Nowadays in nutrition of animals there are applied feeding systems/ technologies/aimed to balancing a diet in relation to energy, proteins, minerals and vitamins. To achieve maximal production yield in animal production, the animals have been feeding intensively what enables their quick growth rates and obtaining a high daily gains at low feed consumption per gain of 1 kg of body weight. In the close past the meat-bone meals, as a source of proteins and fat, have been applied in diet of all technological groups of animals (monogastric and multigastric) with the aim of achieving of maximal daily gains; in that way higher daily gains have been achieved in comparison with feeding with plant fodder only. Negative consequence of using of meat-bone meals as a component of animals diet is occurrence BSE disease in many countries, including Poland.

Animal-originated variant of Creutzfeld-Jacob disease occurred in men as the result of consumption of meat and its products from the animals suffering from BSE, which disease is incurable human disease at the current stage of medical sciences. That situation forced, considering sanitary reasons, implementation complete ban of use of meat-bone meals in animal nutrition, for example in the EU countries and in Poland.

Applied in diet fats of animal origin were utilising fats obtaining in slaughterhouses as slaughterhouse offal. The utilising fats were cheap source of monounsaturated and saturated fatty acids. In consequence of BSE occurrence in animals and implemented ban of use of raw materials of animal origin in animal nutrition, the utilising fats were withdrawn from animal feeding in many countries (for example countries-members of the European Union and Poland). Other fats of animal origin used as a component of diet of animals are post-refining fish oils, but due to their bad sensoric properties/taste and smell/of obtained meat and their short supply are not widely used in animal nutrition. Vegetable oils, for example rape oil, soybean oil, sunflower oil as well as seeds, oil cakes and oil meal from fully fat seeds of oily plants. Seeds, oil cakes and oil meal of the oily plants contain different anti-feeding substances as glucosinolates, tannin, polyphenols, linomarin, proteases inhibitors and others, which have negative influence on growth rate and daily gains of fed animals as well as on protein conversion form diet. Preparation of oily plant seeds mainly consists in heat treatment (heating, steaming, extrudating, expanding) intended to get rid of or decrease biological activity of anti-feeding substances and at the same time it is energy consuming process and during those procedures oxidation of unsaturated fatty acids is increased which is undesirable process. Use of vegetable oils for feed mixtures greasing in feed mixing plants requires expensive systems in that technology, and there is necessary chemical antioxidants use. Greasing with vegetable oils of feed just before feeding of animals is an easier way of introducing them into feeds, however it is labour-consuming and ineffective.

Ineffectiveness of that method is caused by quick becoming rancid of the fat, therefore such solutions are not applied in practical raising of animals. The above- mentioned reasons could have limited use in monogastric animals due to arduousness and achieving a little effect. On the other hand they are absolutely useless in nutrition of multigastric animals fed with unsaturated fatty acids from vegetable oils, full seeds, oily cakes and oily meals. This way of administration of vegetable oils to animals does not protect polyunsaturated fatty acids contained in them from hydrogenation during fermentation processes in a rumen."Bio- hydrogenation"process occurring in the rumen leads to disruption of double bindings of carbon chain of fatty acid resulting in fatty acid conversion from unsaturated form into saturated form with simultaneous lose of initial nutritional and biological properties.

Known from description of the Polish patent No 151604 exemplary fatty feed additive contains palmitic acid at amount of up to 25% w/w and stearic acid at amount of up tp 15% w/w and other fatty acids in amounts providing sum of linolenic and linoleic acids in total amount from 15% to 50% w/w ; at the same time sum of the twenty-carbon acids can not be higher than 5% w/w, and sum of twenty-carbon and longer acids not exceeding 5% w/w.

The known fatty additive can be added into the feed directly during manufacturing of feed mixture or it can be used for manufacturing of friable fat and then such form can be added into feed mixtures.

Inconvenience of the known fatty additive relies on using for its manufacturing animal utilising and post-refining fats and post-refining vegetable oils like soybean oil, which enables oxidation (becoming rancid) of the feed during storage. Despite addition to the known fatty additive linolenic and linolenic fatty acid they are bio-hydrogenated in a rumen of the multigastric animals, what changes properties of the feed: chemical, biological and nutritive.

Known from a description of the Polish patent No 172222 manufacturing process of energetic feed additive containing fatty fraction, in which total content of linoleic and linolenic acids is not lower than 15% w/w and does not exceed 50% w/w and which contains twenty-carbon acids at amount not higher than 5% w/w and longer acids the twenty-carbon ones at amount not higher than 5% w/w, consists in that from 30 to 38 parts by weight of a mixture of vegetable oils, including particularly rape oil, and of animal fats, among them especially lard, having at the moment of its introducing to the feed additive formulation temperature of form 65°C to 80°C but not less than 35°C and being the fatty fraction ; it is prevented by feed antioxidant at amount from 0. 001% to 0. 1% w/w and citric preservatives (Cytromix) at amount from 0.1% to 3% w/w, it contains orthophosphoric acid and short-chain carboxylic acids having no more than 6 carbon atoms per molecule, it is uniformly distributed especially with high- pressure spraying on no more than 70 parts by weight of friable organic and/or inorganic feed vehicle at condition thermal melting. It contains no more than 50 parts by weight of total proteins and up to 9 parts by weight of raw fibre. The fatty fraction contains no more than 1 part by weight of fatty acid with carbon-chain no longer than 12 atoms, no more than 30 parts by weight (at presence of no more than 10% of stearic acid in the mixture) of stearic and palmitic acids, no less than 15 parts by weight of linoleic acid, no more than 50 parts by weight of polyunsaturated acids with two or more bindings per molecule and no more than 2 parts by weight of twenty-carbons and longer acids.

In other example of the known manufacturing process of the feed additive there is important, that the fatty fraction contains no more than 35 parts by weight of polyunsaturated acids with two or more bindings per molecule, not less than 10 parts by weight of linolenic acid and no more than 5 parts by weight of twenty- carbons and longer acids. Corn-products or protein meals are applied as friable organic vehicle, while diatomaceous earth is applied as inorganic friable vehicle.

If a mixture of friable organic and inorganic vehicle is used, there are used grinding grains and/or protein meals mixed with diatomaceous earth.

Due to greasing of feed mixtures with the known energetic feed additive, better nutritive effects are achieved, which are expressed by repeatable utilisation of nutrients and improved feed conversion. A possibility of use of local cereals like wheat or triticale instead of maize is advantageous effect.

Disadvantageous of the known process is fact, that inclusion of the energetic feed additive into a feed mixture with high-pressure spraying of the fatty fraction on friable feed vehicle does not protect before oxidation, as well it does not protect from bio-hydrogenation in a rumen of multigastric animals. The used in the known process inorganic vehicle is filler, which is not digested in the gastrointestinal tract of animals.

Known from a description of the Polish patent No 182 131 lecithin nutrient consists of natural bio-oils containing polyunsaturated fatty acids, natural antioxidants and natural stabilisers, where rape erucic-free oil, soybean oil and linseed oil or primrose oil at the following weight ratio: 1 : 1 : 1 to 1: 0.5 : 0. 5/100 parts by weight, preferably 1: 0.25 : 0. 15/100 parts by weight, are used as vegetable bio-oils, while paprika or carrot carotenes, vitamin A and/or E at amount of 0.001 : 0.2/100 parts by weight are used as natural antioxidants, whilst soybean lecithin at amount of 0.05 : 10/100 parts by weight, preferably 2: 6/100 parts by weight, is used as the stabiliser.

Bio-oily nutrient according to an alternative solution is characterised by that rape oil and primrose oil at the following weight proportion of 1 : 1 to 1: 0. 05/100 parts by weight preferably 1: 0.2/100 parts by weight are used as vegetable bio-oils.

The known bio-oily nutrient supplements deficiency of essential unsaturated fatty acids in feeding of cats, dogs, poultry and birds, especially pigeons. Disadvantageous of the bio-oily nutrient is fact, that in a rumen of multigastric animals there is bio-hydrogenation and decomposition of polyunsaturated fatty acids and loss of their chemical, biological and nutritive properties and, in practice, it can be intended only as nutrient during recovery period in cats, dogs, poultry and birds, especially pigeons.

From the Polish patent No 145594 there is known a feed composition for ruminants as homogenously comminuted protein mixture of edible feed for ruminants, mixed with zinc salt group including zinc chloride, zinc sulphate and zinc acetate in form of a dry powder at amount of 0.01 to 0.02 parts by weight of zinc per one part by weight of protein.

The known feed composition for ruminants has protected proteins before their dissolving and metabolism in the rumen by rumenal bacterial flora. In the case of soybean the zinc salts protect the feed proteins in form of de-fatted soybean meal, which is grilled.

Meat, known from the international application PCT/KR02/00317 and publication W002/067 071 Al, is produced by pigs fed with a diet containing bamboo liquor, it distinguishes itself in increased redness and yellowness. It has high protein content, low fat and cholesterol content, and high concentration of unsaturated fatty acids in fat.

The solution mentioned in the international publication is typically local, it can be applied in countries where bamboo grows, i. e. in subtropical regions and it is intended for pigs. The feed additive-bamboo liquor-does not contain fats but only organic acids, phenols and undefined qualitatively ingredients.

