Within the framework of the project, we have conducted feeding trials to investigate whether horses are willing to eat grass-based press cake – a residual product from biorefining – as an alternative or complement to traditional roughage.
The aim of the trials is to find out in which form the press cake is best suited as horse feed, and to contribute to a more circular and localised feed supply where grassland residues can be given new life. In this way, we can reduce dependence on imported feed and at the same time take advantage of the full value of Swedish-produced grassland.
Researchers at the Swedish University of Agricultural Sciences (SLU) are conducting the trials at Axevalla Horse Centre in collaboration with Sötåsen School of Agriculture. High school students have been active in the studies, which has also provided a valuable educational element in the project.
Three different types of horses have participated in the trials:
- Riding horses
- Icelandic horses
- Trotters
The trials focused on observing the horses’ voluntary feed intake.
They were offered press cake in two different formulations:
- Fresh press cake
- Dried and pelleted press cake
The aim was to see if the horses chose to eat the press cake themselves, and if so, in which form they preferred it. This is a first step in assessing the usefulness of press cake as a new sustainable Swedish-made roughage and protein supplement in the horse’s diet.
The next step
The results from the trials are currently being analysed and processed, and we expect to be able to present more detailed information by the end of 2025.
The upcoming results can help broaden the feed base for horses and provide new opportunities to use Swedish-produced resources more efficiently – something that both strengthens the industry and reduces environmental impact.
Want to know more?
If you want to know more or have questions you’ll find the contact people for this work package down below.
Materials from the trials
Here you’ll find all the documentation and images from this trial.
