Samenvatting

A previous study done by the chamber of agriculture in Hannover indicates that soaking hay reduces the fructan level. That is why this study will investigate if that is true and how long the hay must be soaked for the best outcome. The questions which will be answered are: - main question: Does soaking hay reduce the fructan amount in the hay? - sub questions: Which are the dangerous ingredients in the hay? What are the consequences for the horse? Where is the connection between fructan and laminitis? How high is the dangerous fructan level? Is there a difference in soaking the hay for a short or long time?