## 3 Results and Discussion
\begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Component** & \begin{tabular}{c} **Group I** \\ **(up to 2 Years Old)** \\ \end{tabular} & \begin{tabular}{c} **Group II** \\ **(from 2 to 10 Years Old)** \\ \end{tabular} & \
\begin{tabular}{c} **Group III** \\ **(from 10 to 10 Years Old)** \\ \end{tabular} &
\begin{tabular}{c} **\(p\)** \\ **20 Years Old)** \\ \end{tabular} & \\ \hline Number (\(n\)) & 12 & 14 & 14 & \\ Age (Years) & 1.5\({}^{\text{ c}}\) \(\pm\) 0.5 & 7.5\({}^{\text{ b}}\)\(\pm\) 0.8 & 15.5\({}^{\text{ a}}\)\(\pm\) 0.6 & 0.001 \\ Warm carcass weight (kg) & 188.16 \(\pm\) 6.5 & 342.91 \(\pm\) 12.55 & 381.60 \(\pm\) 14.45 & 0.1 \\ Cold carcass weight (kg) & 186.28 \(\pm\) 6.0 & 339.49 \(\pm\) 11.67 & 377.79 \(\pm\) 13.76 & 0.11 \\ Dressing percentage, warm (\%) & 67.2\({}^{\text{ a}}\)\(\pm\) 3.8 & 64.7 \(\pm\) 4.2 & 63.6\({}^{\text{ b}}\)\(\pm\) 3.5 & 0.03 \\ carcass length (cm) & 122.3\({}^{\text{ b}}\)\(\pm\) 5.1 & 145.8\({}^{\text{ a}}\)\(\pm\) 5.7 & 148.1\({}^{\text{ a}}\)\(\pm\) 4.9 & 0.01 \\ carcass width (cm) & 65.3\({}^{\text{ b}}\)\(\pm\) 3.2 & 72.5\({}^{\text{ a}}\)\(\pm\) 3.2 & 73.7\({}^{\text{ a}}\)\(\pm\) 2.5 & 0.034 \\ Circumference of hind (cm) & 90.0\({}^{\text{ b}}\)\(\pm\) 5.1 & 102.3\({}^{\text{ a}}\)\(\pm\) 4.9 & 99.8\({}^{\text{ a}}\)\(\pm\) 4.6 & 0.039 \\ Hind length (cm) & 73.5\({}^{\text{ b}}\)\(\pm\) 4.4 & 76.8 \(\pm\) 3.9 & 78.8\({}^{\text{ a}}\)\(\pm\) 3.1 & 0.041 \\ Sirloin thickness (cm) & 4.2\({}^{\text{ b}}\)\(\pm\) 0.5 & 5.6\({}^{\text{ a}}\)\(\pm\) 0.4 & 5.7\({}^{\text{ a}}\)\(\pm\) 0.5 & 0.016 \\ Nape fat thickness (cm) & 4.3\({}^{\text{ b}}\)\(\pm\) 0.4 & 8.0\({}^{\text{ a}}\)\(\pm\) 0.8 & 8.9\({}^{\text{ a}}\)\(\pm\) 0.4 & 0.0018 \\ External fat deposition (points) & 1.1\({}^{\text{ b}}\)\(\pm\) 0.2 & 1.9\({}^{\text{ a}}\)\(\pm\) 0.3 & 2.2\({}^{\text{ a}}\)\(\pm\) 0.3 & 0.0029 \\ Cross-sectional area of the & 92.3\({}^{\text{ c}}\)\(\pm\) 7.5 & 115.1\({}^{\text{ a}}\)\(\pm\) 6.6 & 109.0\({}^{\text{ b}}\)\(\pm\) 6.4 & 0.025 \\ \hline \hline \end{tabular} a, b, c: Means with different superscript letters in the same row differed significantly at \(p<0.05\); means with missing letters or having the same superscript letters in the same row did not significantly differ at \(p\leq 0.05\).  
\end{table} 
Table 2: Slaughter value of horses depended on age. was found in foals, at 4.1%. This distribution of results can be explained by the fact that the progressive development of each of the body's tissues with age is not uniform, but follows a certain regularity. This progression is expressed in the developmental sequence of individual tissues: nerve tissue develops first, followed by bone, then muscle, and finally fat. Hence, the proportions of the animal's body and the tissue components within it change with age. As the weight of a horse increases, especially after it reaches the age of 2-3 years, the adipose tissue grows more intensively, not only on the surface of the carcass but also in other parts of the body. In the case of horses aged 6-30 months, [PERSON] et al. [34] showed the total fat content to be at the level of 9.4% to 14.2%, which, compared with the results of our research, indicates much greater fatness of the horse half carcass. A higher fat content in the half carcasses of foals aged 6-18 months, ranging from 12.84% to 19.98%, was also demonstrated by [PERSON] et al. [11]. [PERSON] et al. [59] showed a fat content of 16.43% in foals aged approximately 8 months. Additionally, in the study by [PERSON] and [PERSON] [36] involving foals (6-15 months) and adult horses, a higher fat content in the half carcasses was demonstrated at levels of approximately 9.6% and 13.4%, respectively. The color of adipose tissue in the postmortem evaluation also plays an important role from both a technological and consumption perspective [5].