Rapeseed vegetable oil was initially zeoformed in the temperature range of 200°Cto 300°C and at a pressure of 1.7 MPa using catalyst containing ZSM-5, and the obtained zeoformates were subsequently converted into hydrocarbons (HVO: hydrorefined vegetable oil) through the process of hydroconversion. The resulting hydroraffinates (HVO fuel biocomponents) contained: n-paraffins, iso-paraffins and up to 15 % of aromatic compounds. It has been established that hydroraffinates containing aromatic compounds have good lowtemperature properties (cold filter plugging point (CFPP) of approximately -12°C) and a density of 825 kg/m 3 . The hydroraffinate obtained over the catalyst at the highest applied temperature (300°C) was characterised by a decreased initial boiling point of distillation (IBP) of 174°C (the IBP for the non-zeoformed oil hydroraffinate was 284°C) and an increased distillation final boiling point (the FBP) of approximately 379°C, which was higher than that of the nonhydroraffinate (337°C). Investigation of the obtained hydroraffinate properties led to the conclusion that the preliminary zeoforming process may cause the coupling (oligomerisation) of fatty acid chains and the creation of aromatic structures containing aliphatic functional groups.

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The objective of this study was to determine the effect of the concentration of C18:3 n-3 and the total concentration of polyunsaturated fatty acids (PUFA) and n-3 PUFA in the diet on the performance of pigs, carcass characteristics, and fatty acid profile of intramuscular fat of Musculus longissimus dorsi (MLD) and subcutaneous tissue (ST) fat. Twenty-four crossbred pigs ♂Duroc x ♀(Polish Large White x Danish Landrace) were divided into 3 groups (A, B, and C) and from 60 to 105 kg body weight (BW) were fed isoenergetic (average 13.5 ME MJ . kg -1 ) and isolysinic (average 7.4 g . kg -1 standardized ileal digestible lysine) diets in which 10% of the metabolizable energy had been replaced by fat mixtures totaling 3.5% per kg diet. Diet A contained 1% rapeseed oil, 2% fish oil, and 0.5% lard; diet B contained 2.5% rapeseed oil and 1% linseed oil; and diet C contained 2.5% linseed oil and 1% fish oil. The diets had similar amounts of C18:2 n-6, but differed in the amounts of C18:3 n-3 (ALA), 20:5 n-3 (EPA), and 22:6 n-3 (DHA).Fat mixtures in the diet did not influence growth, carcass performance, lipid or fatty acid concentrations in the tissues of the pigs, but changed their PUFA concentration. ST fat compared with MLD fat had a higher (P<0.01) ratio of both PUFA/SFA (0.61 and 0.38 vs 0.74 and 0.32 vs 0.77 and 0.41, respectively, in groups A, B, and C) and PUFA n-6/n-3 PUFA (9.0 and 4.45 vs 6.18 and 3.82 vs 3.99 and 3.51, respectively, in groups A, B and C). Meat and fat from pigs of group C had PUFA/SFA and PUFA n-6/n-3 PUFA values consistent with WHO recommendations. Thus, it can be concluded that supplementation of the diet for pigs with a mixture of linseed oil and fish oil makes it possible to obtain good quality pork with health-promoting properties.

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