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Are all oats the same?
If not, what are the differences?
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Replies to This Discussion
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Permalink Reply by Kathy Goucher on -
What she said :-)
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Permalink Reply by Bronwyn on -
There are whole oats, and rolled oats that are used in horse feed. There is also crushed and ground oats. There is little nutritional difference between feeding whole and rolled oats, one study found. However, once the outer hull has been cracked (in rolled oats), the nutritious inside part starts to deteriorate as it is exposed to oxygen. Rolled oats can also be dustier that whole oats.
I also read that there are black oats and white oats. The black oats are usually grown in warmer climates, and are often preferred feed for horses, despite the fact that there is little difference between the white and black oats.
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Permalink Reply by Kim Valliere on -
I would assume that all oats are not the same but I do not know the differences.
Please feel free to enlighten us.
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Permalink Reply by Equine Nutrition @ Purina on -
We will give you our nutrition perspective on oats, but we want to see other opinions first. Keep checking in. :)
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Permalink Reply by Sarah Brand on -
Not sure if they are all the same or not, but there is whole oats, crushed oats, cleaned and double cleaned oats.
But I was taught that Horses don't digest Oat properly and thats why you always see the Oats in their manure if you feed straight Oats aposed to Oats mixed into a feed
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Permalink Reply by LantzM on -
No
Weight, nutrient, protien and fat content
Soil, geography, weather and land management play a role in the quality of crop harested.
LantzM
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Permalink Reply by Ann Murray Livingstone on -
Good oats are plump, short,, round, hard, dry, floury if bitten, without odour, contain no bitter taste, with colour either pale yellow, or almost white or black. When bitten, they should break sharply across and if allowed to fall on a hard surface or be shaken in one's hand they should rattle. Good oats should smell slightly sweet and the kernels should bulge slightly through the husks and be uniform in size. The fatter the kernel is the heavier will be the weight of a bushel. Good oats should be beardless or nearly so and should be cleaned. They can be shaken to determine if there is any dust in them. White oats are more nutritious, as they have less husk than black oats. Crushed oats are more easily digested as digestive juices have greater access to the kernels and this leads to to a more perfect digestion. The kernels should merely be split as too much crushing will lose some of the flour. English and Canadian oats were the much preferred feed.
Taken from Modern Horse Management by Colonel R.S. Timmis
Ann Murray Livingstone
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Permalink Reply by Nancy on -
I agree! There are lots of different opinions and conflicting information on oats.
We been feeding our performance horses whole oats and they look amazing...
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Permalink Reply by Amy Huson-Braun on
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Oats most often come in crimped, rolled, or whole versions. I think crimped oats are a little more palatable for horses, but I believe they all offer the same nutritional value.
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Permalink Reply by Heather Frydendahl on -
No not all oats are the same. There are a few different 'kinds' of oats, and then those that have been processed by way of: bruising, crimping, rolling, clipping and crushing (or doing nothing at all).
The oat 'varieties', I guess you could call them, that I know of off-hand are the plain whole oats, which are how we typically imagine oats complete with husks attached. This is how they are grown. They have the highest fibre levels of all oat grains.
Meanwhile, naked oats are not processed but have been grown to have loose husks that will shed off when harvested. This lowers fibre content but increases digestability. I believe they also have more protein.
In addition, quality varies from batch to batch. Good oats should be short, hard, dry and slightly round.
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Permalink Reply by Lori Albrough on -
Types of oat
* Whole oats: These are as they come from the field, complete with the husks (or outer casing). This means they have the highest fibre level of all oats and grains. However, very young horses or veterans with teeth problems may have difficulty chewing these, so will not get the full nutritional benefit.
* Bruised oats: The husk of the oat is broken to allow access to the nutrients. Bear in mind that this process will shorten the shelf life of the oats to a few weeks.
* Rolled oats: Rolling has a similar effect to bruising. Traditionally, horsemen would buy whole oats and roll them on an ad hoc basis to maximise storage time.
* Crimped oats: This process damages the husk and increases the surface area, so the digestive juices can get to work more effectively.
* Clipped oats: Oats are often clipped alongside bruising. The ends of the grain are trimmed to give a neater final product.
* Crushed oats: This is a rougher process, which involves breaking both the husk and the kernel of the oat. This makes them slightly more digestible, but they suffer from an even shorter shelf life.
* Naked oats: These are not processed, but are grown to have loose husks that are shed when harvested. This lowers the fibre content and increases digestibility. In addition, they have a third more digestible energy and protein than a standard oat, plus they are high in oil. These elements are the 'rocket fuel' in oats.
From http://www.horseandhound.co.uk/horsecare/article.php?aid=35292
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Permalink Reply by Equine Nutrition @ Purina on
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This is all great feedback keep up the good work everyone.
I have another question, what is your opinion regarding Ontario grown vs Western grown oats?
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