Therefore the obtained meat contains relatively low levels of polyunsaturated fatty acids. Fats, being a nutrient of various food products, including meat, are called invisible and they are about 55% of total amounts of consumed fats by men. Food fats are the most concentrated energy source, PUFA, water-soluble vitamins; they are also a substrate for synthesis of organism's tissues and biologically active substances (eicosanoids). In fats there are saturated, monounsaturated and polyunsaturated (PUFA) acids. Polyunsaturated fatty acids include essential polyunsaturated fatty acids necessary for proper development of young organisms and for maintenance of health for whole life, and which are not synthesised by human organism and most of animals, so they have to be supplied with food.

Those acids belong to n-3 and n-6 groups; they are: a-linolenic acid (Cl83n-3) and linoleic acid (Cl82 n-6). According to the American norms from 1989 /Recommended Dietary Allowances/polyunsaturated acids: arachidic (20 : 4 n-6), eicosapentaenoic (C20s n-3) and docosahexaenoic (C22 : 6 n-3) are not essential acids, because they are synthesised at sufficient level of a-linolenic and linoleic acids in a daily diet. Therefore the presence of a-linolenic and linoleic acids in a daily diet of human is so necessary. However, saturated fats, transisomers /hydrogenated fats/-present in margarines and carbohydrates leading to overfeeding manifested by increased body weight and accompanied by disorders- circulatory diseases and diabetes, play main role in a human diet. Some of the studies states, that human organism instinctively demands biologically essential components, including polyunsaturated fatty acids or vitamins, due to deficiency of essential nutrients in a diet. Hence there is a paradox that citizens of highly developed countries suffer from undernutrition, despite they are more and more obese. Therefore obesity is one of the biggest health problems of our days.

According to the latest studies of the International Obesity Task Force in the United Kingdom number of the people with overweight is doubled during last years, the same problem concerns other countries, including the United States. In Poland as far as 35% of women are overweight, and 30% are obese; among men there are 45% with overweight and 22% are obese. These data reveal, that very high percentage of population is overweight, which leads to development of civilisation-related diseases like hypertension, atheromatosis, ischaemic heart disease, diabetes and others. Hence a control of overweight, and in point of fact with a bad nutritive habits manifested by using a diet poor with valuable nutrients like polyunsaturated fatty acids or antioxidants, should be a primary social goal.

Content of n-3 and n-6 PUFA and their mutual ratio in current diet is improper and it is 30: 1 in the USA, 15: 1 in Europe, while the World Health Organisation recommends 5-6: 1. However in Poland the approved recommendations indicate the ratio should be within 4-6: 1. While studies performed on hunting-collecting societies and determination of food availability during humankind development since Palaeolithic period prove that the ratio between saturated, monounsaturated and n-6 and n-3 polyunsaturated fatty acids was close. to 1. During agriculture development there were significant changes of structure of fat consumption, especially since the second half of last century increasing consumption of saturated fatty acids of farm animals origin and of trans-saturated fatty acids from hydrogenated oils has been undergoing. Consumption of n-6 polyunsaturated fatty acids also has increased as a result of development of production and consumption of vegetable oils, for example maize, safflower or sunflower oil, or olive oil and meat of animals fed with grain, while a content of n-3 polyunsaturated fatty acids in a diet has decreased leading to disturbing of physiological ratio of n-6 PUFA/n- 3 PUFA in diet of highly developed populations. Summarising today used diets do not provide sufficient amount of polyunsaturated fatty acids, and a solution of that problem will not be either applying low-fat or high-fat diet. The low-fat diet, popular in 80-ties and 90-ties, assumed limitation of fats consumption to the benefit of increased amounts of carbohydrates. It was considered, that fats make people fat and cause heart disorders, while carbohydrates satiate, are low caloric and they contain a lot of cellulose. People using that diet were still obese, since the lack of fats caused they got appetite ; moreover they were deprived of valuable fat-soluble nutrients. Currently the high-fat diets limiting carbohydrate consumption are promoted. Carbohydrate deficiency manifested by digestion disturbances and other signs is a result of that. In addition, that diet rich in proteins can cause kidney disorders and also increasing a risk of osteoporosis and hypertension. Therefore there is more and more scientific proofs on dependence between health and, first of all, high quality of fats, that is presence of n-3 and n-6 PUFA in them at adequate ratio. The ratio of n-6/n-3 PUFA is very important, because in the 80-ties of twentieth century there was common opinion that amount of saturated fatty acids should be limited and amount of polyunsaturated should be increased, because the latter were considered as pro-health properties since they do not increase lipid level in the blood and they cause decrease so-called"bad" cholesterol, i. e. LDL fraction, preventing from coronary heart disease and stroke.

For that reason the products containing big amounts of n-6 polyunsaturated fatty acids, for example safflower, maize or sunflower oil and margarine, safflower, maize oil produced from them. Nowadays it is discovered that is not true that eating of n-6 polyunsaturated fatty acids leads to decreased LDL fraction of cholesterol, because decreasing LDL level does not eliminate a factor causing heart diseases, because, as it is known, n-6 polyunsaturated fatty acids increase oxidation of LDL fraction of cholesterol. In that way the presence of big amounts of n-6 polyunsaturated fatty acids caused oxidation of the LDL fraction of cholesterol, which is deposed on the blood vessels walls causing their sclerosis and, as a consequence, to the occurrence of heart diseases and stroke. In addition the diet rich in n-6 polyunsaturated fatty acids has increased neoplasm risk and accelerated their proliferation in the organism. It was presented by the French authors (Pascaud et al. ) in a paper published in 1985 on epidemiological studies on people and on experimental cancerogenesis in animals. In the Western countries there have been discovered increased morbidity of such serious diseases as asthma, Alzheimer disease, depression arthritis or diabetes, which are correlated with increased consumption of sunflower and maize oils rich in n-6 polyunsaturated fatty acids. Summarising, the sufficient data have been collected proving thesis that in fact consumption of elevated amounts of n-6 polyunsaturated fatty acids, which are in big amounts in sunflower and maize oils, is a cause the same number of deaths from neoplasmas as use a saturated fats diet causing deaths due to heart diseases. For that reasons there is necessary to eliminate from a diet significant amounts of saturated fats and replacement of them with polyunsaturated fatty acids, but at adequate mutual ratio between n-6 to n-3 PUFA. It is very important due to necessity of balance maintenance of pro- oxidative and anti-oxidative processes. Exceeded amount of n-6 polyunsaturated fatty acids in a diet increases oxidative processes resulting in production of excessive amounts of lipid peroxides. At the same time n-3 polyunsaturated fatty acids show anti-oxidative activity in the metabolism of n-6 polyunsaturated fatty acids. Therefore excessive disproportion between n-6 and n-3 polyunsaturated fatty acids in a modern diet disturbs their proper ratio in the cell membranes and disturbs balance, often acting antagonistically, eicosanoids. A large part of a modern diet consisting of vegetable fats containing mainly n-6 fatty acids and currently produced meat of slaughter animals increases in the organism synthesis of very reactive eicosanoids leading to the increased risk of thrombi and embolisms, formation of some neoplasmas and excessive allergic reactions; while eicosanoids formed from n-3polyunsaturated fatty acids have opposite action.

