Fatty Acid Composition of Horse Meat Lipids

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The fatty acid composition of free and bound lipid extracted from longissimus dorsi, triceps branchii and semimenbranaceus muscles of horse was determined by gas-liquid chromatography. Free lipid fraction was almost composed of neutral fat with a trace of phospholipids, and bound lipid fraction was almost composed of phospholipids with small amounts of free fatty acid and free cholesterol. Triceps branchii had a tendency of higher content of total and free lipids as compared to the longissimus dorsi and semimenbranaceus. In general, the C18: 2 and C20: 4 acid contents were higher, and C16: 0, C16: 1 and C18: 1 acid contents were lower in bound lipid fractions than in free lipid fractions. Free lipid fraction contained significantly more C18: 0 and C20: 4 acid, and less C14: 0 and C16: 1 acid in the longissimus dorsi than in the triceps branchii and semimenbranaceus, and triceps branchii contained higher percentage of C16: 0 and lower percentage of C18: 0, C18: 2 and C20 unsaturated acid than the other two muscles. In the bound lipid fraction, longissimus dorsi contained significantly less C16: 1 acid and more C20: 4 acid than the triceps branchii and semimenbranaceus. These results indicated that longissimus dorsi had the most unsaturation of lipid among three muscles studied.
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