## 3 Results and Discussion
### Fatty Acid Profiles and Health Indexes of Groin, Jowl, and Trimming Shoulder Fats
Based on the results obtained for groin, jowl, and trimming shoulder fats referring to health indices--such as the atherogenicity index (IA), thrombogenicity index (IT), hypocholesterolemomic/hypercholesterol ratio (HH), and health-promoting index (HPI) (Table 4)--it can be stated that no significant effect of the diet used on health indices values was observed. The lowest atherogenic index was calculated for JF_D (IA = 0.44), whereas the highest value of IA was observed for GF_L (IA = 0.57). The IA has been widely used for evaluating seaweeds, crops, meat, fish and dairy products. In the case of meat samples, the IA reached values ranging from 0.165 to 1.320, depending on the meat type. [PERSON] et al. [43] studied the properties of chicken (Caribro Vishal) meat and reported IA indexes reaching values from 0.165 to 0.634. The authors demonstrated the significant impact of a flaxseed-oil-supplemented diet on the lowering of IA value. [PERSON] et al. [44] calculated IA for two different lamb types (Gentile di Puglia and Sopravissana) and reported the values from 0.99 to 1.32. In the case of the intramuscular fat of the Longissimus dorsi muscle of high- and low-birth-weight pigs at 150 days of age, the IA reached values within the range of 0.27-0.31 [45]. Considering the thrombogenicity index, the lowest value was found for JF_D (IT = 1.01) and the highest value for GF_L (IT = 1.35). The obtained IT values are in agreement with the results presented by other authors. [PERSON] et al. [46] reported, that in the case of Barbarine lambs reared on rangelands or indoors on hay and concentrate, IT reached values within the range of 1.10-1.15. In the study of [PERSON] et al. [47], the influence of sonication on the oxidative stability and nutritional value of organic dry-fermented beef was examined. The authors reported that IT for testes samples reached the values 1.10-1.34. In the present study, the jowl fat of pig-fed dry feed was characterized by the highest value of the HH index (HH = 2.51), whereas in the case of groin fat (liquid feed) the lowest value of that index (HH = 1.99) was calculated. Similar results were reported by other authors for chicken meat (HH--2.658-2.786) [48], lamb meat (HH = 1.92) [33], and beef cattle meat (HH = 1.56-2.08) [49]. HPI calculated for studied fats reached values from 1.75 for GF_L to 2.27 for JF_D. The obtained results are similar to those obtained for intramuscular lipids of the longissimus thoracis muscle from pigs receiving a diet with different \(n\)-6/\(n\)PUFA ratios. The authors reported HPI values of 2.21 and 2.23 in the case of diets with a low _n_-6/_n_-3 PUFA ratio (1.4:1) and high _n_-6/_n_-3 PUFA ratio (9.7:1), respectively [50]. [PERSON] et al. [51] studied the nutritional indexes of the breast meat of two poultry genotypes with different growth rates--slow-growing (SG, growth rhythm < 20 g/d) and fast-growing (FG, growth rhythm > 40 g/d)--and calculated HPI values for SG and FG chickens of 1.81 and 1.59, respectively. It is worth mentioning that both IA and IT can provide information regarding the potential impact of individual fatty acids on the likelihood of atherosclerosis occurrence and the tendency for thrombus and clot formation in blood vessels. Fats characterized by lower IA and IT values are thought to have beneficial health effects due to minimizing the risk of cardiovascular diseases. Special attention should be paid to fats with IA values below 1.0 and IT values below 0.5 as they are particularly desirable for human nutrition [52,53]. Based on the obtained results, it can be summarized that in the case of studied pork fats, all samples were characterized by IA lower than 1.0, but IT was found to exceed the recommended value, which can have consequences for the increased risk of clot formation in the blood vessels and cardiovascular disease. In Tables 5-7, the share of selected fatty acids in pork fat of the groin, jowl and trimming shoulder is shown.