Expert outlines science behind feeding performance horses

Veterinarian Ed Busuttil explains how tailored nutrition can enhance the performance and health of horses in various equestrian disciplines. In a feature for Horse & Hound subscribers, he highlights the role of diet in supporting fitness, recovery, and soundness amid the demands of competitive horse sports. The article emphasizes that proper feeding is both an art and a science, accounting for individual differences in metabolism.

In the competitive world of horse sports, nutrition plays a crucial role in a horse's ability to perform and maintain health, according to Ed Busuttil MRCVS. Published on February 28, 2026, his exclusive feature for Horse & Hound delves into the science of feeding performance horses, noting that fine-tuning diets to match specific workloads can lead to marginal gains that make a significant difference.

Busuttil discusses how feeding strategies vary by discipline. For instance, dressage horses require nutrition for precision work, showjumpers for bursts of power, and eventers for building stamina. He stresses that nutrition influences not only performance but also the management of medical and musculoskeletal conditions. "Feeding performance horses correctly can mean the difference between a horse that just about performs at the level expected and one that excels," the article states.

The feature explores the interplay of workload, energy sources, and modern feeding science to create diets that support overall fitness and recovery. Busuttil points out that individual factors like temperament, genetics, and training routines affect how horses metabolize feed. The objective remains consistent: deliver sufficient, appropriate energy to boost performance while safeguarding health, temperament, and gut function. "Two horses doing the same job may metabolise feed very differently," he notes, underscoring the personalized nature of equine nutrition.

This guidance aims to help owners and trainers optimize their horses' diets without compromising well-being, drawing on scientific principles to inform practical feeding practices across equestrian sports.

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Split-image illustration contrasting healthy (whole grains, plants, unsaturated fats) vs. unhealthy (refined carbs, animal fats) low-carb and low-fat diets, highlighting heart disease risk reduction from food quality per recent study.
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Study links heart benefits of low-carb and low-fat diets to food quality, not macronutrient cuts

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A long-running analysis of nearly 200,000 U.S. health professionals found that both low-carbohydrate and low-fat eating patterns were associated with lower coronary heart disease risk when they emphasized high-quality foods such as whole grains, plant-based sources, and unsaturated fats. Versions of these diets built around refined carbohydrates and animal-based fats and proteins were associated with higher risk, according to a study published in the Journal of the American College of Cardiology (JACC).

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