Table 2. Fatty acid profile in thigh muscle of the horse meat.

	Content (g/100 g)
Capric acid (C10:0)	0.007
Lauric acid (C12:0)	0.133
Myristic acid (C14:0)	0.560
Myristoleic acid (C14:1)	0.053
Pentadecanoic acid (C15:0)	0.032
Palmitic acid (C16:0)	2.720
Palmitoleic acid (C16:1)	0.964
Heptadecanoic acid (C17:0)	0.030
Stearic acid (C18:0)	0.312
Oleic acid (C18:1n9c)	3.140
Elaidic acid (C18:1n9t)	0.016
Linoleic acid (C18:2n6c)	1.500
Linolelaidic acid (C18:2n6t)	0.005
Linolenic acid (C18:3n3)	0.280
Arachidic acid (C20:0)	0.005
cis-11-Eicosenoic acid (C20:1)	0.044
cis-11,14-Eicosadienoic acid (C20:2)	0.032
cis-11,14,17-Eicosatrienoic acid (C20:3n3)	0.010
cis-8,11,14-Eicosatrienoic acid (C20:3n6)	0.011
Arachidonic acid (C20:4n6)	0.047