All you need to know

We recommend that you monitor your horse's weight on a fortnightly basis - it is often difficult to notice changes when you see your horse everyday.

Ideally weigh your horse using a weigh bridge for a more accurate measurement, however when his is not possible you can use one of our Dodson and Horrell weigh-tapes. Our tapes have been scientifically formulated on research and can be trusted to be a consistent alternative to using a weighbridge.

How to use our weigh-tape:

• Make sure that your horse is standing square.
• Use the pony side for those 14.2hh and under and the horse side for those above 14.2hh.
• Hold the blue block in one hand and pass the rest of the tape over the lowest point of your horse's withers.
• Bring the tape up under the horse's stomach as close as possible to the elbow.
• The tape should be in a diagonal position from the lowest point of the withers towards the elbow; it will not be in a straight line.
• Read the number opposite the white line at the end of the blue block.
• This is your horse's approximate weight in kilos.

We recommend that you monitor your horse's weight on a fortnightly basis - it is often difficult to notice changes when you see your horse everyday.

Ideally weigh your horse using a weigh bridge for a more accurate measurement, however when his is not possible you can use one of our Dodson and Horrell weigh-tapes. Our tapes have been scientifically formulated on research and can be trusted to be a consistent alternative to using a weighbridge.

Fat scoring:

• It is important to determine what 'condition' your horse is in as an underweight house will need a different diet to an overweight horse of the same breed.
• 60% of people's visual assessment of their horse's fat score is different  to their 'hands on' fat score.
• You should aim to fat score your horse every fortnight to monitor the amount of fat being carried.

•  It is important to determine what condition' your horse is in as an underweight horse will need a different diet to an overweight horse of the same breed.
•  60% of people's visual assessment of their horse's fat score is different to their 'hands on' fat score.
• You should aim to fat score your horse every fortnight to monitor the amount of fat being carried

Top Tip: Practise fat scoring on different horse's so that you get used to feeling the difference between fat and muscle.

Divide the horse into 3 areas. Each area isgiven a separate score out of 5. Check what you are feeling and score accordingly:

A. The Neck - everything forward of the shoulder blade.

B. The Middle - behind the shoulder blade to the hips.

C. The Bottom - hips, pelvis and hindquarters.

Neck - Crest and Suprascapular FatDeposits:

• Start by finding the nuchal ligament and with your thumb and first finger, follow it along the neck.

• Run your hand along your horse's neck, down towards the shoulder blade and feel around his shoulder.

• Pinch the flesh behind his shoulder blade.

• Check above his eyes (supra orbital fossa). Middle - Rib Area and Spinous Back Fat:

• Run your hand diagonally across your horse's rib cage using a firm pressure.

• Place your left hand at the bottom of your horse's withers at 90¡ to the backbone.

• Place your right hand next to it, with your fingers pointing across (not along) the backbone. Relax the fingers of your right hand and note what you feel.
  

Bottom - Sacrum and Tailbone Back Fat, Subcutaneous Fat Over the Bony Prominences of Pelvis:

• Place your hand flat on the top of your horse's bottom to feel the top of his pelvis.

• Run your hand from his hindquarters onto his tail, feeling for his tailbone.

• Find his 'hips' and curve your hand around to feel the outline of the bones.
  

0 - Very Poor

•  Neck - marked 'ewe' neck, narrow andslack at base.

• Back and ribs - skin tight over the ribs, ribs very visible, spinous processes have a sharp edge and easily seen.

• Pelvis - angular pelvis, skin tight, very sunken rump. Deep cavity under tail and either side of croup.
  

1 - Poor

• Neck - 'ewe' neck, narrow and slack at base.

• Back and ribs - ribs easily visible, skin sunken either side of backbone. Spinous processes well defined.

• Pelvis - rump sunken but skin supple, pelvis and croup well defined, cavity under tail.
  

2 - Moderate

•  Neck - narrow but firm.

•  Back and ribs - ribs just visible, backbone well covered. Spinous processes felt.

• Pelvis - rump flat either side of backbone, croup well defined, some fat, slight cavity under tail.
  

3 - Good

• Neck - no crest (except stallions), firm neck.

• Back and ribs - ribs just covered, easily felt. No gutter along back. Spinous processes felt.
  
• Pelvis - covered by fat and rounded, pelvis easily felt.
  

4 - Fat

• Neck - slight crest, wide and firm.

• Back and ribs - ribs well covered. Gutter along back bone.

• Pelvis - gutter to root of tail. Pelvis covered but soft, felt only with firm pressure.
  

5 - Very Fat

• Neck - marked crest, very wide and firm, folds of fat.

• Back and ribs - ribs buried, cannot feel.

• Deep gutter, back broad and flat.

• Pelvis - deep gutter to root of tail, skin distended, pelvis buried and can’t be felt.