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The aim of this study was to evaluate the influence of gender on the proportional representation of different types of muscle fibres and their selected characteristics. The experiment was carried out with the use of 72 crossbred pigs of final TOPIGS hybrid combination with balanced gender ratio (24 boars/24 gilts/24 barrows) at an average live weight of 22.5 kg. The average slaughter weight of the animals was 108.7 kg. In order to determine the quantitative (number) and qualitative (area, diameter, length) characteristics of the muscle fibre, samples were obtained from the loin carcass part, specifically the muscle musculus longissimus lumborum et thoracis (MLLT). These samples were used for the manufacture and evaluation of permanent histological slides. There were negative correlations found between the number of muscle fibres and their size. Gilts had the highest number of muscle fibres (208.55) per measured surface (1 mm2) and simultaneously the smallest diameter (66.31 m) of muscle fibres in comparison with boars and barrows. Statistically significant (P

The aim of this work was the evaluation of fatty acids contents in meat and selected offal in lambs fed a diet containing silage of whole plants of genetically modified maize (Bt) MON 810 line. The material consisted of 14 Polish Merino lambs of mean start body weight 24 kg. There were two feeding groups selected of 7 lambs each. In the control group (K) the lambs were fed isogenic maize silage, which in the second group (GMO) was substituted with the modified maize silage (Bt) MON 810 line. After 70 days of feeding (feed portions were standardised according to the DLG system) the lambs were slaughtered and dissected. The results were evaluated statistically and the significance of differences was calculated with the two factor variation analysis (nutrition, tissue). Feeding genetically modified maize silage did not change, in a statistically significant way, the contents of any main fatty acids in the pool of all acids nor the contents of the totals and their proportions, while the factor causing clear differences was the tissue. Differences for the majority of the results were statistically significant. Statistically significant interactions noted (nutrition x tissue) are probably due to different values of these traits in the analysed tissues.