such as Linolenic (C18:3) and linoleic (C18:2) acids increase in samples with higher added meat percentages, which may be attributed to a higher proportion of poultry meat, known for its richer PUFA content. Added Meat/Poultry % increases in the lower section of the bars, correlating inversely with certain saturated fatty acid components. Overall, the graph suggests that increasing the percentage of added poultry or meat significantly influences the fatty acid composition of the final sausage product. Higher poultry content appears to be associated with a more favorable fatty acid profile (i.e., higher PUFA and lower SFA levels), which could have positive nutritional implications. Based on the results of this study, it is argued that there is a difference in the fatty acid composition of beef meat and fat compared to poultry meat and fat. Undoubtedly, this difference in fatty acid composition is also reflected in meat products, such as sausages. The fatty acid content of beef is also argued by other authors who report that meat fat comprises mostly monounsaturated and saturated fatty acids, with oleic (C18:1), palmitic (C16:0), and stearic acid (C18:0) being the most ubiquitous [37], and that beef sausage has the dominant fatty acids of palmitic acid (42.31%), oleic acid (20.19%), stearic acid (10.92%), and myristic acid (7.66%) [38]. Regarding poultry meat, it is reported that fat in broiler breast contained 29% saturated FAs (SFAs), 36% monosaturated FAs (MFAs), and 35% polyunsaturated FAs (PUFAs). Meanwhile, legs and thigh meat had 28% SFAs, 38% MFAs, and 33% PUFAs [39]. In addition, poultry products showed a high content of linoleic (19.54%) and low content of stearic (8.22%) acids [40]. This study highlights the technical, nutritional, cultural, and economic impacts of adding poultry to beef sausages in Kosovo.