Horse

Horse is a meat used occasionally as a protein source in some foods, mainly in Europe and in specialised diets, supplying good-quality protein, iron and B-group vitamins with a generally low fat content. Its leanness gives it moderate energy density. The chief appeal of horse lies in its rarity in pet food: very few animals have ever eaten it, which makes it a strong novel protein for an [elimination diet](/glossary/elimination-diet) aimed at suspected food allergy. That advantage rests entirely on the absence of prior exposure, since an animal that has never eaten horse cannot be sensitised to it (veterinary literature). Availability stays limited, and the use of horse meat meets cultural reluctance in some countries, while cost and supply can hold it back. On a label, fresh horse meat should be distinguished from any concentrated derivatives, and the word horse should be checked for its real share in the recipe (NRC, 2006). The marker: horse is one of the least common proteins, which makes it a serious candidate for an elimination trial, provided the animal's dietary history is confirmed first. It sits alongside [rabbit](/glossary/rabbit), [venison](/glossary/venison-deer) and [kangaroo](/glossary/kangaroo) in the novel-protein category, all of which lose value once an animal has been exposed.

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