Transcriptomic and Meat Quality Differences in Longissimus Dorsi Muscle of Surgically Castrated Three-Year-Old Kazakh Horses
Zexu Li, Wanlu Ren, Ran Wang, Luling Li, Shikun Ma, Yi Su, Dehaxi Shan, Qiuping Huang, Jianwen Wang · 2026
Read Transcriptomic and Meat Quality Differences in Longissimus Dorsi Muscle of Surgically Castrated Three-Year-Old Kazakh Horses by Zexu Li, Wanlu Ren, Ran Wang, Luling Li, Shikun Ma, Yi Su, Dehaxi Shan, Qiuping Huang, Jianwen Wang (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/PMC13296105.txt.
Description
Zexu Li and colleagues compare, in 2026, back muscle from stallions and castrated Kazakh horses to see how castration changes meat. Samples from three-year-old animals were checked for eating quality, fibre structure and gene activity.
Colour and acidity stayed the same, but meat from castrated horses lost less water in cooking, needed less force to cut and had smaller fibres. Gene reading found 848 genes differing between groups, centred on the cell scaffolding system, with eleven core genes flagged. The authors say the results explain the tenderness gain and can guide breeding for better horse meat.
Catalog record
| CREATOR | Zexu Li, Wanlu Ren, Ran Wang, Luling Li, Shikun Ma, Yi Su, Dehaxi Shan, Qiuping Huang, Jianwen Wang |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 33269 |
| LICENSE | https://creativecommons.org/licenses/by/4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |