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Bulletin of the Kyrgyz National Agrarian University

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Technological properties of Yakut horse fat

M Maria Pak V Valentina Vasilyeva R Revory Ivanov B Bolatkhan Makhatov S Sailkhan Rakhmanov
Received 25.09.2025
Revised 06.02.2026
Published 10.03.2026

Abstract

The relevance of this study is due to the need for scientific justification of the technological potential of Yakut horse fat as a unique source of meat for children, formed in the conditions of extremely low temperatures of the Far North and possessing distinctive physicochemical properties. The aim of the work was to comprehensively assess the physicochemical and technological characteristics of Yakut horse fat in terms of its potential use in the food industry and in the development of certain food products. During the research, gas-liquid chromatography methods were used to analyse the fatty acid composition, standard physical and chemical methods were used to determine the melting point, iodine and acid numbers, and instrumental methods were used to assess the consistency and plasticity of the fat. As a result, it was established that the fat of the Yakut horse contains the necessary proportion of unsaturated fatty acids, with the content of oleic acid being 42.3-45.7% and linoleic acid being 9.8-11.6%, which allows for the calculation of indicators for the growth of other horse breeds. The melting point of the samples was mainly 28.5-31.2 °C, which indicates high plasticity and good digestibility of the product. The iodine value was 78-86 g I₂/100 g of fat, and the acid value was 1.2-1.6 mg KOH/g, which indicates the high quality and stability of the fat during storage. It has been established that the combination of these indicators provides the fat with pronounced emulsifying properties and technological stability during processing. The practical value of the work lies in the possibility of using the results by meat processing and confectionery enterprises in the northern regions when developing technologies for processing horse fat and obtaining effective food products with increased biological value

Keywords

horse meat; foal meat; adipose tissue; secondary raw materials from slaughter products; polyunsaturated fatty acids
Suggested citation
Pak, M., Vasilyeva, V., Ivanov, R., Makhatov, B., & Rakhmanov, S. (2026). Technological properties of Yakut horse fat. Bulletin of the Kyrgyz National Agrarian University, 24(1), 77-87. https://doi.org/10.63621/bknau./1.2026.77

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