Lipid Composition, Fatty Acid Profile, and Dietary Value of Horse Meat: Perspectives for Functional Nutrition and Human Health

Abstract

Horse meat is widely recognized as a valuable dietary product with unique nutritional and therapeutic properties. This article examines the lipid composition, fatty acid profile, and cholesterol content of horse meat in comparison with beef, lamb, and venison. The high proportion of polyunsaturated fatty acids (PUFAs), particularly linoleic and linolenic acids, and the low cholesterol level in horse fat make it an important component of dietary and functional nutrition. Research indicates that horse meat consumption may contribute to the prevention and treatment of obesity, diabetes, atherosclerosis, fatty liver disease, and other metabolic disorders. The findings suggest that horse meat should be further promoted as a functional food with significant health benefits