## 3 Results
Pates with fish raw materials contained significantly (\(p\leq 0.01\)) less SFA, MUFA, PUFA, and n-6 in 100 g, which  
\begin{table}
\begin{tabular}{c c c c} \hline \hline \multicolumn{1}{c}{**\%Fatty Acids**} & \multicolumn{2}{c}{**Pate**} & \\ \multicolumn{1}{c}{} & **CON** & **R** & **F** \\ \hline \hline \%fatty acids & 40.23 \(\pm\) 0.32 & 39.81 \({}^{\text{A}}\)\(\pm\) 0.26 & 40.83 \({}^{\text{B}}\)\(\pm\) 0.28 \\ SFA & nd & 0.13 \(\pm\) 0.03 & 0.09 \(\pm\) 0.02 \\ MUFA & 50.93 \({}^{\text{B}}\)\(\pm\) 0.46 & 49.81 \({}^{\text{A}}\)\(\pm\) 0.33 & 50.28 \({}^{\text{A}}\)\(\pm\) 0.43 \\ PUFA & 8.65 \({}^{\text{A}}\)\(\pm\) 0.14 & 9.98 \({}^{\text{B}}\)\(\pm\) 0.066 & 8.55 \({}^{\text{A}}\)\(\pm\) 0.18 \\ SFA/PUFA & 4.65 \({}^{\text{B}}\)\(\pm\) 0.04 & 3.99 \({}^{\text{A}}\)\(\pm\) 0.03 & 4.78 \({}^{\text{C}}\)\(\pm\) 0.09 \\ n-3 & 0.57 \({}^{\text{A}}\)\(\pm\) 0.04 & 1.71 \({}^{\text{C}}\)\(\pm\) 0.045 & 0.79 \({}^{\text{B}}\)\(\pm\) 0.08 \\ n-6 & 7.97 \({}^{\text{B}}\)\(\pm\) 0.12 & 8.05 \({}^{\text{B}}\)\(\pm\) 0.07 & 7.57 \({}^{\text{A}}\)\(\pm\) 0.15 \\ n-6/n-3 & 13.98\({}^{\text{C}}\)\(\pm\) 0.89 & 4.70 \({}^{\text{A}}\)\(\pm\) 0.14 & 9.57 \({}^{\text{B}}\)\(\pm\) 0.98 \\ EPA & nd & 0.29 \({}^{\text{B}}\)\(\pm\) 0.02 & 0.08 \({}^{\text{A}}\)\(\pm\) 0.02 \\ DHA & 0.03 \({}^{\text{A}}\)\(\pm\) 0.01 & 0.75\({}^{\text{C}}\)\(\pm\) 0.02 & 0.21 \({}^{\text{B}}\)\(\pm\) 0.01 \\ TFA & 0.19\(\pm\)0.02 & 0.27\(\pm\)0.02 & 0.25\(\pm\)0.03 \\ \hline \multicolumn{1}{c}{mg/100 g product} & \multicolumn{1}{c}{} & \multicolumn{1}{c}{} & \\ SFA & 7517.49 \({}^{\text{C}}\)\(\pm\) 60.00 & 5860.264 \({}^{\text{B}}\)\(\pm\) 38.89 & 5317.20 \({}^{\text{A}}\)\(\pm\) 36.81 \\ BCEFA & nd & 18.75 \({}^{\text{B}}\)\(\pm\) 5.12 & 11.63 \({}^{\text{A}}\)\(\pm\) 2.37 \\ MUFA & 9516.01 \({}^{\text{C}}\)\(\pm\) 85.48 & 7332.01 \({}^{\text{B}}\)\(\pm\) 48.26 & 6546.82 \({}^{\text{A}}\)\(\pm\) 55.44 \\ PUFA & 1616.78 \({}^{\text{C}}\)\(\pm\) 25.25 & 1469.37 \({}^{\text{B}}\)\(\pm\) 9.75 & 1112.88 \({}^{\text{A}}\)\(\pm\) 23.79 \\ n-3 & 106.89 \({}^{\text{A}}\)\(\pm\) 7.23 & 252.21 \({}^{\text{B}}\)\(\pm\) 6.56 & 103.76 \({}^{\text{A}}\)\(\pm\) 9.88 \\ n-6 & 1488.38 \({}^{\text{C}}\)\(\pm\) 23.04 & 1184.84 \({}^{\text{B}}\)\(\pm\) 10.98 & 985.14 \({}^{\text{A}}\)\(\pm\) 19.99 \\ EPA & nd & 43.17 \({}^{\text{B}}\)\(\pm\) 2.79 & 10.79 \({}^{\text{A}}\)\(\pm\) 2.13 \\ DHA & 5.25 \({}^{\text{A}}\)\(\pm\) 1.45 & 107.94 \({}^{\text{C}}\)\(\pm\) 2.37 & 27.56 \({}^{\text{B}}\)\(\pm\) 1.63 \\ TFA & 34.66 \({}^{\text{AB}}\)\(\pm\) 2.89 & 39.29 \({}^{\text{B}}\)\(\pm\) 2.49 & 33.10 \({}^{\text{A}}\)\(\pm\) 4.44 \\ \hline \multicolumn{1}{c}{Indexes} & \multicolumn{1}{c}{} & \multicolumn{1}{c}{} & \\ S/P & 0.66 \({}^{\text{A}}\)\(\pm\) 0.01 & 0.65 \({}^{\text{A}}\)\(\pm\) 0.01 & 0.68 \({}^{\text{B}}\)\(\pm\) 0.01 \\ TI & 1.26 \({}^{\text{B}}\)\(\pm\) 0.02 & 1.14 \({}^{\text{A}}\)\(\pm\) 0.01 & 1.27 \({}^{\text{B}}\)\(\pm\) 0.02 \\ AI & 0.51 \(\pm\was associated with a significantly lower fat content compared to the CON pate (Table 3). The lowest share of the above-mentioned groups of acids was found in pate F.  
Noteworthy is the pate R, in which the highest content of n-3 fatty acids, including docosahexaenoicenoic acid (DHA), was found. Moreover, this pate was characterized by a significantly higher concentration of saturated branched chain fatty acids (BCFA) and eicosapentaenoic acid (EPA), as compared to F pate. However, no BCFA and EPA were found in the CON product. The raw material composition of pates had a significant influence (\(p\leq 0.01\)) on the saturation level of fat and the athero- and thrombogenic indices (Table 5). pate R was characterized by significantly the most favorable (the lowest) values of the above-mentioned indices. In product F, the highest levels of S/P and AI were marked significantly, while the value of TI index was similar to that recorded in pate CON. The addition of fish raw materials did not significantly affect the proportions of hypo- and hypercholesterolic acids, as well as the nutritional value of lipids.