Kohnkes Own E-SE SUPPLETS (1.4kg. 4kg)
or 6 weekly payments from $17.00 learn more
Standard 500kg horse = 15g
Selenium and Vitamin E are often low or inadequate in diets in all classes of horses. Selenium deficiency is particularly common in the grain, hay and pastures of horses grazing selenium deficient soils in many parts of New Zealand. Low selenium blood levels are common in breeding horses and those in heavy training due to their increased requirements for these nutrients. Both Selenium and Vitamin E are highly inter-related as antioxidants and therefore signs of deficiency of one or the other may be manifested. Selenium deficiency can cause reduced fertility in mares, poor muscle development in foals and growing horses and reduced performance in working horses. Selenium deficient foals may also have difficulty suckling and swallowing, suffer respiratory distress and have impaired cardiac function. Deficiencies in selenium, or the combination of inadequate selenium and Vitamin E in the diets of foals and growing horses, can also lead to a nutritional muscle disease or myopathy, commonly referred to as ‘white muscle disease’. This occurs as an inflammatory degenerative disease which affects the heart muscle of foals up to 11 months of age. Both Selenium and Vitamin E act as muscle antioxidants to help protect muscle cell membranes cells against oxidative damage during exercise. An inadequate dietry intake can cause sore and tight muscles following exercise, as well as predispose an exercising horse to conditions such as ‘Tying Up’ and Equine Polysaccharide Storage Myopathy (EPSM). A low or inadequate intake of Vitamin E can also result in a compromised immune system, increasing susceptibility to viral respiratory diseases. Vitamin E deficiency can also cause weight loss, subcutaneous swellings, muscle weakness, a stiff gait and a rough coat. It is also associated with Equine Degenerative Myeloencephalopathy (EDM), due to brain and nerve damage.
Vitamin E in commercial feeds is exposed to conditions which make it unstable. Moisture, storage, processing and heat can cause decreases in Vitamin E content. Cutting, baling and storage of hay can reduce Vitamin E content up to 80%. Moisture content in haylage can cause up to a 100% loss in Vitamin E content in storage.