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The review is devoted to the study of brown adipose tissue in adults in the light of renewed scientific interest and the growing body of evidence that renewal and activation of this tissue can cause energy expenditure and play a significant role in the treatment of metabolic diseases in the future. Обзор посвящен изучению бурой жировой ткани у взрослых людей в свете обновленного научного интереса и растущего объема доказательств, что обновление и активация этой ткани может вызвать энергетический расход и в будущем играть значительную роль в лечении метаболических заболеваний. №1(65) (2019)

Based on above mentioned the authors set a goal to determine the bioavailabil-ity of meat in relation to its chemical composition depending on mono- and mixed infections in cattle. Studies are conducted on 20 animals that according to results of coprological research and helminthological autopsy by K.I. Skryabin method are divided into 4 test groups (5 heads in group). Animals in first group were infected with Fasciola sp., second group – Dicrocoelium sp., third group – association of Fasciola sp. and Dicrocoelium sp., fourth group – control group (intact group). Based on research results the authors came to conclusion that in case of trematodo-sis the changes of chemical composition and chemical physical properties of meat especially of beef registered by trematodosis may result in degeneration of quality and nutritional value of the most valuable food stuff. It is especially pointed out that the dry-substance content is reducing due to presence of mineral components. Moreover the protein fat ratio in helminthosis is less than the value of control group. This is especially expressed in dicrocoeliosis mono infection that may be caused by intoxication of animal and disturbance of proteins and fats metabolism. Infection with trematodes affect the chemical composition and reflect the nutrition-al value of meat that has been proven by reducing (Р < 0,001) of food energy by 52,49–66,47 kJ as well as by accumulating of products of decomposition of organic compounds verified by рН value and coefficient of acidity – oxidation of meat.