Preliminary Assessment of Leisure Horses’ Preferences for Different Forms of Carrot (Daucus carota subsp. sativus)

Cultivated carrot (Daucus carota subsp. sativus) is a valuable component of equine diets due to its high β-carotene content (a precursor of vitamin A) and desirable sensory properties. However, its use may be limited by short shelf life, susceptibility to spoilage, and firm texture, which can be challenging for horses with dental problems. This study aimed to evaluate horses’ preferences for different physical forms of carrots. Twenty-one leisure horses aged 3–22 years were individually evaluated in a free-choice test. Each horse was simultaneously offered equal portions (150 g) of five carrot forms: raw, grated, boiled, dried, and juice. Feeding time and selection order were recorded, and data were analyzed using non-parametric tests. The form of carrots had a significant effect on feeding time (p < 0.001). Mean feeding time differed among forms; boiled carrots were consumed in 78.4 ± 15.3 s, whereas dried carrots required 156.2 ± 28.7 s. Among solid forms, raw carrots were most frequently selected first, followed by grated and dried carrots, while boiled carrots were the least preferred (p < 0.01). Carrot juice was initially rejected by most horses, but its acceptability increased in later trials. No significant correlations were found between horse age and either feeding time or selection order. The findings emphasize the practical importance of carrot processing in improving feed management and meeting horses’ individual nutritional needs.