The work analyzes the quality of sausage with mutton. The proportion of individual commodities was as follows 40% sheep thigh, 40% pork shoulder, and belly 20%. The protein content in pork shoulder was 20.11 g.100g-1 in sheep thigh 23.65 g.100g-1 and sausage 19.89 g.100g-1. Of the monitored amino acids, the highest content was in lysine, in the sausage was 1.9 g.100g-1 and of the raw materials in the belly 2.1 g.100g-1. We also found a higher proportion of leucine 1.7 g.100g-1 in both sausage and sheep thighs. The arginine content in the sausage was also high 1.39 g.100g-1. We found a high content of palmitic acid in the pork shoulder of 24.38 g.100g-1 FAME. The content of palmitic acid in sheep meat was 24.32 g.100g-1 FAME and in sausage 24.16 g.100g-1 FAME. The content of stearic acid in the pork shoulder was 10.89g.100g-1 FAME, in the sheep thigh 10.64g.100g-1 FAME, in the belly 11.07 g.100g-1 FAME, and the sausage 10.92 g.100g-1 FAME. The MDA content in sheep meat was 0.185 mg.kg-1, in pork shoulder 0.141 mg.kg-1, in pork belly 0.22 mg.kg-1 and in sausage on the day of production 0.45 mg.kg-1. On the 30th day, the MDA content was in the sausage 0.78 mg.kg-1. The high MDA content of the sausage was probably most influenced by the technological process, as all raw materials, because there was a lower MDA content.

Bee bread is exceptional product of the beehive by its composition and a unique production by honeybees. Since the legislation prohibits the use of growth stimulants in animal husbandry, there is a growing interest in improving the yield of meat and eggs, and its quality parameters after applying various natural products. The impacts of bee bread supplementation on laying performance, eggshell chemical composition, serum biochemical parameters of Japanese quails were studied. Antioxidant activity, polyphenols, flavonoids, phenolic acids from bee bread, feeding mixture and combination was determined. A total of 45 female quails were involved in the experiment. The quails were divided into three groups as follows: group with 0.2% addition of bee bread into feeding mixture (E1, n = 15), group with 0.6% addition of bee bread into feeding mixture (E2, n = 15), and the control without additives (C, n = 15). The groups were kept under the standard conditions. After 180 days the animals were slaughtered, blood samples were collected. Addition of 0.6% bee bread in group E2 significantly decreased TAG level compared to group E1, without affecting laying performance. We noticed significant increase in Cd, Pb levels in eggshell in group E1 compared to control group. On the other side, 0.6% addition of bee bread caused significant reduction in Pb, Cd levels in eggshell compared to group with 0.2% addition of bee bread. The incorporation of bee bread into feeding mixture added improved antioxidant activity along with polyphenols and flavonoids. The results indicate that the effect of bee bread was dose dependent. The effective dosage estimation of additives used in feed for Japanese quails plays important role.