Maize Horse FeedCorn Horse feed
Tradtionally it has been a favorite food component because of its ease of use, low costs and high caloric value (about 1. 76 Mclals per pound). Steamed maize was often blended with oat and barsley and then covered with treacle to produce a feed called COB, which some farmers still feed. State-of-the-art corns are extruded and sometimes milled so that they can be blended with other components to make beans.
Today, however, maize is a rare component of horse feed for a number of different reason, including the fact that a large amount of maize is branched off from animal feed and used for producing it. On the other hand, horse feed today has a lower overall strength content than its forerunners.
The reason for this is that research has elucidated the adverse effects of overweight horse feed, especially those used in those sports where a high strength dieting is not necessary. Higher strength dashes lead to an increased level of glycemia and consequently to an increased level of isulin. It can have adverse effects on the horse's overall condition with low carbohydrate nutrition and other requirements, such as PSSM (polysaccharide memory myopathy).
The use of high strength feed may also lead to an increased risk of development of horse resistant to hormones and metabolism later in lifes. A further problem in starches is that if it is not consumed and adsorbed before it leaves the small bowel (before digestion), it reaches the hind gut, where it could interfere with bacterial fertilisation.
It has a detrimental effect on feed conversion and can raise the horse prone to colics, acidiosis and laminitis. This concern applies to all starches that have been conventionally given to the horse. Since maize contains more starches (approx. 65%) than oat (approx. 40%), bars (approx. 55%) and wheels (approx. 60%), however, it is no longer as common on the list of feed ingredients as it used to be.
Moreover, cornflour in its original state in the horse's small intestines is not particularly easily palatable - that's probably what your boyfriend was getting at. Whereas the overall indigestibility of cereals is almost 100% regardless of how they are processed, precalculatory indigestibility is most important. Only about 30% of the grain flour is ingested in the small gut when whole or chopped grain maize is used.
Milling before feed can raise this value to 60 to 80%, but is still lower than the 97 to 99% of milled oats starches that are absorbed before digestion. During the mechanical treatment of maize, the macrostructure of the grains of starches is broken down and in some cases the texture of the grains of starches is destroyed.
The speed of digestion also influences digestion, as smaller particulates move more quickly than bigger ones. As it passes through, there is less digestion enzyme to work on food particulate and less digestible. There must therefore be a good equilibrium between the improvement of digestibility of starch by milling cereals and the reduction of possible indigestibility by increased transiting throughput.
Vapour peeling and coextrusion can improve the biodigestibility of maize. Warming in these manufacturing operations will destroy both the cereal' macro- and starches' structures. This process involves the use of carbon ated compounds. The resulting excess carbon dioxide disturbs the crystalline structures of the starches, which leads to a gelatinisation of the starches. Gelatinised starches are more dissoluble, and their vulnerability to enzymatic attacks is also enhanced, making them more easily digested.
Advantage of the bigger grain sizes associated with vapour flocculated and extrusion maize is that it does not raise the flow velocity, as is the case with milling. A final note: In addition to feed preparation, flour sizes also affect the length of stay, as large portions of food are drained from the digestive tract and particulates move through the small bowel faster than smaller portions.
Therefore, the high strength foods should be distributed in many small dishes throughout the days and not as rare large dishes. A little research proposes that starches from milled maize to no more than 3. 5 to 4 grams of strength per kilogramme of bw-so, 1,750 to 2,000 grams per horse (about 3. 85 to 4. 4 pounds) should be kept 500 kilograms (1,100 pounds) per individual meal. ÿ Some research has shown that a horse should be kept from milled maize to no more than 3. 5 to 4 grams of strength per kilogram-so, 1,750 to 2,000 grams for a horse 500 kilograms (1,100 pounds) per individual dish.
National Research Council recommendations to maintain strength from any sources at no more than 0.2 to 0.4% daily BMWW; this corresponds to 1,000 to 2,000 g (about 2.2 to 4.4 pounds) per food for a horse weighing 500 kg. When using commercially available food, you should be able to obtain the starches in a feed from the producer so that you can choose the right flour sizes for your horse.
Maize is less digestible in its natural state than other cereals. The use of the product in combination with heating and cooking and/or milling can significantly increase stomach uptake. Most feed producers therefore use these technologies to increase the biodigestibility of maize in their diet. You can also help increase your horse's strength density through a thorough feed program that allows for several small snacks during the course of the days to keep the strength level at or below the recommended level.
As a result, maize can be a precious calorie resource for hard work requiring readily available carbohydrate in their diet.