How to Body Condition Score (BCS) Your Horse

 

Body Condition Scoring is a visual and hands-on method in evaluating the amount of body fat on your horse.  Developed at Texas A & M University by D. R. Henneke and others, this system is a good management tool to determine the optimum amount of body fat for every type of horse.

	Along Withers
			Withers

 

 

Crest

Top Line

Hindquarter

Shoulder

Loin

Tailhead

Behind Shoulder

Ribs

Crease down back

                           

                        Horse “A” (Fat)                                             Horse “B” (Muscle)

 

In reviewing the diagram for Horse “A”, the amount of fat covering areas of the crest, withers, down the back, around the tailhead, over the ribs and behind the shoulder is evaluated. These areas are where the horse first deposits and stores fat. Body condition scores range from 1 to 9, a score of 1 being emaciated with no fat reserves and 9 being extremely fat.  A score of 5 indicates a moderate condition and the ideal body condition for most horses.  (See reverse side for complete description of scores).  Be sure not to confuse body fat with gut fill or “ hay belly”.

 

By evaluating each horse’s body condition regularly, the feeding and exercise program can be adjusted up or down to maintain the desired condition.  Each class of horse, based on age, workload and use has an optimal body condition score.  For example, a performance horse needs an adequate amount of body fat stores to use as an energy source to maintain performance, while too much fat can decrease performance. This system sets a standard for evaluating and communicating the condition of a horse.  

 

The two most common nutritional problems most horse owners have are either overfeeding or underfeeding their horse.  To prevent either of these problems from developing: 1) body condition score the horse, 2) adjust the feeding program if necessary, and 3) monitor the score frequently.

 

As with Horse “B”, when body condition scoring your horse do not confuse body fat stores with muscle deterioration caused by a protein deficiency.  If a horse is fed a protein deficient diet they have the ability to break down muscle in order to keep their body functioning normally.  Protein and amino acids are the major components of muscle. The first visible sign of muscle mass loss is the withers, followed by the loin, the hindquarter and then the shoulder areas.  In other words, the top line is the first place to look for protein deficiency and not fat stores.    In order to round out the back area with fat, the horse will have to have a BCS of over 8. 

 

The optimal feeding program will consider ALL nutrients from the forage and the grain mixture. Nutrients can be categorized as water, protein, fat, carbohydrate, minerals, and vitamins. A successful diet will be balanced with the Recommended Allowances (RA) of ALL nutrients, including fiber, which is necessary for a healthy horse, rather than increasing any single nutrient alone. As a horse ages, and their ability to absorb protein diminishes, their top line is the first area to show a deficiency, allowing a weakened back to sag. To reduce this occurrence, Dr. Sara Ralston, Rutgers University, recommends increasing the protein, phosphorus and Vitamin C quantities above NRC's minimum, in the geriatric horse’s diet to meet their individual needs. (Dr. Ralston-AAEP Mtg. 1992) 

 

Description of Body Condition Scores

Score               Name              Description

 

1                      Poor                      Animal extremely emaciated.  Spinous processes, ribs, tailhead and

hooks and pins projecting prominently.  Bone structure of withers, shoulders and neck easily noticeable.  No fatty tissues can be felt.

 

2                      Very Thin            Animal emaciated.  Slight fat covering over base of spinous processes;

transverse processes of lumbar vertebrae feel rounded.  Spinous processes, ribs, tailhead and hooks and pins prominent.  Withers, shoulders and neck structures faintly discernible.

 

3                      Thin                       Fat buildup about halfway on spinous processes; transverse processes

cannot be felt. Slight fat cover over ribs.  Spinous processes and ribs easily discernible.  Tailhead prominent, but individual vertebrae cannot be easily identified.  Hook bones appear rounded, but easily discernible.  Withers, shoulders and neck accentuated.

 

4                      Moderately         Negative crease along back.  Faint outline of ribs discernible.  Tailhead

Thin                       prominence depends on conformation, fat can be felt around it.  Pin

bones not discernible.  Withers, shoulders and neck not obviously thin.

 

5                      Moderate            Back level.  Ribs cannot be visually distinguished but can be easily felt.

Fat around tailhead beginning to feel spongy.  Withers appear rounded over spinous processes.  Shoulders and neck blend smoothly into body.

 

6                      Moderately         May have slight crease down back.  Fat over ribs feels fleshy-spongy.

Fat                         Fat around tailhead feels soft.  Fat beginning to be deposited along the

sides of the withers, behind the shoulder and along the side of the neck.

 

7                      Fleshy                   May have crease down back.  Individual ribs can be felt, but noticeable

filling between ribs with fat.  Fat around tailhead is soft.  Fat deposited along withers, behind shoulders and along the neck.

 

8                      Fat                         Crease down back. Difficult to feel ribs.  Fat around tailhead very soft.

Area along withers filled with fat.  Area behind shoulder filled with fat.  Noticeable thickening of neck.  Fat deposited along inner thighs.

 

9                      Extremely            Obvious crease down back.  Patchy fat appearing over ribs.  Bulging

Fat                         fat around tailhead, along withers, behind shoulders and along neck.

Fat along inner thighs may rub together.  Flank filled with fat.