How To Keep Horse Stables In Good Condition

Once a horse owner's dream stable complex has been planned, developed and the equines have moved in, some might think that the hard work is over. However, this could not be further from the truth. Horse stables need to be well maintained and closely managed to ensure that they stay in good condition and continue to be suitable for the job that they were intended.

Cleanliness and stables that are in good condition should be a priority for everyone, as it makes for a hygienic, safe environment for the horses. However, it is even more important if running an equine business. Fist impressions are very important and a clean, well-kept yard and living quarters inevitably reflect how well the horses themselves are cared for. Any visitor will assume that if the stables are kept to a high standard and are tidy, whatever the time of day, the yard must devote the same careful attention to the equines.

Keeping them clean doesn't have to be a monumental task. If a well-thought out routine is put in place, keeping things neat and ordered simply becomes a part of daily life. This should include making sure that the yard and stables are tidied last thing at night, ready for the next day. As well as looking nice, a clean and tidy set-up, where everything is stored away and easily accessible, makes for a much more efficient and healthy yard. Horse feed that is stored in safely secured bins, for example, will attract less vermin. Gates that are kept neatly fastened, rather than swinging all over the place, will result in fewer accidents.

Caring for horse stables involves a good dose of common sense and knowledge. If forks or tools are left out, or loose stones aren't brushed away, it could lead to injury. It is also of the utmost importance to clear the ground once the farrier has been. A stray nail from an old horseshoe can quickly lead to serious lameness if it pierces the sole of a hoof. These things seem obvious but it is surprising how often these precautions aren't taken at horse stables up and down the country.

Ongoing maintenance work is imperative. Stables should be regularly mucked out completely, washed and disinfected. As well as keeping them looking neat, it will keep nasty infectious diseases at bay. All horse stables should be inspected whenever possible, so any sharp edges, gaps or breakages can be promptly fixed. Another vital point when maintaining horse stables is ensuring there are always one or two fire extinguishers on hand. These will need to be serviced regularly and anyone that spends time around the horse stables should know how to use them.

Everyone loves the sight of well looked after horse stables, but the visual factor is only a very minor part of it. The number one reason to keep them in good condition is health and safety. Pay attention to the maintenance of them and the end result will be happier, healthier and safer horses.

Article brought to you by Emma Van Tuyl of http://www.equinetrader.co.nz/

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Judging Your Horse's Body Condition

When assessing your horse you should first look at him from all sides; front, back, left and right sides. This visual assessment gives you a starting point. You can immediately see if he has a crest to his neck, if his ribs show and how well muscled he is. Keep in mind that your horses breed, how you use him and his general structure will play a role in your assessment. Is he a performance horse that is worked hard and often or a backyard pet? Does his breed have a high prominent withers or a flat back? Should his hips be strong and round or lean? Is he known for speed or strength? For example, equine athletes, like their human counterparts, are usually very lean with no excess body fat. Their ribs may show and they may appear thin. However, when assessed thoroughly you will find that they are well muscled and in good condition. Pastured horses who do not get a lot of exercise may have hips that are not well muscled and cause him to appear thin when his body score is actually within normal range and older horses, just like order humans, have less underlying body fat and may appear thin but this is normal with advancing age. You should also remember to look at your horse as a whole and not just a specific area. One area may be lean, another thin and another a little fleshy, learn to see the whole picture.

Begin your assessment at the head and work your way to his rear. Look at and feel each area. You will assess his neck, withers, shoulders, back, ribs, tailhead/rump. What you will observe is listed below. Each body score, one through eight, contains each area to assess and what you will see.

Score 1: Emaciated

neck: the bone structure is visible and easy to see. Each muscle is defined and there is no fat layer.
withers: the bone structure is promenant and sharp without a fat layer. There is a hollow between the top of the withers and the shoulder.
shoulders: the bone structure is sharp and angular. The neck and shoulder do not join smoothly and appear disjointed because of the absence of the layer of fat.
back: very emaciated and angular. The vertebra are all easily seen along the length of the back.
ribs: the ribs are easily seen as is the space between each rib. There is no fat layer.
tailhead: the bone structure is extremely prominent and sharp. The hips are very thin and angular and the point of the buttocks is sharp. The entire bone structure of the emaciated horse is easy see. He has poor musculature but because of the absence of fat, this also is easily seen.

