Veterinary Journal of Republic of Srpska (Banja Luka), Vol. XXI, No.1-2, 121-132, 2021 121 +UNRYLü-Porobija ɟt al.: BLRDFWLYH DFLGV RI VKHHSCV PLON IURP WKH DUHD RI /LYQR DQG 7UDYQLN 9ODãLü DOI 10.7251/VETJEN2101121H UDK 637.12:546.733(497.6) Original Scientific Paper BIOACTIVE ACIDS OF SHEEP`S MILK FROM THE AREA OF LIVNO AND 75$91,. 9/$â,û) Amina +5.29,û-POROBIJA*, Lejla 9(/,û, Almira 62)7,û, Pamela %(-',û, Ermin â$/-,û, Atifa $-$129,û, Amel û878. University of Sarajevo, Faculty of Veterinary Medicine Sarajevo, Bosnia and Herzegovina *Corresponding author: $PLQD +UNRYLü-Porobija, amina.hrkovic@vfs.unsa.ba Summary There is no doubt that milk and dairy products have a high nutritional value. However, their current consumption is increasingly dependent on their dietary and health properties. It is noticeable that in recent years, increasing popularity is given to those dairy products that have a positive effect on the human body. The aim of this study was to determine the fatty acid composition of sheep's milk from the area of LivnR DQG 7UDYQLN 9ODãLü ZLWK special reference to the content of bioactive fatty acids that have a positive effect on human health. The fatty acid composition of the tested milk samples was specific due to the content of fatty acids which have been proven to have an extremely beneficial effect on human health. Concentrations of most bioactive fatty acids varied between areas, and the differences were statistically significant for arachidonic, eicosapentaenoic, docosahexaenoic, and rumenic. Milk samples from the tested areas had an almost ideal ratio of n-6/n-3 fatty acids, which makes them very favorable foods from a health point of view. Keywords: bioactivity, sheep milk, Livno, Travnik INTRODUCTION In recent years, an important sector of the food industry has been promoting the health benefits of food. The use of food for health benefits, and not only for the purpose of nutrition, has opened a completely new field in the production and processing of milk +UNRYLü-Porobija et al., 2020). Consumption of food, through its biologically active ingredients, is an important factor in neutralizing the effects of harmful substances in the human body. The term bioactive component refers to certain food ingredients, whether they are naturally present or formed during food processing, and have a physiological and ELRFKHPLFDO IXQFWLRQ LQ WKH KXPDQ ERG\ /LVDN -DNRSRYLü HW DO  %LRDFWLYH substances are mostly found in plants, and some of them, such as probiotics, conjugated linoleic acid (CLA), n-3 fatty acids and bioactive peptides are found in animal products (milk and milk products). The content of bioactive components in milk can be increased through a traditional feeding system. The opinion of some nutritionists is that fats