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Animal Sciences

Utah State University

UAES Bulletins

Horses

Publication Year

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Full-Text Articles in Life Sciences

Bulletin No. 107 - Improvement Of Utah Horses, John T. Caine Iii, H. J. Frederick Dec 1909

Bulletin No. 107 - Improvement Of Utah Horses, John T. Caine Iii, H. J. Frederick

UAES Bulletins

Horse breeding in Utah, with some exceptions, has been carried on in a hap-hazard manner, and unsound horses of doubtful breeding have been purchased at high prices and have proven of little value. Where good blood has been introduced the temporary improvement has been marked, but as this work has not been followed up with care, results have not been lasting.

In spite of bad breeding, however, the standard of Utah horses has been advancing so that in western markets they command high pries. The climate, soil, feed and general conditions throughout the state make it an ideal place for …


Bulletin No. 36 - Relative Value Of Corn And Oats For Horses, A. A. Mills Sep 1894

Bulletin No. 36 - Relative Value Of Corn And Oats For Horses, A. A. Mills

UAES Bulletins

This Bulletin reports the continuation of the study of the best nutritive ratio for horses under moderate work. The experiment was so arranged that a direct comparison could be made between oats and corn as the principal grain ration. The work was planned by Prof. J. W. Sanborn, who was then Director of the Station.


Bulletin No. 30 - Narrow Vs. Wide Nutrituve Rations For Horses, J. W. Sanborn Jun 1894

Bulletin No. 30 - Narrow Vs. Wide Nutrituve Rations For Horses, J. W. Sanborn

UAES Bulletins

In the third annual report of this Station (1892) the result of feeding wide and narrow nutritive rations to horses was given. This trial was favorable to the narrow nutritive ration. This ration was made up of clover, oats and wheat", while the wide ration was made up of timothy and corn. The trial ran through the summer, when the influence of what has been termed heating food, like corn, might be less effective than in the winter season. Many believe that the more varieties of food given the better the result, as the palatableness of food, it is claimed, …