Therefore it is necessary to supplement the modern diet with elevated amount of n-3 polyunsaturated fatty acids to achieve a proper proportion between n-6 and n- 3 polyunsaturated fatty acids, which is 4-6: 1. There re a lot of proofs showing that imbalanced eicosanoids synthesis in the organism is an aetiology of many diseases like coronary heart disease, rheumatoid diseases, inflammation, some neoplasm types and decreases immunity of organism. Currently produced food contains very little amounts of n-3 polyunsaturated fatty acids because of high inputs related to production, since n-3 polyunsaturated fatty acids are very rare in nature. Therefore nowadays n-3 polyunsaturated fatty acids are obtained from fish oils and from specific cultures of micro-algae and sea fungi, what explains the high inputs related to production of such food. In nature they are present in algae and sea phytoplankton, so they will be present in fish meat if you take in account the food chain. Level of n-3 polyunsaturated fatty acids, that is docosahexaenoic (DHA) acid and eicosapentaenoic (EPA) acid, in the fish fat depends on a fish species, their physiological condition, season of year and sea area where they fished; for example fish from northern cold seas contain more EPA, while ones from southern seas-more DHA. At that time one should remember that the organism having a diet with sufficient level of a-linolenic acid is able to synthesised itself DHA and EPA. Moreover, the farm fish are fed with a feed rich in n-6 polyunsaturated fatty acids/for example trout, salmon, eel/and they contain far more n-6 polyunsaturated fatty acids, while a little of n-3 ones comparing with the same species living in natural environment. Two kinds of fish oil are produced on an industrial scale-full fish oils from whole fish and fish-liver oil, but it should be noticed that fish-liver oils contain considerable level of cholesterol and heavy metals and chemical impurities/dioxins/present in waters, which substances are cumulated in the fish livers. Importance of n-3 polyunsaturated fatty acids in man nutrition was discovered in 1970-71/studies of Bang et al./ during observation of low frequency of coronary heart disease, diabetes, psoriasis and practically lack of atheromatosis changes in Eskimos comparing with a control group of Danes. Those effects were thought they are attributed to Eskimo's diet rich in n-3 polyunsaturated fatty acids, that is EPA and DHA present in the large amounts in fish and sea mammals. Further investigations revealed, that a big participation in diet of n-3 polyunsaturated fatty acids present in the fish fats/Clarke et al. , 1990/-mainly EPA-causes petechias in teenagers and young adults. Also von Schacky's studies (1987) confirm occurrence of frequent petechias in Eskimos due to their diet rich in n-3 polyunsaturated fatty acids. In addition the fish fats contain large amounts of cholesterol/Kinsell's studies, 1989/, so cholesterol should be removed technologically from the fish oils intended for consumption. Also Holman et al. in 1982 described symptoms of n-3 polyunsaturated fatty acids deficiency in a 6-years-old girl, who was fed via stomach tube with a diet containing sunflower oil devoid of n-3 polyunsaturated fatty acids for few months. It resulted with skin changes/dermatitis, foliculitis/ and neurological disorders/disturbed vision and learning/. The above-mentioned symptoms ceased after replacing the oil with another one containing n-3 polyunsaturated fatty acids. Highly valuable form nutritive point of view n-3 and n-6 polyunsaturated fatty acids are oxidised themselves, that is they become rancid 100 to 350-times quicker than saturated fatty acids and 10 to 35-times quicker than monounsaturated fatty acids. For that reason the food manufacturers intentionally and consciously eliminate n-3 and n-6 polyunsaturated fatty acids from the produced food to prolong their shelf-life, especially of ready-to-use, frozen dishes. The process leads to a loss of specific biological activity of fat acid, what causes it is merely energy source. Isomers of trans unsaturated fatty acids show disadvantageous action on many biochemical and physiological processes in the organism of human and experimental animals. They cause-among others- elevated insulin level in the blood as a reaction to glucose, disturbed immune response, declined testosterone level and development of abnormal sperm cells, increased activity of P-448/450 cytochrome oxidase and of peroxisomal- formation of free radicals, inhibition delta-6-desaturase-decreased efficiency of conversion of linolenic acid into arachidic acid and in that way disturbed eicosanoids synthesis. Many practitioners and dieticians state that transisomers of polyunsaturated fatty acids are more harmful than saturated fatty acids. It has been found that isomers of trans polyunsaturated fatty acids, as well as saturated fatty acids, elevate concentration of total cholesterol and LDL cholesterol fraction in the blood plasma, and in addition they decrease LDL cholesterol fraction and elevate Lp (a) proportionally to the amount in a diet what proves their stronger atherogenic action in comparison with saturated fatty acids. In the result of many papers (Thomas and Scott, 1981; Thomas, Winter and Scott, 183; Willet 1993; Ascherio, 1994; Tavani A, Negri E. , Avanzo B. D. and C. la Vechia, 1997) it has been found that there is mutual dependence between increased level in a diet of isomers of trans polyunsaturated fatty acids and increased frequency of ischaemic heart disease. The analysis of today diets brings information, they have improper structure of nutrients, because too many fat calories (by 30%), too many saturated fatty acids (by 20%) at very serious deficiency of polyunsaturated fatty acids (50%) and of vitamins and antioxidants are consumed. That phenomena is deepened by growing presence of convenience food, which is rich in saturated fatty acids at minimal content of polyunsaturated fatty acids, especially of n-3 ones, what can be observed-for example in meat processing industry-in canned meat, ready meat main courses for microwave oven, set of ready meals for feeding, for example, of airline and railway passengers, nets of fats foods.

Summarising all the above-mentioned facts, it is advisable to develop a product commonly consumed by people in a daily diet, which would have bioactive ingredients as vitamins and n-6 and n-3 polyunsaturated fatty acids at proper mutual ratio, having specific nutritive functions by included in it natural antioxidants and other substances with unique biological properties-what is represented by conjugated linoleic acid (CLA). Ideal and specially developed nutritive product, considered as a functional food, would be meat having advantageous influence of human health despite those, which are a result of the natural presence of nutrients.

Technical task requiring a solution is prevention in a feed of essential fatty acids, especially linoleic and conjugated linoleic (CLA) acids and a-linolenic acid during its storage and in a rumen of multigastric animals using a feed with a feed additive for obtaining a meat enriched with unsaturated fatty acids and vitamin E and eventually selenium with a nutritive value for men form the basic raised groups of animals such cattle and pigs The laid out matter is solved by an invention covering a feed additive, its manufacturing process, a feed composition with that feed additive, a way of raising animals fed with a feed with that feed additive and meat of animals fed with that feed additive.

The feed additive containing chemical compounds having unsaturated acid radicals is characterised by that it contains salts of the fatty acids, at least linseed oil with metals of the I and/or II of periodic elements system or preferably NH4, in which ratio of n-6 and n-3 polyunsaturated fatty acids is 0.1-1. 0: 1. The feed additive, despite the basic component, contains salts of conjugated linoleic acid (CLA) with metals of I and/or II group of the periodic elements system or preferably NH'at amount at least 1% w/w of dry mass of the feed additive or a salt of conjugated linoleic acid (CLA) with metals up to 40% w/w of dry mass.

The feed additive contains tocopherol, particularly its derivatives like a- tocopherol acetate at amount of up to 5% w/w of dry mass of the feed additive.

The feed additive contains selenium Se compounds, particularly sodium selenite at amount of up to 1% w/w of the dry mass of the feed additive. The feed additive contains together antioxidants like a-tocopherol and/or its derivatives and selenium compounds and/or its derivatives at amount of up to 6% w/w of a dry mass, however amount of the first antioxidant to the latter one is as 200 IU: 25 mcg. The best proportion of the ingredients of the feed additive is when it contains calcium salts of fatty acids of linseed oil at amount of 74.8122% w/w, magnesium salt of conjugated linoleic acid (CLA) at amount of 24.9374% w/w, tocopherol acetate at amount of 0.25% w/w and sodium selenite at amount of 0.0004% w/w. The feed additive can contain smell and taste corrigents, such vanillin at amount of up to 0.5% and/or anti-caking agents at amount of up to 3% w/w of a dry mass of the feed additive and a substance as a vehicle, for example bran.

The manufacturing process of the feed additive according to the invention based on a vegetable fat is characterised by that a fat emulsion, preferably linseed oil in water, is treated with oxides of hydroxides of metals of I and/or II group of the periodic elements system or preferably NH4 at room temperature or temperature elevated up to boiling point at stoichiometrical or larger amount of oxide or hydroxide of metal or ammonia, obtaining in this way a solid form of a mixture of the salts of those metals and/or ammonia and polyunsaturated fatty acids; in those salts acid radicals maintain qualitative and quantitative participation as in the fat used in the reaction and ratio of the n-6 and n-3 polyunsaturated fatty acids maintains within the range of 0.1-1. 0: 1 ; then the obtained precipitate of salts is filtrated, rinsed with water and dried and then the obtained fatty acids salts preferably is mixed preferably with other ingredients to obtain a final product. Separately conjugated linoleic acid (CLA) is transformed into salts of metals of I and/or II of the periodic elements system or preferably 4. The salts of fatty acids from the vegetable oils are mixed with the salt of conjugated linoleic acid up to 40% w/w of a dry mass of the feed additive. To the salts of fatty acids there is added a-tocopherol, especially its derivatives like a- tocopherol acetate at amount of up to 5% w/w of a dry mass of the feed additive.

To the salts of fatty acids there are added selenium Se compounds, especially sodium selenite at amount of up to 1 % w/w of a dry mass of the feed additive. To the salts of fatty acids there are added together antioxidants such as a-tocopherol and/or its derivatives and selenium compounds and/or its derivatives at amount of up to 6% w/w of a dry mass, while the proportion of the first antioxidant to the latter antioxidants is 200 IU: 25 mcg. The salts of fatty acids mixed with at least one of the antioxidants at amount of 1% w/w despite the basic ingredient are mixed with a smell-taste corrigent as vanillin at amount of up to 0.5% w/w and/or anti-caking agent at amount of up to 3% w/w of a dry mass of the feed additive.

A feed composition with the feed additive containing a feed and fodder and/or other ingredients used in nutrition of commercial livestock is characterised by that it contains from 4-12% w/w of the feed additive in a friable form, consisted of fatty acids salts at least of linseed oil with metals of I and/or II group of the periodic elements system or preferably NH4, in which ratio of n-6 and n-3 polyunsaturated fatty acids is 0.1-1. 0: 1, and the feed composition with the feed additive prepared for animals feeding has ratio of polyunsaturated fatty acids and salts of metals and/or ammonia of these n-6 and n-3 fatty acids within 2-6: 1. The feed additive being, a component of the feed composition, despite the basic ingredient, contains salts of conjugated linoleic acid with metals of group I and/or II of the periodic elements system or preferably NH4 at amounts of up to 40% w/w of a dry mass of the feed additive. The feed additive contains a-tocopherol, especially its derivatives like tocopherol acetate at amount of up to 5% w/w of a dry mass of the feed additive. The feed additive contains selenium Se compounds, especially sodium selenite at amount of up to 1% w/w of a dry mass of the feed additive. The feed additive contains together antioxidants such as a-tocopherol and/or its derivatives and selenium compounds and/or its derivatives at amounts of up to 6% w/w of a dry mass, while the proportion of the first antioxidant to the latter is 200IU : 25 mcg. The feed additive can contain smell-taste corrigents such as vanillin at amount of up to 0.5% w/w and/or anti-caking agents at amounts of up to 3% w/w of a dry mass of the feed additive.

A way of raising of animals fed with a feed with the feed additive is characterised by that, especially at the final stage of fattening period, after an animal reaches initial body weight there is added the feed additive to a diet at amount of from 4-12% w/w of a dry mass, preferably 6% w/w, in a friable form, consisting of fatty acids salts of at least linseed oil with metals I and/or II of the periodic elements system or preferably NH4 in which proportion of n-6 and n-3 fatty acids salts is 0. 1.-1. 0 : 1 while a diet of the feed with the feed additive has proportion of polyunsaturated fatty acids and salts of metals and/or ammonia of these fatty acids of n-6 and n-3 group is within 2-6: 1. The feed additive, being a component of a used feed, despite the basic ingredient, contains salts of conjugated linoleic acid with metals of I and/or II group of the periodic elements system or preferably NH4 at amount of up to 40% w/w of a dry mass of the feed additive. The feed additive contains a-tocopherol, especially its derivative as tocopherol acetate, at amount of up to 5% w/w of a dry mass of the feed additive.

