Flour

Flour refers to the finely ground product made by milling cereal grains, with wheat flour being the most common type used in animal feeds. Other grain flours may include oat, corn, barley, or rice flour. Unlike bran, which consists primarily of the outer layers of the grain, flour is generally derived from the starch-rich endosperm and is therefore higher in carbohydrates and lower in fiber.

In equine feed, flour may be used as an energy source, binder, or processing aid in pellets, cubes, treats, and other manufactured feeds. Its primary nutritional contribution is starch, which is digested largely in the small intestine to provide glucose for energy. Depending on the grain source and degree of refinement, flour also contributes some protein, B-vitamins, and minerals, although refined flours typically contain fewer nutrients and less fiber than whole grains.

Because flour is finely ground and rich in rapidly digestible carbohydrates, large amounts can increase the horse’s dietary starch and sugar intake. Excess starch that escapes digestion in the small intestine can reach the hindgut, where rapid fermentation may disrupt the microbial population and contribute to digestive disturbances. For this reason, flour-containing feeds should be incorporated as part of a balanced diet, with particular attention to total starch intake in horses that are sensitive to high-carbohydrate diets.