The DVM Masterclass “Omega-3 Fatty Acids in Equine Health” presented by Matt Durham, DVM, DACVSMR, discussed the importance of fats, particularly Omega-3 fatty acids, in the diet of horses. While fats are commonly recognized as a calorie source in animal nutrition, their direct impact on cell membrane function is often overlooked.

Omega-3 fatty acids play a crucial role in maintaining the health of horses. They contribute significantly to the proper functioning of cell membranes, which is vital for the overall well-being of the animal. The Masterclass emphasizes the need for a better understanding and recognition of the benefits of Omega-3 fatty acids in equine health.  Dr. Durham emphasized the importance of the ratio of omega-3:omega-6 which appears to have the largest impact on health in general. 

For equine species Omega-3 fatty acids have been shown to be important for skin quality and hoof health, vascular and neurologic health, as well as joint and reproductive health.

Forage, particularly green grass, is the main source of omega-3 fatty acids in a horse’s diet. However, the omega-3 content decreases as the grass matures and significantly drops when cut for hay, while omega-6 levels remain relatively stable. Fresh forage typically has an omega 3:6 ratio of 1:0.2. This ratio is reversed in many grains, with corn oil having a ratio of 1:54, leading to an excess of omega-6. Horses consuming hay or drier grass, due to the reduced omega-3 content, can benefit from omega-3 supplementation. Flax is commonly used as a source of omega-3 in horse diets.

This DVM Masterclass was recorded:  Click here to link to the WSVMA On-Demand Library.