How To Condition Score A Horse

Finding out what condition a horse has is a very handy tool when buying, assessing and feeding. The body score can be determined without using scales or similar gadgets, relying on your hands and eyes. Horses are assigned body scores ranging from 1 to 9, 1 being emaciated and 9 obese.

Be aware that the body score has to seen as independent from breed, muscular development, fitness, confirmation, age hydration or gut fill. The condition score only determines the amounts of fat deposited on the horses body. Some horses may have a high bony wither, but even then should other factors and fat deposits determine the conditioning score. The areas used to determine the size of fat deposits are skeletal landmarks such as the hips, buttocks, rib cage and spine. Some areas are also occupied by muscle, such as the tailhead, but the difference between muscle and fat can easily be felt by palpation and some practice. Horses with a gut full of lush grass or hay might look rounded but the skeletal points will easily determine whether it is actually in good condition. Dehydrated horses will appear slim but it is still the fat deposits that determine the score. No domesticated horse should be losing weight in winter under human care. Losing weight in winter is a sign of inadequate balance between energy requirement and amounts fed.

To determine your horses condition, you need to memorize to check the following nine areas:

• 1) Neck
• 2) Withers
• 3) Shoulder
• 4) Girth area
• 5) Topline
• 6) Ribs
• 7) Tailhead
• 8) Point of Hip
• 9) Point of Buttock

Another useful area to examine is between the horses thigh when you lift up the tail, viewed from behind. Each are should examined and score separately, averaged and then used to determine the final score. Be sure to look at all the horses area and don't just focus on a bony wither when all the other areas are well rounded or focus on no visible ribs when all else is looking mighty skinny. Although the horses confirmation shouldn't be taken into account, a horse with a roached back will always have less topline then a draft horse. Use your hands to feel underneath thick winter coats, dirt, bad lighting or the way the horse is standing. Use your flat hand when searching for the points and check either side of the horse.

Half scores can be awarded under certain circumstances but should be avoided where possible.

Categories are as follows:

Condition Score 1: Emaciated: Bony structures of neck, shoulders and withers easily noticeable. Spinous processes, along the ribs, topline, point of hip and point of buttock all project prominently, with an obvious ridge down the back. Individual vertebrae may be identifiable.There is significant space between inner buttocks ("twist"). The animal is extremely emaciated; no fatty tissue can be felt.

Condition Score 2: Very Thin: Bony structures of the neck, shoulders and withers are faintly discernible. Spinous processes, ribs, topline, point of hip and buttock are prominent. Noticeable space between inner buttocks. Animal is emaciated.

Condition Score 3: Thin: Neck, withers and shoulder are accentuated, but not obviously thin. Tailhead is prominent. Slight fat cover over ribs, but still easily discernible. Spinous processes, point of hip and point of buttock are rounded, but easily discernible. Twist is filled in, but without noticeable deposition of fatty tissue.

Condition Score 4: Moderately Thin: Neck, withers and shoulders are not obviously thin. Ribs are faintly discernible. Point of hips and buttocks are not visually discernible. Fat can be felt around the tailhead, prominence somewhat dependent upon conformation. There is a slight negative crease (a ridge) along the topline, especially over the loins and hindquarters.

Condition Score 5: Moderate: Neck, withers and shoulder appear rounded and blend smoothly into the body. Ribs cannot be seen but are easily felt. Back is level with neither a ridge nor a gully along the topline. Fat around tailhead is beginning to feel spongey. Slight amount of discernible fat deposited between buttocks (twist).

Condition Score 6: Moderately Fleshy: Fat beginning to be deposited along the neck, withers and shoulders. Fat over the ribs beginning to feel spongey, ribs cannot easily be felt. Fat around tailhead feels soft. May be slight positive crease (gully) along the topline. Noticeable fat deposition between buttocks.

Condition Score 7: Fleshy: Fat deposited along neck and withers and behind shoulder. Individual ribs can be felt, but with noticeable filling between ribs. Slight positive crease down back. Fat around tailhead feels soft.

Condition Score 8: Fat: Noticeable thickening of neck. Area along withers is filled with fat, area behind shoulder is filled in flush with body. Ribs cannot be felt, noticeable positive crease down back, fat around tailhead is very soft. Significant fat deposited along inner buttocks.

Condition Score 9: Extremely Fat: Bulging fat along neck, shoulders and withers. Flank is filled in flush. Patchy fat appearing over ribs, obvious positive crease down back. Obvious fat deposited along inner buttocks.

The condition score requirement will differ with the horses age. Yearlings to three year olds should not exceed a condition score of 5 but should have no less than 3. Mature horses in dressage work can score somewhere between 6 and 8, whereas endurance horses should be no more than a 6 but not less than a 4. NO horse should have a body score less than a 3. To determine whether your horse is losing weight over winter, score his body condition now and again at the end of the grazing season. If your horse has been in good condition (4-6) and is now a 3, the feed available is not sufficient to cover the horses energy requirement. Ample fibre and roughage will go further than the occasional hard feed and a horse should be able to have an adequately filled gut. Worming and rugs are important when the horse has no shelter but the rug needs to be removed frequently to check the horses conditioning score.The score will also help you determine how fast your horse is gaining weight.

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