A proteomic approach to identify biomarkers of foal meat quality: A focus on tenderness, color and intramuscular fat traits

•Genotype and finishing diet have an impact on post-mortem muscle proteome.•Metabolic and myofibrillar proteins play relevant role in foal tenderness.•Proteins from energy metabolism and oxidative stress pathways explain the variability in foal color.•Identification of intramuscular fat biomarkers linked to foal meat.