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Animals : an open access journal from MDPI2025; 15(23); 3385; doi: 10.3390/ani15233385

Preliminary Assessment of Leisure Horses’ Preferences for Different Forms of Carrot (Daucus carota subsp. sativus).

Abstract: Cultivated carrot ( subsp. ) is a valuable component of equine diets due to its high β-carotene content (a precursor of vitamin A) and desirable sensory properties. However, its use may be limited by short shelf life, susceptibility to spoilage, and firm texture, which can be challenging for horses with dental problems. This study aimed to evaluate horses' preferences for different physical forms of carrots. Twenty-one leisure horses aged 3-22 years were individually evaluated in a free-choice test. Each horse was simultaneously offered equal portions (150 g) of five carrot forms: raw, grated, boiled, dried, and juice. Feeding time and selection order were recorded, and data were analyzed using non-parametric tests. The form of carrots had a significant effect on feeding time ( < 0.001). Mean feeding time differed among forms; boiled carrots were consumed in 78.4 ± 15.3 s, whereas dried carrots required 156.2 ± 28.7 s. Among solid forms, raw carrots were most frequently selected first, followed by grated and dried carrots, while boiled carrots were the least preferred ( < 0.01). Carrot juice was initially rejected by most horses, but its acceptability increased in later trials. No significant correlations were found between horse age and either feeding time or selection order. The findings emphasize the practical importance of carrot processing in improving feed management and meeting horses' individual nutritional needs.
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Publication Date: 2025-11-24 PubMed ID: 41375444PubMed Central: PMC12691516DOI: 10.3390/ani15233385Google Scholar: Lookup
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Summary

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Overview

  • This study investigated the preferences of leisure horses for different physical forms of carrots to understand which preparation methods influence their feeding behavior and acceptance.

Introduction and Background

  • Carrots (Daucus carota subsp. sativus) are commonly used in equine diets due to their high β-carotene, a precursor to vitamin A, and appealing taste.
  • Despite their benefits, carrots present challenges such as:
    • Short shelf life and easy spoilage.
    • Firm texture, which can be difficult for horses with dental issues to consume.
  • These factors make it important to understand how different processing methods affect horses’ preferences and feeding.

Objective

  • To evaluate and compare how leisure horses prefer different physical forms of carrots: raw, grated, boiled, dried, and juiced.

Methodology

  • Subjects: 21 leisure horses aged between 3 and 22 years.
  • Testing Protocol:
    • A free-choice test was conducted where each horse was offered equal portions (150 g each) of five carrot forms simultaneously.
    • Carrot forms tested included:
      • Raw carrot pieces
      • Grated carrot
      • Boiled carrot
      • Dried carrot
      • Carrot juice
    • Two primary measures were recorded:
      • Feeding time – how long the horse spent consuming each form.
      • Selection order – which form was chosen first.
    • Statistical analysis was performed using non-parametric tests to determine significance of preferences.

Results

  • Feeding time varied significantly depending on carrot form (p < 0.001).
  • Mean feeding times for each form:
    • Boiled carrots: shortest feeding time (~78.4 ± 15.3 seconds), indicating quick consumption.
    • Dried carrots: longest feeding time (~156.2 ± 28.7 seconds), showing slower consumption.
  • Selection order among solid forms:
    • Raw carrots were most frequently selected first.
    • Grated carrots were the second most preferred first choice.
    • Dried carrots came next.
    • Boiled carrots were least preferred first choice (p < 0.01).
  • Carrot juice was initially rejected by most horses but showed increased acceptability in later trials indicating possible habituation or adaptation.
  • No significant correlation was found between the horse’s age and their feeding time or selection order, suggesting preferences are consistent across age ranges.

Discussion and Implications

  • Carrot processing significantly affects horses’ feeding behaviors and preferences.
  • Raw and grated carrots are generally more preferred, making them better options for feeding, especially in leisure horses.
  • Boiled carrots, despite being easier to consume, were less preferred, possibly due to altered texture or flavor.
  • Dried carrots increase feeding time, perhaps due to hardness or texture differences.
  • Juice form may be initially less acceptable but could become a viable option with repeated exposure, useful for horses with chewing difficulties.
  • Understanding these preferences aids in optimizing feed management, ensuring nutritional needs are met while catering to individual horse preferences and health conditions.

Conclusions

  • The form in which carrots are presented significantly influences horses’ preferences and feeding times.
  • Selecting appropriate processing methods can improve palatability and intake, helping address issues related to shelf life, texture, and dental health concerns.
  • These findings provide practical guidance for horse owners and caretakers to enhance dietary strategies using carrots in horse care.

Cite This Article

APA
Mańkowska A, Dobraczyńska BM, Szewczak J, Chodup Z, Radzanowski B, Matychyn I, Witkowska D. (2025). Preliminary Assessment of Leisure Horses’ Preferences for Different Forms of Carrot (Daucus carota subsp. sativus). Animals (Basel), 15(23), 3385. https://doi.org/10.3390/ani15233385

Publication

Animals : an open access journal from MDPI
ISSN: 2076-2615
NlmUniqueID: 101635614
Country: Switzerland
Language: English
Volume: 15
Issue: 23
PII: 3385

Researcher Affiliations

Mańkowska, Anna
  • Department of Animal Welfare and Research, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland.
Dobraczyńska, Barbara Maria
  • Department of Animal Welfare and Research, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland.
Szewczak, Joanna
  • Department of Animal Welfare and Research, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland.
Chodup, Zofia
  • Department of Animal Welfare and Research, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland.
Radzanowski, Bartosz
  • Faculty of Mathematics and Computer Science, University of Warmia and Mazury in Olsztyn, 10-710 Olsztyn, Poland.
Matychyn, Ivan
  • Faculty of Mathematics and Computer Science, University of Warmia and Mazury in Olsztyn, 10-710 Olsztyn, Poland.
Witkowska, Dorota
  • Department of Animal Welfare and Research, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland.

Conflict of Interest Statement

The authors declare no conflicts of interest. The funders had no role in the design of this study; in the collection, analyses, or interpretation of data; in the writing of the manuscript; or in the decision to publish the results.

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