The effect of supplementation with thermally processed rape seeds on the improvement of flavor and taste values of lamb meat was investigated in the present study. The study was conducted on rams of Polish Merino breed. The lambs from the control group received the CJ mixture and meadow hay and the lambs from the experimental group additionally 200 g/head/day of thermally processed rape seeds (heated for 30 minutes at the temperature of 120^oC). After 90 days, all the animals were slaughtered and the samples of musculus longissimus dorsi were collected. Fatty acid profile was determined in intramuscular fat and sensory assessment of meat was also performed. It was found that the addition of thermally processed rape seeds resulted in a decrease in the content of saturated fatty acid (mainly stearic one C18:0) and an increase in the content of unsaturated fatty acids (mainly oleic acid C18:1) in intramuscular fat. The changes in the profile of fatty acids in intramuscular fat resulted in an improvement of flavor and taste values of lamb meat.

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