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Welcome to the next chapter in our Equine Digestion and Physiology Series: Fats (Part 1).

In this first part, we will be focusing on how the horse is digesting these fats and yes, it will be a little technical and scientific, mentioning 'double bonds', 'melting points' of fats and explaining why some oils are still liquid at -24 degrees Celsius compared to others that are solid below 25 degrees Celsius, but to better understand why fats are important in your horse’s diet, it is important you get the idea.

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