The feed additive contains selenium Se compounds, especially sodium selenite, at amount of up to 1% w/w of a dry mass of the feed additive. The feed additive contains together antioxidants such as a-tocopherol and/or its derivatives and selenium compounds and/or its derivatives at amount of up to 6% w/w of a dry mass, while the proportion of the first antioxidants to the latter is 200IU : 25 mcg.

The feed additive can contain smell-taste corrigents such as vanillin at amount of up to 0.5% w/w and/or anti-caking agent at amount of up to 3% w/w of a dry mass of the feed additive.

Meat of the animals fed with the feed additive protected from hydrogenation, especially in a rumen of multigastric animals, is characterised by that the animals fed a feed with the feed additive at amount of from 4-12% w/w of a dry mass in a friable form, consisting of fatty acids salts of at least linseed oil with metals I and/or II of the periodic elements system or preferably NH4 in which proportion of n-6 and n-3 fatty acids salts is 0. 1.-1. 0 : 1 while a diet of the feed with the feed additive has proportion of polyunsaturated fatty acids and salts of metals and/or ammonia of these fatty acids of n-6 and n-3 group is within 2- 6: 1, produces a tissue mixture having polyunsaturated fatty acid of n-6 and n-3 at ratio within 2-4: 1.

The feed additive, being a component of a used feed, despite the basic ingredient, contains salts of conjugated linoleic acid with metals of I and/or II group of the periodic elements system or preferably NH4 at amount of up to 40% w/w of a dry mass of the feed additive. The feed additive contains a-tocopherol, especially its derivative as tocopherol acetate, at amount of up to 5% w/w of a dry mass of the feed additive. The feed additive contains selenium Se compounds, especially sodium selenite, at amount of up to 1% w/w of a dry mass of the feed additive. The feed additive contains together antioxidants such as a-tocopherol and/or its derivatives and selenium compounds and/or its derivatives at amount of up to 6% w/w of a dry mass, while the proportion of the first antioxidants to the latter is 200IU: 25 mcg. The feed additive can contain smell-taste corrigents such as vanillin at amount of up to 0.5% w/w and/or anti-caking agent at amount of up to 3% w/w of a dry mass of the feed additive.

The solutions included in this application are presented separately below in individual categories of the invention.

The basic ingredient of the feed additive are salts of fatty acids contained in linseed oil with alkaline earth and alkali metals, especially calcium salts of fatty acids of linseed oil, together with or without: 'salt of conjugated linoleic acid CLA with alkaline earth and alkali metals, especially magnesium slat of conjugated linoleic acid CLA, antioxidants, especially vitamin E, for example in form of racemic tocopherol acetate and selenium (Se) for example as sodium selenite.

The basic ingredients of the feed additive are shown in the Table 1.

Table 1 Ingredient of the feed additive Proportional (%) content of each ingredient per 1 kg of the feed additive SALTS OF FATTY ACIDS OF LINSEED 51%-100% OIL salts of fatty acids of linseed oil with alkaline earth and alkali metals, for example calcium salts of fatty acids of linseed oil sole as a soap SALT OF CONJUGATED LINOLEIC ACID salts of conjugated linoleic acid (CLA) with 0%-40% alkaline earth and alkali metals, for example magnesium salt of CLA as a soap ANTIOXIDANTS : 0%-6% -vitamin E (a-tocopherol) for example 0%-5% tocopherol acetate -selenium (Se) for example sodium selenite 0%-1% Additional substances correcting smell and taste, for example vanillin, and substances stabilising consistency (preventing from agglomeration) and filling substances for example bran can be added eventually to the composition of the invention. Also other substances of antioxidative activity such as carotenoids, vitamin A, ascorbic acid and others can be used.

The basic ingredient of the feed additive are salts of fatty acids contained in linseed oil, especially calcium salt of a-linolenic acid and calcium salt of linoleic acid. Seeds of flax (Linum usitatissimum), from which linseed oil is produced, are the richest, cheap and certain in nature source of a-linolenic acid/a- linolenic acid content in the flax seeds is from 48 to 63%/belonging to n-3 polyunsaturated fatty acids. In addition the flax seeds contain linoleic acid /linoleic acid content in the flax seeds is from 14-18 %/belonging to n-6 polyunsaturated fatty acids. The linseed oil obtained from the seeds of flax of Solin type, represented by Canadian cultivars Linola characterised by low- reaching 5%-content of a-linolenic acid is useless for the feed additive. Due to a small amount of n-6 polyunsaturated fatty acids in the linseed oil it is very desirable to elevate n-6 PUFA in the composition of the feed additive by addition of conjugated linoleic acid (CLA) with alkaline earth and alkali metals, particularly as magnesium salt of conjugated linoleic acid, which is an important component because of its unique biological properties. Taking in account the feed additive contains almost exclusively n-3 and n-6 polyunsaturated fatty acids, being very susceptible to oxidation (becoming rancid = oxidation), very important ingredients are antioxidative substances, especially vitamin E as tocopherol acetate and selenium (Se) as sodium selenite. Because of salts form, for example calcium salts of fatty acids being in linseed oil and magnesium salt of conjugated linoleic acid, unsaturated binds of fatty acids being the ingredients of the feed additive are protected before oxidation for a long time. Oxidative processes of polyunsaturated fatty acids being the ingredient of the feed additive can occur in the organisms of animals fed with a feed with the feed additive, but due to antioxidants presence in the feed additive they are effectively inhibited. Also in meat/it means both raw material and final product/obtained from animals fed with a feed with the feed additive the oxidative processes of polyunsaturated fatty acids are effectively inhibited due to biological properties of antioxidants- ingredients of the feed additive. Since there is synergism between vitamin E and selenium activity, they are both used in the example of that invention. Vitamin E and selenium act synergistically, it means that their total antioxidative activity is higher than sum of activity of each substance separately. Antioxidative activity of vitamin E is supported by glutathione peroxidase-selenium being a part of the enzyme shows synergism to vitamin E decreasing demand of the organism for the vitamin. Also vitamin E decreases selenium demand, protects the organism also from the loss the element and maintains it in an active form. Antioxidative functions in the feed additive has also conjugated linoleic fatty acid/CLA/.

The used in the feed additive antioxidants, especially vitamin E as a- tocopherol acetate, is characterised by thermostable and it can be heat even up to 200oC without loss of the biological activity. Vitamin E present in the feed additive increases stability of meat colour at freezing/this phenomena is mainly observed in beef meat, which changes from initial purple-red to brown-grey/and maintains a high taste quality of the meat/smell, taste/and eliminates oxidative process, stops meat dripping, prevents from cholesterol oxidation and oxysterols formation/both during thermal processing and meat storage/-it allows for meat storing for a long time without loss of sensory properties of the meat. Addition of the vitamin E decreases TBA (dimalonic aldehyde) indicator. In nature vitamin E occurs mainly in the plant kingdom, it is not synthesised in the organism, so its amount depends on a diet. Moreover there is no negative data on either mutagenic or carcinogenic effects of vitamin E contrary to other antioxidants used today/for example butylated hydroxytoluene BHT shows carcinogenic, teratogenic, allergic effects, causes haemorrhage, while ascorbic acid facilitates nephrolithiasis/- vitamin E absorption depends on fatty acids presence in a feed.

The advantageous example of content of ingredients of the feed additive is shown in the table 2.

Table 2 Ingredient of the feed additive Proportional (%) content of each ingredient per 1 kg of the feed additive SALTS OF LINSEED OIL salts of fatty acids of linseed oil with alkali earth and alkaline metals, for 74.8122% example calcium salt of fatty acids of linseed oil as soap SALTS OF CONJUGATED LINOLEIC ACID salts of conjugated linoleic acid (CLA) 24.9374% with alkali earth and alkaline metals, for example magnesium salt of CLA as soap ANTIOXIDANTS 0.2504% 'vitamin E (a tocopherol), for example 0.25% tocopherol acetate selenium (Se) for example sodium 0.0004% selenate (IV) The above described example of the invention execution proves that the main ingredient of the feed additive are polyunsaturated fatty acids (PUFA) in form of salts of fatty acids contained in linseed oil with alkali earth and alkaline metals, particularly as calcium salts of fatty acids of linseed oil. PUFAs in a diet decrease level of total cholesterol and its LDL fraction in the blood serum through stimulation of HMG CoA reductase in the liver, the enzyme controlling cholesterol synthesis and in this way they have anti-atheromatosis action. They are inhibitors of that enzyme, while saturated fatty acids activate it and in that way they elevate the amount of cholesterol synthesised in the liver. Linoleic and a- linolenic fatty acids cannot be synthesised in the mammals'organisms because of the lack of specific enzymatic systems. These acids have to be absolutely provided in a diet, because they initiate the pathways of synthesis of biologically active substances-eicosanoids: leucotriens, prostaglandins, prostacyclins, thromboxanes and other tissue hormones of comprehensive activity; they are present in the tissues and body fluids of animals and man. PUFAs are important component of phospholipids of the cell membranes, influencing on many cell functions.

