This study includes investigation of the influence of oilseed groats on the thermal treatment yield of the final product – “mici” from sheep and poultry meat (70:30). 7% groats of walnut, pumpkin and sesame seeds and 2% wheat fibers were used. There has been determined water content, fat, protein, water retaining capacity and fat retaining capacity, emulsifying capacity of oilseed groats, thermal treatment efficients on the final product. Sensorial characteristics of the groats were studied. As the result it was established that the addition of groats in the “mici“ of sheep and poultry meat reduces the mass loss after heat treatment.