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The authors examined lipids of horse and camel meat and those obtained from the camel's hump. It was shown that the content of total lipids in camel meat ranges from 10.4 to 16.3 g/100 g product, that in horse meat from 5.9 to 16.5 g/100 g product. No differences are recorded in the fractional composition of lipids contained by both types of meat. The main part of lipids is constituted by triglycerides (91-92%). Horse meat lipids are marked by a high content of polyunsaturated fatty acids (15.8-18.4%) and by a high degree of unsaturation (72.8-78.4). Camel meat lipids, particularly those obtained from the camel's hump are characterized by a considerable content of saturated fatty acids (44% in camel meat and 60.2% in the hump). Hump lipids are poor in polyunsaturated fatty acids (1.1%). The losses of meat lipids on culinary treatment are within 24-44%.

Physicochemical properties of fat and fatty-acid composition of mare's milk and shubath (sour milk product obtained from camel's milk) depend on the season. During summer these products show a higher content of fat and increased level of polyunsaturated fatty acids, particularly in mare's milk lipids. It has been shown that in mare's milk lipids 90% is due to acids with a carbon chain of C14-18, while shubath lipids contain almost 96% of such acids.