Health effects of a diet containing proper ratio of PUFA n-6 :/ PUFA n-3 are as follows: . hypolipidemic effect-they reduces triglycerides concentration in the blood plasma through inhibition of their re-synthesis in the intestine wall and in the liver and increases catabolism in p-oxidation process, normalisation of the blood pressure-elevation of prostacycline and EDRF /vasodilating factors/levels and synthesis inhibition of TXA2/a strong vasoconstrictor/and of PGE2 stimulating rennin excretion and sodium re- absorption 'anticoagulant effect-through decreased susceptibility of thrombocytes to aggregation as a result of inhibiting synthesis of pro-thrombotic substances such as TXA2, interleukin 1/IL-1/, lipoprotein a/Lp (a)/ and PAF, and increasing prostacycline level and activity of the tissue activators of plasminogen/t-Pa/and angiotensin III, anti-atheromatosis effect-/even small n-3 PUFA amount in a diet/ modification of eicosanoid synthesis, reduction of cholesterol level in the plasma through decreased synthesis of ChM and VLDL and increased LDL level, inhibition of thrombocytes adhesion, LDL uptake by endothelial macrophages and hyperplasia muscular coat of vessels, antiphlogistic and anti-allergic effects-inhibition of excessive immune response; n-3 PUFAs compete with n-6 PUFA for enzymes, decrease synthesis of pro-inflammatory PIGEA and LTB4, as well as IL-1 and TGFB (inflammatory process mediators), while stimulate IL-2 and TGF (3 (antiphlogistic cytokines); n-3 PUFAs alleviate symptoms of rheumatoid arthritis, ulcerating ileitis, asthma, psoriasis, atopy and other immune disorders; n-3 PUFAs inhibit inflammatory processes caused by bacterial and viral infection; they decrease IgE level (mediator of anaphylactic reaction), reduced diabetes development of type II-it has been proved that a low n- 3 PUFA level at simultaneous high n-6 PUFA level in the phospholipids of cell membranes in the skeletal muscles is linked with increased resistance to insulin, 'anti-neoplasm effect-the epidemiological surveys prove that a diet rich in n-3 PUFAs decreases morbidity of neoplasms due to inhibition carcinogenesis, decrease PGE2, TNF and IL-1-factors facilitating neoplasm growth; n-3 PUFAs inhibit oncogenes expression and forming of new radicals, antidepressive effect-the epidemiological surveys prove that decreased n- 3 PUFA content in a diet is linked with increased depression frequency; DHA is linked with proper cerebral cortex functions, and its deficit disturbs the functions ; in addition increased n-3 PUFA level in a diet improves mood, chronic alcohol intoxication accelerates peroxidation processes eliminating n-3 PUFA from neuronal membranes-it causes depression in alcoholics, preventing from obesity-they inhibit lipogenesis through inhibition of the liver synthetase of fatty acids.

Health effects and organism disorders induced by a diet with n-6 PUFA / 3 PUFA disproportion cause as follows: # increased permeability of the skin and vitiligo, . decreased daily body gains, # increased capillary vessels fragility, # kidney hypertension, # increased the liver mass, # ovulation disturbances in females, # foetus resorption, lactation inhibition in females, * decreased visual acuity, . lowered resistance to ionising rays, females infertility, increased susceptibility to bacterial infection, # heart enlargement, # bradycardia, decreased secretion of the sebaceous glands, # haematuria, # necrosis in the kidneys, # decreased immunity, occurrence of coronary heart disease, development of ischaemic heart disease, breast, colon, kidney, pulmonary and thyroid carcinoma, . occurrence of intravascular clots, occurrence of atheromatosis, 'in babies a low DHA level resulting in decreased visual acuity and learning possibility at older age/decreased intelligence quotient/, and, in the extreme cases there is myelinisation disturbance of neurons-it facilitates a development of mental retardation, premature birth and low birth weight, 'susceptibility to immunisation of child and atopy development, 'disturbances of neural system functions in elder people.

Salts of conjugated linoleic acid/CLA/with alkali earth and alkaline metals, particularly magnesium salt of conjugated linoleic acid, which could be an ingredient of the feed additive has unique biological properties such as: anti-neoplasm effect of CLA-modification of permeability of phospholipidic cell membrane and antioxidating properties of CLA through decreased lipids peroxidation and decrease of PGE2 synthesis; it is known for cytostatic or cytotoxic action against colorectal carcinoma, malignant melanoma, pulmonary carcinoma; anti-neoplasm activity of CLA are linked with its influence on eicosanoids synthesis through decreased PGE2 synthesis, which is responsible for neoplasm growth; CLA interferes with synthesis of AA and as false metabolite it deprives prostaglandin synthesis, CLA influence on lipids metabolism-body weight reduction together with increased fat-free body weight through lessened amount of storage adipose tissue and of lipids in the muscles; CLA causes an increase of activity of carnithin-palmitate transferase, which controls (3-oxidation of fatty acids and lessens adipocytes count in the adipose tissue due to influence on differentiation of pre-adipocytes/CLA inhibits synthesis of PGF2a, what inhibits differentiation of 3T3-L1 pre-adipocytes/, it shows anti-atheromatous effect-it lessens atheromatous concrements, decreases concentration of total cholesterol and its LDL fraction in the blood, there is less lipid infiltration in the vessels, 'CLA is antioxidant-the studies have revealed the activity of antioxidative CLA action is higher than a-tocopherol one, it stimulates immune system to elevate immunity: it increases antibodies production and lymphocytes and increases their phagocytosis ability.

Antioxidants, which could be the ingredients of the feed additive, are particularly vitamin E, as for example a-tocopherol acetate, and selenium (Se) as for example sodium selenite.

One of the antioxidants, which could be an ingredient of the feed additive is vitamin E-the main lipophylic antioxidant in the serum, LDL and tissues, preventing from chain reaction of lipids peroxidation. Administration of vitamin E to animals in a diet with the feed additive increases its content in the meat, which being a component of human diet will bring positive health effect on consumers.

The results of the long-term studies performed on the animals and clinical and epidemiological observation of people confirmed vitamin E participation in such processes as; protection of erythrocytes from haemolysis, stabilisation of the cell and internal organelles membranes, regulation of DNA, RNA and protein synthesis; maintenance proper functions of reproductive system, of vascular system and of immune system; influence on prostaglandin synthesis, preventing from kidney dysfunction; protection of mitochondria and microsomes before destructive free radical action; retardation of the organism aging; prevention or inhibition of development of civilisation-related and metabolic diseases /neoplasms, atheromatosis, ischaemic heart disease/ ; influence on anterior pituitary secretion ; thrombogenesis; usage in the therapy of neural diseases /Parkinson's and Huntington's diseases/. Vitamin E is a factor supporting traditional treatment, when the sick men are treated with highly toxic drugs, for example anti-neoplasmatic ones as 13-cis-retoin acid or AZT used in the AIDS therapy. Vitamin E influences on removing heavy metals from the organism, which can cause the damages of organs, mainly of kidneys. The presence in a diet of meat with elevated vitamin E level will be protect before negative effects of toxic cigarette smoke, due to limitation of diseases related to smoking, linked with facilitated biotransformation of carcinogens, free radicals and peroxides. The experiments performed on animals and clinical trials in men prove, that products of lipids peroxidation, destroying internal arteries walls and causing LDL oxidation take a part in the development of atherogenesis processes leading to the ischaemic heart disease and cardiac infarction. Vitamin E shows the strongest protective properties among antioxidative vitamins-it has been proved by prospective Stampfer's et al. studies performed on over 120,000 adults population in'80-ties. Therefore introducing of the meat rich in vitamin E into a diet will be preventing from heart diseases. Also in the case of viral or alcohol-induced hepatitis a diet enriched with vitamin E is recommended. Vitamin E decreases a risk of cataract development and of the muscle destruction. Vitamin E has been used in a control of development and forming of different neoplasm, including breast carcinoma. Vitamin E was administered to persons suffered form different changes/leucoplakia, polyp, metaplasia/, which could transformed into malignant neoplasms. There was found significant decrease of cystine endopeptidase concentration, the enzymes considered as initiating neoplasm processes. The autogenic inhibitors induced by elevated vitamin E doses control the hyperexpression of cysteine endopeptidases. Therefore consumption of meat with a high vitamin E concentration can support prophylaxis of neoplasm diseases. A consequence of vitamin E deficiency is oxidation of unsaturated fatty acids in vivo. The process leads to forming of highly reactive free radicals. The free radicals/atoms, group of atoms or molecules having on the external orbital active electron/attack in the mammals'organisms the molecules with a double bindings such as proteins, DNA, lipids (cholesterol) present in the brain, neural tissue and in the blood and unsaturated fatty acids. Further to above mentioned there is a some relation between vitamin E demand and unsaturated fatty acids consumption - an increase of polyunsaturated fatty acids consumption requires elevated vitamin E supply. The important attribute of the usage vitamin E in the feed additive as antioxidant is fact that there are not known cases of its hipervitaminosis/contrary to for example vitamin A/and a lack of toxicity and side effects. Vitamin E, due to its antioxidative activity, is main antioxidant of lipid phase of the cells protecting polyunsaturated fatty acids before reactive oxygen forms/singlet oxygen/. One vitamin E molecule inactivates over 100 or more free radicals. Vitamin E has far more strong antioxidative activity against lipids peroxidation in comparison with for example vitamin C, since it has a big importance in the feed additive in protecting unsaturated bindings of n-3 and n-6 polyunsaturated fatty acids present in the meat. The used vitamin E can be in form of different compounds/the most active is a-tocopherol, that is 2R, 4'R, 8'R/ : a- tocopherol acetate, a-tocopherol succinate, a-tocopherol phosphate, a-tocopherol nicotinate, as well as y-tocopherol, 8-tocopherol and others.

