Steaming is the better choice for horses with respiratory sensitivity because it reduces dust, mould, bacteria and allergens while preserving nutrients and palatability. Soaking is the better tool for metabolic conditions requiring lower sugar. The two methods solve different problems, so the right answer depends on whether the horse’s primary issue is airways or metabolism. The smell of steamed hay or peat moss is intoxicating so I can only imagine its like warming a bowl of porridge for your horse.
Table of Contents
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Why is dusty hay a problem for horses with respiratory conditions?
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Does steaming or soaking hay change the sugar and nutrient content?
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Which method is better for a horse with both respiratory and metabolic issues?
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How do you steam or soak hay correctly at home or at the barn?
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What should horse owners, trainers and vets consider before choosing a method?
Why is dusty hay a problem for horses with respiratory conditions?
Mould, dust and bacterial contaminants in hay are a leading trigger of airway inflammation in stabled horses. Even hay that looks clean can carry microscopic particles that lodge deep in the respiratory tract and provoke an inflammatory response.
The horse’s respiratory anatomy and stable environment work together to concentrate inhaled particles. Horses spend long hours with their noses near hay nets and bedding, breathing the same air repeatedly. Poor ventilation in barns makes the exposure worse.
Clinical signs of respiratory sensitivity include coughing, nasal discharge, poor performance and exercise intolerance. These signs often appear gradually, which means owners and trainers may mistake them for a horse simply being unfit.
Respiratory-sensitive horses are a welfare priority for owners, trainers, veterinarians and breeders. According to The Horse, reducing inhaled dust and mould is a core part of managing these horses. Mad Barn notes that hay hygiene directly affects airway health in stabled horses.
How does steaming hay work to reduce dust and allergens?
Steaming works by heating hay to at least 212°F (100°C) for roughly 60 to 90 minutes. The high-temperature steam penetrates the bale and neutralises mould, bacteria and allergens that trigger respiratory inflammation.
High-temperature steaming is proven to reduce up to 99% of mould, bacteria and allergens, according to Haygain. The steam reaches temperatures that kill or deactivate the contaminants without soaking the forage.
Steaming does not soak the hay, so it stays light and palatable. Horses generally accept steamed hay readily, and the process does not create the heavy, waterlogged texture that can put some horses off soaked hay.
A full steamer cycle takes approximately 60 to 90 minutes, according to The Horse. The hay should be fed once it has cooled after the cycle completes.
What does soaking hay actually do to dust and bacteria?
Soaking hay reduces airborne dust but does not sterilise the forage. Submerging hay in water settles dust particles, yet the water itself creates conditions that can encourage microbial growth.
Bacterial counts can rise by up to 150% within as little as 10 minutes of soaking, according to Haygain. The longer soaked hay sits before consumption, the greater the bacterial and mould growth becomes.
Soaking also produces effluent that is significantly more polluting than raw sewage, according to Haygain. Each soak uses 60 to 100 litres of water, and the resulting wastewater requires careful disposal.
Mad Barn recommends hanging the hay net for at least 30 minutes after soaking to allow water to drain before offering it to the horse. Soaked hay should be fed promptly and never left sitting, especially in warm weather.
Does steaming or soaking hay change the sugar and nutrient content?
Soaking leaches water-soluble carbohydrates from hay, but results vary widely by hay type, maturity, water temperature and soaking duration. Sugar reduction is not consistent enough to rely on without testing the forage.
Soaking also removes potassium, sodium, magnesium, phosphorus and other water-soluble nutrients, according to Blue Mountain Hay. The process does not selectively remove only sugar.
Steaming does not significantly reduce sugar. Reported reductions from high-temperature steaming typically range from 2% to 18%, according to Haygain.
A study published in the Journal of Animal Science examined nutrient content changes from steaming or soaking timothy-alfalfa hay in Standardbred racehorses, according to PMC. Steaming preserved most nutrients while soaking was the more effective sugar-reduction tool.
Which method is better for a horse with both respiratory and metabolic issues?
Some horses need lower sugar and cleaner forage at the same time. A horse with equine asthma and insulin dysregulation faces two competing forage management demands.
The combined approach is to soak hay to leach sugar, then steam it to reduce mould and bacteria before feeding. According to Haygain, soaking hay for nine hours followed by steaming for 60 minutes ensures lower sugar in the horse’s diet.
This dual method adds labour and water use, so it suits high-need clinical cases rather than routine feeding. The process requires planning around soaking time, steaming time and feeding schedules.
Working with a veterinarian or equine nutritionist is recommended to set soaking duration and confirm forage NSC levels. Blue Mountain Hay notes that not all horses need soaked hay, particularly those with normal metabolic function eating tested low-NSC forage.
How do you steam or soak hay correctly at home or at the barn?
The standard soaking protocol is to submerge hay for 30 minutes in warm water or 60 minutes in cold water, then drain for at least 30 minutes. Mad Barn recommends hanging the hay net to drain before feeding.
Soaking for longer than recommended can further reduce sugar content but increases the risk of mould and bacterial growth and can affect palatability. The trade-off means longer soaks are not automatically better.
The steaming protocol is to run a full cycle of about 60 to 90 minutes and feed once cooled. The Horse notes that a hay steamer heats hay to at least 212°F during the cycle.
Soaked hay should be fed promptly and never left sitting, especially in warm weather. Bacterial growth accelerates quickly once soaked hay is removed from water.
What should horse owners, trainers and vets consider before choosing a method?
The decision rule is straightforward: steaming for respiratory support, soaking for metabolic management, and both for horses needing each benefit. The horse’s primary clinical issue should drive the choice.
Practical trade-offs include water usage of 60 to 100 litres per soak, effluent disposal, equipment cost and daily labour. Soaking requires no specialised equipment but demands water handling and prompt feeding.
Not every horse needs soaked hay, particularly those with normal metabolic function eating tested low-NSC forage. Blue Mountain Hay advises testing forage before assuming soaking is necessary.
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Key Takeaways
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Steaming hay is the stronger choice for respiratory-sensitive horses because it reduces dust, mould, bacteria and allergens, while soaking can actually increase bacterial counts.
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High-temperature steaming reaches at least 212°F (100°C) over a 60 to 90 minute cycle and is proven to reduce up to 99% of mould, bacteria and allergens.
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Soaking is the better tool for lowering water-soluble carbohydrates, but it also leaches potassium, sodium, magnesium, phosphorus and other nutrients, and results vary widely.
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Steaming does not meaningfully reduce sugar, with reported reductions of only about 2% to 18%.
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Soaking hay for 30 minutes in warm water or 60 minutes in cold water, followed by at least 30 minutes of draining, is the standard recommendation.
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Soaking uses 60 to 100 litres of water per soak and produces effluent more polluting than raw sewage, so disposal matters.
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Horses with both respiratory and metabolic needs may benefit from soaking followed by steaming before feeding.
References
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Steaming Versus Soaking Hay for a Horse With Allergies – The Horse (2023-04-17)
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Forage Matters: Soaking Hay – When Does It Make Sense? – Blue Mountain Hay
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Nutrient content changes from steaming or soaking timothy-alfalfa hay – PMC (2019-08-10)
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Steaming vs. Soaking Hay for Horses – Mad Barn (2022-03-21)
