The Effect of Horse Shoeing with Egg Bar Shoes and Shoes with Wedge Pads on the Results of Thermal Imaging of the Equine Distal Limb

• Published in: Animals (Basel) Vol. 11; no. 6; p. 1479
• Main Authors: Mieszkowska, Marta, Adamiak, Zbigniew, Holak, Piotr, Głodek, Joanna, Jastrzębska, Ewa, Wolińska, Katarzyna, Mieszkowski, Marcin
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 21-05-2021; MDPI
• Subjects: Blood circulation; Body temperature; digital blood flow; Eggs; equine; Heart rate; Hoof; Horses; infrared thermography; Magnetic resonance imaging; Metabolism; Performance evaluation; Skin; Temperature distribution; Tendons; Thermal imaging; Thermography
• ISSN: 2076-2615; 2076-2615
• DOI: 10.3390/ani11061479

The presented manuscript provides reference for practitioners when measuring normal hoof temperature, as well as controlling the temperature after shoeing with particular shoes. The aim of this study was to determine the effect of horse shoeing with egg bar shoes and shoes with wedge pads on hoof temperature measured by thermography. This was a prospective study conducted on 16 horses. The horses were divided into two groups: horses from group 1 were shod with egg bar shoes, while horses from group 2 were shod with shoes with wedge pads. Thermographic examination was performed below the metacarpophalangeal joint before and one month after shoeing. After shoeing with egg bar shoes, there was a decrease in the median of the minimal temperature in the palmar view. After shoeing with wedge pads, thermography revealed decreased hoof temperature in the dorsal and palmar views. Horse shoes may have a negative impact on the blood circulation and metabolism within the distal part of the limb; however, our study found this only to a minor extent.