Other antioxidant, which could be used in the feed additive, is selenium.

Selenium functions in the animals and men organisms are manifold, but the most important is neutralisation of free radical and peroxides activity, which destructive action leads to neoplasm formation in the tissues and organs. The biological selenium activity is related to its presence in glutathione peroxidase and glutathione reductase, basic enzymes in the antioxidative cell system.

Antioxidative selenium action is linked with its presence in glutathione peroxidase - the enzyme inactivating free radicals in the organism's cells. Nowadays there are known 4 kinds of glutathione peroxidase: cellular, extracellular (plasmatic), intestinal and glutathione peroxidase of phospholipid peroxides. The most known is cellular glutathione peroxidase present in cytosol, catalysing reaction of inactivation of hydrogen peroxidase (H202) and lipid peroxides (ROOH): H202 + 2 GSH-2H20 + GSSG, where: GSH-reduced glutathione ; ROOH + 2 GSH- ROH + 2 H20 + GSSG, where GSSG-oxidised glutathione. The reactions catalysed by peroxidases effectively protect cell structure before destructive activity of free radicals, so selenium is an important microelement participating in the antioxidative reactions and it is one of regulators of the immune system. Selenium together with vitamin E forms a synergistic system, which blocks harmful oxidation processes in the tissues. The special role of selenium and vitamin E, as the synergistic system, boils down to heart and circulatory system protection, through protection of erythrocytes before free radicals action. In addition selenium significantly amplifies functioning of the immune system, what was found after administration of the optimal doses to persons with diagnosed deficiency. The administration was resulted in multiple increased antibodies forming level. Selenium-depend proteins occurring in the animals and men tissues as selenoproteins, participate in the forming of the immune system. Selenium plays an important role in pathophysiology of the internal diseases. The epidemiological surveys revealed dependence between ischaemic heart disease and selenium deficiency either in acute form or chronic one. Selenium supplementation during the acute phase of infarction decreases frequency of the left ventricular failure. Accumulation of free radicals is a reason of cardiomyocytes damages caused by hypoxia and it requires mobilisation of selenium-depended protective systems. Especially a period of early reperfusion of coronary vessels, due to applied fibrinolytic treatment brings a recommendation for use selenium, protecting myocardium at the same time. Deficiency of glutathione peroxidase leads excessive forming of peroxidative derivatives of arachidic acid, which are next inhibitors of prostacycline synthesis in the vessel walls, what is a direct reason of amplified thrombocytes aggregation. The enzyme protects lipoprotein fraction of low density/LDL/before its oxidation. Deficiency of the enzyme intensifies significantly arterial atheromatosis. It was proved that persons with declined selenium concentration in the blood shows double higher risk of asthma occurrence, while low activity of glutathione peroxidase six-time increases a risk of that disease manifestation. Selenium importance in pathophysiology of bronchial asthma is expressed by the element influence on functions of the immunologically competent cells and the tissue inflammation.

Numerous phagocytes such as eosinophils, neutrophils, macrophages and endothelial cells of the airways produce the biologically active molecules, including peroxide anion, hydrogen peroxide, and hypochlorous acid. Oxygen radicals show cytotoxic effects causing mucous hypersecretion by goblet cells, disturbing ciliary-mucous clearance, stimulate contraction of bronchial smooth muscles, increase permeability of capillaries and damage the cell membranes by lipid peroxidation. Therefore selenium, as necessary component of the glutathione peroxidase, plays a crucial role in homeostasis antioxidative processes-in the case of selenium deficiency redox system is remarkable disturbed. There is commonly known anti-neoplasm action of selenium linked mainly with its antioxidative activity, for example with redox-depended modulation of transcriptive factors leading to the cell growth inhibition. In addition, there is significant influence of the element in the anti-neoplasm defence on natural killers'/NK/cytotoxic activity against susceptible to their activity neoplasms.

There was found a high correlation between intensification of AIDS symptoms and a low selenium concentration in the patients infected with HIV. Since selenium is a part of numerous active proteins, generally called as selenoproteins, which are necessary for proper functioning of the immune system. Over a half of the selenium in the blood serum occurs as selenoprotein P playing three fundamental functions: it shows free radical activity, it is a selenium transport/store protein and it is affinity to its specific receptors. There are data showing a high similarity of nucleotides sequence in mRNA of given selenoproteins and lymphocyte membrane antigens such as CD4, CD8 and others.

Therefore increased selenium supply in the meat enriched with the element will intensify immune response of the organism through increase of proliferate activity of lymphocytes T after stimulation with mitogens and increases differentiation of these cells towards to effectors cytotoxic cells. The effect is related to selenium ability to intensify expression of receptor of high affinity to interleukin-2/IL-2/on activated lymphocytes T and multiplication of cells showing mRNA transcription to IL-2. Adequate selenium supply influences also on transcription of the gene coding immunoglobulin/Ig/synthesis and on that level it regulates the immune system activity, too. Selenium supplementation inhibits NFKB activation, a cell mediator, which regulates transcription of sequence GGGGACTTTCC of amplifiers located on introns as a response on signal from special receptors.

Supplementation with selenium is recommended at thyroid diseases, because an important enzyme-iodothyronine deiodinase is a selenium-depend. In the case of severe selenium deficiency in a diet can cause a hepatonecrosis, chronic rheumatic disease and other inflammation. HIV, HCV enterviruses, viruses of haemorrhagic fever are selenium-depend and they can cause secondary selenium deficiency in the organism. Additionally selenium deficiency in a diet facilitates disadvantageous mutation of Coxackie B virus/mutated virus is more virulent than'wild'strain/, hepatitis type B and C virus, ECHO viruses causing meningitis. Selenium compounds plays important role in removing toxic substances from the organism. It concerns mainly heavy metals, for example: iron, cadmium, lead, chromium, and particularly mercury. Selenium compounds strongly bind ions of Cd, Pb, Hg, Sb and form inactive and non-toxic complexes- the most specific interaction is between mercury and selenium compound.

Selenium increases resistance of the organism to ionising rays. Other selenium activities include increased the skin elasticity, prevention from apoplexy occurrence, and neurological disorders with dysmnesia, headache and dyssomnia, ischaemia and disorders of male sex organs. It improves health status of people suffering from Alzheimer's disease, it participates in the hem and cytochrome synthesis and it is particularly important during pregnancy and parturition.

Selenium participates in the muscle metabolism ; its lack causes their dystrophy, especially at simultaneously vitamin E deficiency. Therefore supplementation with the microelement in the meat through the use of the feed additive is so important, since the feed additive increases the element concentration and its bioavailability in a human diet. Selenium can be used in the feed additive as different chemical compounds, for example: selenoamino acids- selenomethionine, selenocysteine, seleno-polysaccharides, sodium selenate, sodium selenite, selenium yeasts (60% selenium as selenomethionine) and others.

The manufacturing process of the feed additive according to the invention consists in chemical synthesis of the salts of fatty acid contained in linseed oil with alkaline earth and alkali metals, particularly calcium salt of fatty acids of linseed oil, as well as in synthesis salts of conjugated linoleic acid with alkaline earth and alkali metals, particularly magnesium salt of conjugated linoleic acid. The obtaining method of salts of metal of I and II group of the periodic systems and of polyunsaturated fatty acids consists in that firstly there is prepared fat emulsion of linseed oil with water, then the fat water emulsion is treated with oxides or hydroxides of metals from the I and II group. As the result of that procedure there is obtained a mixture of these salts and of polyunsaturated fatty acids, where the salts contains acids at the same qualitative and quantitative level as in the fat used in the reaction. The unsaturation degree and localisation of the multiple bonds maintain in the obtained salts the same as in the initial fat, what was confirmed by'H-NMR spectroscopy assay. The reaction is performed at room temperature or at temperature elevated up to the boiling point, using stoichiometric or larger amount of metal oxide or hydroxide. The yield of reaction is not less than 95%.

Obtaining of metal salts with polyunsaturated fatty acids is shown in the following examples of execution.

Example I. Linseed oil is manufactured from oily flax seeds of the Polish cultivar Opal. The obtained oil does not undergo refining. The oil contains: 7.3% w/w of palmitic acid, 4.4% w/w of stearic acid, 25.0% w/w of oleic acid, 15.2% w/w of linoleic acid and 47.4% w/w of a-linolenic acid. Linseed oil at amount of 1 g is mixed with 28 cm3 of water. 2 cm3 of 1M calcium hydroxide solution is added to that mixture, and then all is mixed at room temperature for about 6 hours. The produced colourless precipitate is filtrated, and after its filtration it is rinsed with water and dried. The obtained mixture of calcium salts of fatty acids corresponds qualitatively and quantitatively to fatty acids content in the initial linseed oil. The yield reaction is about 98%.

To confirm the presence of unsaturated binds in the obtained salts there was performed assay of nucleic magnetic resonance (NMR) of hydrogen atom IH.

In order to that 0.1 g of the obtained substance is treated with 5 cm3 of distilled water and then 1M HC1 is added up to established pH = 2. The mixture is extracted with CHC12 until it is completed, then chloroform extracts are mixed and then they are desiccated with anhydrous MgS04. After filtration diluent is removed under lowered pressure. Then the obtained sample is dissolved in deuterated chloroform and spectrum IHNMR is got. In the spectrum there are observed signals coming from protons at double binds within the range of 4.0-4. 5 ppm. It confirms, that during the performed syntheses there is no hydrogenation of unsaturated binds.

