This study presents the results of a comprehensive comparative analysis of the fatty acid composition of six meat types (horse, beef, lamb, pork, maral, and camel meats). Gas chromatography was employed to establish the complete fatty acid profile and to calculate key nutritional quality indices, including the ω-6/ω-3 ratio, atherogenic index (AI), thrombogenic index (TI), and hypocholesterolemic/hypercholesterolemic ratio (HH). The results identified beef and horse meat as exhibiting the most favorable fatty acid profile and nutritional quality, characterized by the lowest AI and TI values. Maral meat was distinguished as a unique dietary source of omega-3 polyunsaturated fatty acids (PUFAs) among the meat types analyzed. Lamb showed the highest proportion of saturated fatty acids, whereas pork demonstrated a pronounced imbalance in the ω-6/ω-3 ratio. Meat from ruminant species (beef, lamb, maral, and camel) was found to consistently contain trans fatty acid isomers, specifically octadecenoic acid (C18:1 _trans-9 ) and linolelaidic acid (C18:2n-6t), which originate from ruminal biohydrogenation processes. The presence of these trans isomers represents a natural, species-specific characteristic of ruminant fat and clearly differentiates it from the fat of non-ruminant animals (pork). Overall, the findings emphasize the predominance of fatty acid quality over total fat content and provide a scientific basis for evidence-based selection of meat products in human nutrition.

The article presents a comparative assessment of the nutritional value of beef, mutton, and horse meat sold in the markets of two regions of Kazakhstan: the Western region (Atyrau Region) and Eastern Kazakhstan (the Rudny Altai area). Significant interregional differences were identified: meat from Western Kazakhstan is characterized by higher levels of protein, calcium, phosphorus, and iron, whereas meat from the Eastern region has higher levels of intramuscular fat, zinc, manganese, and vitamin E. The meat with the highest protein content is beef from Western Kazakhstan (24.21±0.21%). Lamb from Eastern Kazakhstan contains the highest amount of fat (4.91±0.09%). Among the meat types studied, beef demonstrated the highest energy value (132.1−133.4 kcal/100 g). In samples from the Western region, calcium content reaches 22.4±0.7 mg/100 g (horse meat), phosphorus 130.6±3.9 mg/100 g (beef), and iron 2.55±0.08 mg/100 g (beef). In the Eastern region, higher concentrations of zinc (up to 3.13±0.09 mg/100 g in horse meat) and manganese (up to 0.110±0.003 mg/100 g in beef and horse meat) were recorded. An elevated content of α-tocopherol was also observed in horse meat from Eastern Kazakhstan (0.765±0.023 mg/100 g), whereas lamb from Western Kazakhstan is characterized by high levels of vitamin B 3 (11.040±0.331   mg/100   g).   The   data   obtained   indicate   a significant influence of regional natural and geochemical conditions on the formation of the nutritional profile of meat products and support the inclusion of beef, lamb, and horse meat in the daily diet to meet the requirements for protein, macroand micronutrients, and vitamins. The results can be used in the development of region-specific recommendations for rational and functional nutrition, as well as in food quality and safety control systems.