Horses’ Response to a Novel Diet: Different Herbs Added to Dry, Wet or Wet-Sweetened Oats

SIMPLE SUMMARY: The commercial horse feed industry uses palatants to mask undesirable tastes of feed and enhance consumption. However, an unknown smell or taste may also hinder feed intake, due to, among other aspects, novelty. The acceptability of herbs by horses has not been studied. We analysed whether five herbs (field mint, common yarrow, common chamomile, common sage and common nettle) added alternately to oats and presented within a dry, wet or wet-sweetened diet influence horses’ willingness to consume. Twenty horses were given different diet combinations of a feed presentation and a herb consecutively, once daily. Seven parameters showing the willingness to consume were measured: times of olfaction and consumption, times and numbers of intervals in consumption and drinking water, and mass of leftovers. The results show that the herbs in the amount offered did not influence the time of intake and only the dry oats with common sage added were smelled longer before consuming. However, wetting or wetting and sweetening the feed increased the willingness to eat. In conclusion, herbs in small amounts do not affect the feed intake, whereas wetting and sweetening the diet is of great importance and should be regarded when preparing horse diets. ABSTRACT: The commercial horse feed industry uses palatants to mask undesirable tastes of feeds and enhance product acceptance. However, an unknown odour or taste may also hinder feed intake, due to, inter alia, novelty. The objective of the study was to assess the horses’ response to novel diet: five different herbs added alternately to dry, wet or wet-sweetened oats. Twenty adult horses were given different diet combinations of a feed presentation and a herb: field mint, common yarrow, common chamomile, common sage and common nettle, consecutively, once daily. The response to novelty was assessed regarding traits showing the willingness to consume: times of olfaction and consumption, times and numbers of intervals in consumption and drinking water, and the mass of leftovers. The results show that properties of the herbs studied did not hinder the consumption and only the odour of the dry common sage delayed the intake. Wetting or wetting and sweetening the diet accelerated the intake. In conclusion, herbs in small amounts do not significantly affect the willingness to consume feed. Although wet and wet-sweetened diet presentations may be novel to horses, they increase the feed palatability and can be suggested for use when preparing horse diets.