The obtained slats of solid and friable form are grinded in a ball mill to achieve adequate granularity.

E x a m p 1 e I I. Conjugated linoleic acid (CLA) at amount of 1 g is mixed with 30 cm3 of water. 0.1 g of magnesium oxide is added to the mixture and all is mixed at room temperature for about 6 hours. The produced colourless precipitate is filtrated, and after its filtration it is rinsed with water and dried. The yield reaction of the synthesis is about 98%.

The obtained salts of fatty acids of linseed oil with alkali earth and alkaline metals, particularly calcium salts of fatty acids of linseed oil, are then put together during mixing process of the feed additive with or without: salts of conjugated linoleic acid CLA with alkali earth and alkaline metals, particularly magnesium salts of fatty acids of linseed oil at amount of 40% w/w of a dry mass, antioxidant (s), especially with vitamin E as, for example a-tocopherol acetate, and/or selenium (Se) for example as sodium selenite, at total amount up to 6% w/w of a dry mass and eventually other substances correcting consistence, as anticaking agents, or taste, for example vanillin.

The feed composition with the feed additive according to the invention can be used in different countries, regardless the applied there systems/technologies of feeding of commercial herds of animals: - monogastric, for example poultry broilers or pigs, - multigastric, for example cattle and sheep.

The feed additive can be freely added to any commercial feed, concentrates, bulky feed, mineral and vitamin mixtures, premixes, probiotics, pharmaceutical products and other substances and raw materials used in animals'feeding. For example the feed additive can be added to any feed popular in the USA, usually based on maize and crushed soybean meal. The other example can be the use of the feed additive in Poland, where it would be mixed with the feeds basing on barley and crushed wheat meal, while on the farms located in regions of light soil-with the feeds based on crushed rye meal. Novelty of the use of the feed additive consists in its use in a diet at amount from 4 to 12% of a dry mass. The feed additive will be used mainly at the final period of animals fattening; but to achieve better results the feed additive can be applied at earlier stages of fattening. The feed additive has been developed in this way that it can be used in production of beef, pork, lamb, mutton and different kinds of poultry meat. Solid and friable form of the feed additive enables: - very easy mixing and in this way joining with other nutrients of the animals diet, - modification of granularity size of the ingredients by milling in, for example, ball mill, - additionally soap form is not only effective energy source, but it is also qualitatively durable and stable.

Due to the above mentioned merits the practical use of the feed additive in the animals'raising is very effective and easy, because it does not dust and it does not irritate mucous membranes of the animals. In addition a small size of granules of the feed additive facilitates their digestion and absorption by animals during fattening period. Therefore the feed additive is characterised by a high digestibility in the small intestine. Characteristic for the feed additive is form of slats of polyunsaturated fatty acids contained either in the linseed oil or in the conjugated linoleic acid (CLA), which protect unsaturated binds of the fatty acids before bio-hydrogenation processes undergoing in a rumen of the multigastric animals in the result of bacterial enzymes/bacteria Butyrivibrio fibrisolvensl action. That form enables also a long-term protection of polyunsaturated fatty acids contained in the feed additive before becoming rancid, what allows its storing without any losses for minimum 6 months-if it is stored in a dark and absolutely dry room.

The feed composition with the feed additive composed at least of metal salt of polyunsaturated fatty acids of linseed oil is shown the example of execution.

E x a m p 1 e III. For pigs fattening the feed composition consists of 64.5% w/w of crushed barley meal, 8% w/w of crushed wheat meal, 19% w/w of crushed soybean meal, 6% w/w of the feed additive, 0.25% w/w of forage salt, 1.05% w/w of forage chalk, 0.15% w/w of L-lysine (synthetic amino acid) and 1.0% w/w of Polfamix PW-2 (mineral additive).

The way of raising of animals fed with a diet with the feed additive according to the invention is shown in the examples of execution.

Example IV. Raising of swine and pork production, were performed basing on feeding of two group of animals of 10 pigs each; the experiment lasted about 32 2 days. After achieving by pigs of the Polish Landrace (PBZ-polska biala zwisloucha) breed 70 kg of body weight, the nutritional experiment was started which consisted in administration of a feed with the feed additive at concentration of 6% of a dry mass of the diet. A control group was fed according to the Swine Feeding Requirements (Normy Zywienia Swin). The animals were fed twice daily with unlimited water access. Slaughtering the animals finished the experiment and the left half carcasses were dissected. A sample was taken from the musculus longissimus, in which biochemical composition was determined: total proteins and total fat. The meat samples were used to extraction of lipids, and also there was performed assay of unsaturated fatty acids composition, including CLA content, with gaseous chromatography Selected features of pork carcass and chemical composition of the musculus longissimus dorsi together with n-6PUFA/n-3 PUFA ratio and vitamin E and selenium (Se) content Table 3 Experiment results Specification Control Invention Final body weight [kg] 100. 5102. 1 Mean daily gain [g] 970 975 Cold carcass weight [kg] 76.0 77.2 Feed consumption [kg/kg] 3.16 3.11 Masa szynki wlagciwej [kg] 9,87 10,01 Meat content in ham [%] 60.53 61.42 Total protein content [%] 22.49 22.08 Crude fat content [%] 2.72 3.17 Area of loin intersection [cm2] 47.98 46.94 Mean back fat thickness from 5"'measures 20.51 20.46 [mm] Dressing percentage [%] 76. 11 76.89 Meat content in basic joints [kg] 19.88 19.98 Sum of SFA [in % of acids sum] 46.85 44.12 Sum of UFA [in % of acids sum] 53.15 55.88 SumofMUFA [in% of acids sum] 45.85 44.43 Sum of n-3 and n-6 PUFA [in % of acids 7.30 11.45 sum] n-6 PUFA/including CLA/6. 96/0. 25/9. 10/1.24/ n-3PUFA 0.34 2.35 n-6PUFA/n-3PUFA ratio 20.47 3.87 Vitamin E content E [mg/kg of fresh 0.8 2.5 tissue] Selenium (Se) content [mg/kg of fresh 0.22 0.31 tissue] SFA-saturated fatty acids UFA-unsaturated fatty acids PUFA-polyunsaturated fatty acids/ MUFA-monounsaturated fatty acids/ SUM OF FATTY ACIDS = SFA + UFA UFA = MUFA + PUFA The use of the feed additive in a diet of fatteners, presented in details in table 3, brought the following effects: under the influence of the feed additive the final body weight was elevated due to better daily gains and better feed conversion. Also the cold carcass weight was higher after the use of the feed additive according to the invention, ham weight and meat content in it were increased after the use of the feed additive, * the feed additive caused an increase of fat content in the meat, but the increase was small; at the same time back fat thickness was smaller, there was increased dressing percentage due to the use of the feed additive and increased meat content in the basic joints, under influence of the feed additive according to the invention polyunsaturated fatty acids, including CLA, content increased remarkably at the decreased content of saturated fatty acids SFA; n-6/n-3 PUFA ratio was definitively improved bringing a feature of the functional food to the meat due to enrichment of a diet with n-3 and n-6 fatty acids and supplementation with vitamin E and selenium.

Example V. Raising of bulls and beef production was performed on 20 bull calf of the Polish Black-and-White (ncb-nizinna czarno-biala) breed, and the animals after achieving 400 kg of body weight were chosen for the experiment; the experiment lasted 120 10 days. The animals were divided into two groups, 10 animals in each group. During the experiment the animals were fed with legume-grass silage given ad libitum and with concentrate at amount of 3.5 kg per animal per day. The feed ration was established basing on the cattle feeding requirements made by INRA; the animals were fed twice daily. When the animals achieved 520 kg of the body weight they were slaughtered, then there was performed postslaughter examination applying methods and techniques as in the Example IV.

Selected features of beef carcass and chemical composition of the musculus longissimus dorsi together with n-6PUFA/n-3 PUFA ratio and vitamin E and selenium (Se) content Table 4 Experiment results Specification the feed control additive Final body weight [kg] 508. 2 509.5 Mean daily gain [g] 955 971 Cold carcass weight [kg] 267.7 277.6 Feed conversion [in kg dry mass]/kg 7.47 7.06 daily gain Round mass [kg] /round girth cm 38. 3 37. 4/120. 5/ 121.4/ Meat content in a round [%] 80. 1 80.1 Total protein content [%] 21. 08 20.92 Crude fat content [%] 0.95 1.34 Area of loin intersection [em 21 88.1 90.5 Round profile [points] 4. 24 4.81 Dressing percentage [%] 56.. 85 59.12 Meat content in basic joints [kg] 79.94 83.4 Sum of SFA [in % of acids sum] 55.95 54.89 Sum of UFA [in % of acids sum] 44.05 45.11 Sum of MUFA [in % of acids sum] 32.54 32.92 Sum of n-3 and n-6 PUFA [in % of acids 11. 51 12.19 sum] n-6 PUFA/including CLA/9. 39/1. 82/9. 41/2.95/ n-3PUFA 2.12 2.78 n-6PUFA/n-3PUFA ratio 4.43 3. 38 Vitamin E content E [mg/kg of fresh 1.3 2.4 tissue] Selenium (Se) content [mg/kg of fresh 0.34 0,39 tissue] SFA-saturated fatty acids UFA-unsaturated fatty acids PUFA-polyunsaturated fatty acids/ MUFA-monounsaturated fatty acids/ SUM OF FATTY ACIDS = SFA + UFA UFA = MUFA + PUFA Data gathered in the table 4 show that the effects of the feed additive on qualitative and quantitative features of meat are as follows: similarly as in the fourth example, the final body weight of the animals was increased under influence of the feed additive use as a result of better daily gains and better feed conversion. Also the cold carcass weight was higher after the use of the feed additive according to the invention, . a round mass/round girth, too/was increased, and its profile was improved after the use of the feed additive without a decrease of the meat content in it, . under influence of the feed additive according to the invention polyunsaturated fatty acids, including CLA, content increased remarkably at the decreased content of saturated fatty acids SFA ; n-6/n-3 PUFA ratio was definitively improved bringing a feature of the functional food to the meat due to enrichment of a diet with n-3 and n-6 fatty acids and supplementation with vitamin E and selenium. the feed additive caused a slight increase of fat content in the meat, however there were not marbled meat phenomena, there was increased dressing percentage of the bulls due to the use of the feed additive and increased meat content in the basic joints.

