The horse is a grazing herbivore designed for continuous movement and near constant forage intake. Its anatomy, digestive system, thermoregulation, and behavioural patterns evolved together as an integrated system. When these elements are understood in context, feeding and management decisions become clearer and more precise.

 

Unlike ruminants, the horse is a hindgut fermenter. The majority of its usable energy is produced through microbial fermentation in the cecum and large colon. Fibre is not a filler. It is the primary substrate for energy production. Fermentation generates volatile fatty acids that fuel the horse and, importantly, produce heat as a natural byproduct. This is particularly significant in cold adapted breeds, where large hindgut capacity supports efficient energy extraction from forage.

 

Saliva production, chewing time, and feeding posture all influence digestive stability. The horse is designed to consume small amounts of fibrous material over many hours, with the head carried low and the jaw moving rhythmically. Deviations from this pattern can affect gastric buffering, airway mechanics, and behavioural expression.

 

This section returns to first principles. Anatomy precedes product. Physiology precedes preference. When the biological foundation is respected, the horse becomes simpler to manage and more stable over time.