Wever, a significant (p 0.01) distinction was obtained only in comparison with mares. Meat

Wever, a significant (p 0.01) distinction was obtained only in comparison with mares. Meat lightness (L) and yellowness (b) of stallions had been reduce (p 0.05) compared with geldings. The hue angle (h) of stallion meat was reduce (p 0.05 and p 0.01, respectively) than that of mares and geldings. Sarries and Beriain [44] identified that sixteen-month-old females had lighter muscle tissues than males and explained that the darker meat of males could be as a result of their higher physical activity. Other authors [45] did not find any significant differences among female and male foals at fifteen months of age, except for the cooking loss, exactly where the males presented higher values. Although insignificant, greater cooking loss values were also demonstrated by the stallions inside the present study. The m. CX-5461 DNA/RNA Synthesis pectoralis profundus of the stallions just before aging was characterized by the lowest (p 0.01) toughness together with the Warner ratzler test, nevertheless, a significant distinction was identified only amongst stallions and mares (Table four).Table four. Effects of horse gender, age, and carcass weight on Warner ratzler shear force parameters in cooked pectoralis profundus muscle, ahead of and soon after aging. Variables Shear of force, N Toughness, N Shear of force right after aging, N Toughness soon after aging, N Gender Mares n = 10 4.96 0.68 976.69 c 93.12 4.34 0.56 281.35 25.53 Stallions n = eight three.38 1.03 433.74 d 140.40 five.57 1.07 330.19 48.69 Geldings n = eight 6.01 1.26 963.37 172.90 6.24 0.93 363.66 42.32 Gender 0.357 0.009 0.151 0.196 p-Value Weight 0.555 0.883 0.912 0.265 Age 0.849 0.632 0.754 0.The differences involving the implies of genders within the rows with different superscripts differ at c, d: p 0.01.Animals 2021, 11,7 ofMost authors [136,22,45] declared no impact by horse foal sex and age on WBSF, DFHBI medchemexpress whereas shear force was reduced in donkeys slaughtered at eight months of age compared to older animals [42]. Litwinczuk et al. [46] identified an impact on the muscle of 10-year-old horses on horse meat parameters, such as Warner ratzler shear force (WBSF). On the other hand, m. pectoralis profundus has not been evaluated by any authors. WBSF decreased throughout aging and this is in agreement with authors [47,48] who showed decrease WBSF values in distinct muscle tissues right after aging. Neither the gender nor the age of horses showed any impact on the parameters on the texture profile evaluation (TPA) and this can be in agreement with the findings for foal meat; having said that, the weight in the carcass appeared to influence (p 0.05) the springiness and cohesiveness in fresh meat and in meat following aging, respectively (Table 5). There is an opinion that TPA assessment could predict sensory hardness of raw meat much better than WBSF examination, but for cooked meat the WBSF strategy is improved [49]. In the present study, both WBSF and TPA tests were applied on cooked meat and it appears that the WBSF test was much better at showing the impact of aging on horse meat tenderness.Table 5. Effects of horse gender, age and carcass weight on parameters of texture profile analysis in cooked m. pectoralis profundus muscle prior to and following aging. Variables Ahead of aging Cohesiveness Gumminess Hardness, N Springiness, N Chewiness, N After aging Cohesiveness Gumminess, N Hardness, N Springiness, N Chewiness, N Gender Mares n = 10 2.67 0.11 19.94 2.62 52.20 five.83 0.85 0.01 17.14 two.30 two.70 0.11 27.43 2.77 71.75 five.90 0.85 0.01 23.19 two.33 Stallions n = eight 2.45 0.17 18.19 3.94 43.93 eight.79 0.85 0.01 15.43 3.47 two.91 0.20 23.52 five.28 69.04 11.24 0.85 0.01 20.04 4.45 Geldings n = eight two.17 0.21 28.93 4.