In the table 5 there are presented a comparison of concentrates intended for fatteners feeding with or without the feed additive in relation to the example IV.

Table 5 Composition of concentrate for fatteners Ingredient of concentrate Control (without the feed The feed additive (%) additive) crushed barley meal 65.0 61.0 crushed wheat meal 17.0 10.8 soybean extracted meal 15.4 20.0 The feed additive-6. 0 Forage salt 0. 25 0. 25 L-lysine HCL 0.20 0.10 Forage chalk 1. 15 0. 85 Polfamix"PW-2ToLO In the table 6 there are presented a comparison of concentrates intended for bull feeding with or without the feed additive in relation to the example V.

Table 6 Composition of concentrate for bulls Ingredient of concentrate Control (without the feed The feed additive (%) additive) crushed barley meal 65.0 50. 0 crushed wheat meal 15.1 12.2 middling 8. 0 19. 9 soybean extracted meal 10.0 10.0 The feed additive 6. 0 mineral mixture 1.6 1.6 vitamin mixture 0.3 0.3 The meat of the animals fed with a feed with the feed additive.

Meat is composed of two basic kinds of tissues being a cell and elements of complicated structure complexes: the muscle tissue and connective tissue- proper, cartilaginous, bone and fatty tissue and the blood. The feed additive modifies meat lipids present mainly in form of intramuscular and intermuscular fat. As a result of the feed additive use in the animal feeding there is obtained a product-beef, pork, lamb, mutton or poultry meat, -which is a functional food characterised by: o lower than usually fat content; o decreased cholesterol level, o optimal level of highly valuable proteins, o triple higher than usually content of polyunsaturated fatty acids, mainly of n-3 group at advantageous n-6 PUFA/n-3 PUFA ratio; o higher and not found in nature content of the conjugated fatty acid- supplementation, o a high content of antioxidants: vitamin E and Se preventing fats from oxidation/becoming rancid/even during storage of the frozen meat (- 19°C), o application of vitamin E and selenium as natural in the mammals' organisms antioxidants, o application of vitamin E and selenium, showing synergism, as antioxidants, o antioxidants, especially vitamin E and selenium, prevent and retard oxidation processes/becoming rancid/of fatty acids present in the meat /these merits become more evident if during meat processing there are processes stimulating oxidation, for example cooking/, o a high selenium content-supplementation of human diet, o a high vitamin E content-supplementation of human diet, o in the obtained meat cholesterol oxidation will be significantly slower, which leads to PUC formation in it (products of cholesterol oxidation- oxysterols) both during thermal processing and during storage at +4°C o higher than usual vitamin E levels/at least 1.5-2 times more than in traditional pork or beef/in the meat advantageously influence on sensory features, for example taste and smell, o vitamin E increases significantly stability of meat colour/since fats oxidation are tightly correlated with oxidation of myoglobin-the muscle tissue pigment/, especially during freezing storage, o vitamin E preventing before oxidation of the substances present in the cell membranes of myocytes responsible for their permeability- phospholipids, limits losses caused by dripping from meat.

Sensory evaluation of the pork meat obtained after the use of the feed additive in the fatteners feeding is shown in the example IV and in the table 3.

Sensory and physico-chemical properties of pork meat obtained by the use of the feed additive in the pig fattening are shown in table 7.

Table 7 Experimental results Specification Control The feed additive Juiciness [points] 4.30 4.52 Tenderness [points] 4.55 4.66 Smell: - intensity [points] 4.68 4.69 - quality [points] 4.66 4. 72 Palability - intensity [points] 4.29 4.31 - quality [points] 4. 26 4.30 Dry mass [%] 27. 19 27. 23 Total protein [%] 22. 49 22.08 Crude fat [%] 2. 72 3.17 pH 5.35 5.38 Water absorbability [%] 23. 54 22.41 Brightness of colour [%] 22. 98 23.26 Thermal losses [%] 34.91 33.94 Sensory evaluation of the meat was performed after thermal processing, which was meat cooking up to achieving inside the sample temperature of 85°C, using the 5-points scale according to the methods described by Barylko-Piekelna (1975).

Effects of the use of the feed additive: 'under influence of the feed additive there was improved sensory properties of the meat, especially juiciness and tenderness palability and meat quality also was improved after the use of the feed additive, 'meat colour was improved, there was decreased water absorbability, thermal losses and meat pH at the same time, a slight increase of crude fat value was observed with a simultaneous increase in it of n-6 and n-3 polyunsaturated fatty acids at proper ratio.

Sensory evaluation of the beef meat obtained after the use of the feed additive in the bull feeding is shown in the example V and table 4.

Sensory and physico-chemical properties of beef meat obtained by the use of the feed additive in the beef fattening are shown in table 8.

Table 8 Experimental results Specification Control The feed additive Juiciness [points] 4.15 4.10 Tenderness [points] 4.02 4.11 Smell: - intensity [points] 4.71 4.82 - quality [points] 4.59 4.70 Palability - intensity [points] 3.84 4.22 - quality [points] 3.89 4.26 Dry mass [%] 24. 05 24. 07 Total protein [%] 21.08 20.92 Crude fat [%] 0. 95 1.34 pH 5.52 5.63 Water absorbability [%] 23.35 21.15 Brightness of colour [%] 13.36 13.39 Thermal losses [%] 38. 42 38.27 Sensory evaluation of the meat was performed after thermal processing, which was meat cooking up to achieving inside the sample temperature of 85°C, using the 5-points scale according to the methods described by Barylko-Piekelna (1975).

Effects of the use of the feed additive: 'the feed additive caused a slight increase of fat content in the meat, however there were not marbled meat phenomena, under influence of the feed additive there was improved sensory properties of the beef, especially juiciness and tenderness palability and meat quality also was improved after the use of the feed additive, 'there was a tendency to improvement of the meat colour, 'there was decreased water absorbability, thermal losses and beef pH at the same time, a slight increase of crude fat value was observed with a simultaneous increase in beef of n-6 and n-3 polyunsaturated fatty acids at proper ratio.

Influence of the used in the feed additive antioxidants-vitamin E and selenium-on an improvement of possibility of storing of frozen meat, meat content of TBA/TBA-malonic dialdehyde/factor. TBA is one of the secondary and the most typical product of the oxidation of the meat lipids. Determination of TBA level is the most sensitive and specific method of evaluation of rate and extent of oxidation of meat lipids (Pikul 1993).

In the table 9 there are gathered values of TBA factor in the stored frozen pork and beef meat for 60 and 90 days-in the samples of musculus longissimus dorsi Table 9 Value of TBA factor (mg/kg of tissue) Storage Pork meat Beef meat period The feed The feed days Control Control additive additive 60 2. 53 2. 49 0. 91 0. 62 90 2. 64 2. 59 1. 38 1. 26 In the result of the use of the feed additive containing antioxidants, especially vitamin E and selenium, there was significantly limited oxidation of the meat fat stored as frozen. As a consequence there is observed a tendency to lower TBA factor value in that meat, what shows the limitation and inhibition of oxidation of fatty acids including PUFA.

The obtained meat after animals feeding with the feed additive is ideal and specially developed food product, rated among the functional food, because it has advantageous influence on human health despite resulting from natural presence of nutrients.

Due to a high content of n-3 and n-6 polyunsaturated fatty acids and very advantageous ratio between them, and also due to a high content of antioxidants such as vitamin E and selenium, the obtained meat we can consider as a food decreasing risk of civilisation-related diseases, particularly: o foods reducing risk of circulatory diseases-CVD ; o foods reducing risk of cancers; o foods modulating the rate of aging; o foods for exposed on stress.

Summarising, the obtained meat, as a carrier of the most valuable nutrient - proteins, will be play a special role, because the fat was a main limit of meat consumption up today. In results of the use of the feed additive there was changed a carcass meat lipids composition characterised by the high content of n-3 and n-6 polyunsaturated fatty acids at proper mutual ratio, which so far has been only an unattainable goal in human dietetics. Due to presence in the obtained meat the substances of unique properties-conjugated linoleic acid co-operating with synergistic system of antioxidants : vitamin E and selenium-they prevent from peroxidation of polyunsaturated fatty acids and eliminate from the organism toxic free radicals. The radicals are a cause of many disorders. The unique composition of individual ingredients of the feed additive maintaining mutual correlation of biological functions allows to produce a meat having pro-health multiple effects on the human organism, limiting a risk of civilisation-related diseases- atheromatosis, hypertension, neoplasms, stress and retardation of aging. Therefore it can be stated that quality of the fats in the obtained meat is directly proportional to the consumer's health.