Score 2: Very thin

neck: the bone structure is still seen but he is beginning to build a layer of fat and is less angular.
withers: the bone structure is still seen but he is beginning to build a layer of fat and is less angular. There is still a hollow between the top of the withers and the shoulder.
shoulder: the bone structure is still sharp and angular but he is beginning to build a layer of fat. The connection of neck to shoulder is still disjointed in appearance.
back: he is beginning to build a thin layer of fat over this area. The vertebra are still easily seen but now appear rounded.
ribs: there is now a very thin layer of fat over the ribs but the ribs and spaces are still easily seen.
tailhead: the bone structure is still prominent. The point of the buttocks is still sharp.

Score 3: Thin

neck: the musculature is easily seen. The neck appears thin but bone structure is no longer obvious.
withers: still easy to see but there is now only a slight hollow visible between the top of the withers and the shoulder.
shoulder: there is now a thin fat layer. The bone structure is still easily seen but is not angular and appears rounded.
back: a layer of fat is beginning to cover the back. You can no longer see each vertebra but the spinous process, the sharp bone on the top of the vertebra, are still seen but are now rounded.
ribs: he now has a thin layer of fat but the ribs are still easy to see.
tailhead: the bone structure is still somewhat prominent but the vertebra are no longer seen. The point of the hip and buttocks are now rounder.

Score 4: Moderately thin

neck: the neck now appears fuller and less thin. There is a smooth layer of fat deposit.
withers: He now has a smooth layer of fat. There is no longer a hollow between the top of the withers and the shoulder.
shoulder: He now has a smooth layer of fat and the neck and shoulder are beginning to blend smoothly with the body.
back: there is now a smooth layer of fat along the back and he is beginning to show a shallow crease that runs along the back and ends just before the hips.
ribs: there is now only a faint outline of the ribs beneath a smooth layer of fat.
tailhead: much less prominent.(take the breed into consideration here as some breeds have a prominent tailhead.) You can now feel a layer of fat and you can no longer see the point of the hip.

Score 5: Moderate

neck: the neck now blends smoothly into the body with a good fat layer.
withers: now well rounded and smooth with a good fat layer.
shoulders: the shoulders now blend smoothly with the body and the neck. There is a good fat layer.
back: the back is level with an obvious crease and a good fat layer.
ribs: the ribs are no longer easy to see but are easily felt beneath a good fat layer.
tailhead: now rounded with a smooth fit into the body. The fat layer will now feel spongy. The buttocks is now smooth and rounded.

Score 6: Moderatly fleshy

neck: the neck is smooth and beginning to develop a crest along the top.
withers: the withers are now have a well defined fat deposit that can be felt.
shoulders: now have a good layer of fat that can be felt.
back: the crease along the back is becoming deeper and runs across the hips.
ribs: the ribs are no longer seen but can be felt. The fat layer now feels spongy.
tailhead: now blends smoothly with the hips. The point of the hips and buttocks is now rounded and blends well with the body. The fat layer feels spongy.

Score 7: Fleshy

neck: very smooth with a thickening crest.
withers: rounded with thick fat layer. Blends with the neck crest.
shoulder: You can now feel a layer of fat just behind the shoulder.
back: the back crease is now very discernible.
ribs: you are just able to feel the ribs, there is an obvious fat layer felt between the ribs. They cannot be seen.
tailhead: now has a good fat layer.

Score 8:

neck: now appears thick. The muscle is not seen and there is an obvious crest that blends with the neck.
withers: now rounded and filled with fat.
shoulder: the area behind the shoulder is very fatty and lies flush with the body.
back: now has a very deep crease.
ribs: can no longer be seen and are very hard to feel.
tailhead: the fat layer is very soft. The back crease is deep and runs across the rump. The inner thighs ar very fat and rub together.

Remember, you are looking for an over all score. Some areas may fall into moderately thin and others into moderate. Take an average before you decide in a change in his feeding. He may only need more exercise to improve on his score and don't get so wrapped up in how he looks that you forget to enjoy his company. That companionable ride you take every day may be all he needs.

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