The results reported that both studied effects had a significant (p< 0.05) impact on meat quality; however, it was the breed to strongly influence the majority of the parameters evaluated. In particular, BU foals reported the highest amounts of intramuscular fat, positively affecting the meat ...
Longissimus muscle samples were cut into steaks (2 cm thickness), and every steak was used to analyze color, fatty acid profile [36,37], lipid oxidation [38], and shear force [39]. The samples were not aged for longer than 2 d (the time that it took to perform the analysis in Mexi...