The purpose of this B. Sc. Thesis was to review the literature and describe the importance of fat in the equine diet. Sometimes fat was added to horses for better hair and hooves. In recent years other additions have been explored. Fat increases the energy content of feed, reducing the need for other energy sources. Glycogen stores have also been shown to be depleted more slowly while regulating insulin levels. Of course, changes in the diet need to be don gradually. The amount of supplementations depends on the intensity of the training. If the workouts are reduced or suspended, less fat is added to the meal or is completely eliminated. There are many feed mixes on the market that contain large amounts of added fat, but adding fat manually has some advantages. The inclusion of fats in diet improves the taste of the diet and absorption of vitamins A and D, supplies the body with essential fatty acids, which improves the quality and shine of the coat, as well as binds dust and fine feed particles. The disadvantage of fats and oils is the short shelf life, so they must be stored in a cool place and tightly closed for reduced oxidation. Oxidized fat is not added to horses since it can cause digestive and metabolic disorders.
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