The best from yeast and malt
A bottle of malt beer a day for your horse? Many horse owners are familiar with this. Malt beer is added to ensure that the horse builds up an appetite, improves appearance and performance. Alcohol-free malt beer has long been known as a fortifier. As early as the 18th century, alcohol-free malt beverages were recommended for post-natal mothers, weak individuals, sufferers of lung complaints and the convalescent. Functional food products often contain malt, much in the same way as some malt-content chocolate bars are advertised on the basis of their performance-enhancing and mobilising characteristics. Malt bonbons are also a familiar and popular source of protection for the throat and neck.
But what is so special about malt?
Malt itself is controlled, germinated cereal which, following removal of the germ, has been dried under specific conditions.
During this germination process enzymes are formed which break down protein (proteases), starch (amylase), cellulose (cellulase) and pentosans (pentosanans). The enzymes transfer the reserve substances of the cereal corn into soluble substances that serve to enable the germ to grow. Germination is then stopped, however. The green malt thus created is then rendered storable in a drying process: after a 12-hour drying period at 35 to 40°C the temperature is raised to 80 to 105°C for four or five hours to obtain malt of a lighter or darker colour, depending on intended use. A by-product of this is the roasting aroma typical of malt.
EquiMall
In the Mall brewery in Meckesheim near Heidelberg a total of five different malt varieties are now mixed, shredded and then "mashed" with water for use in the production of the malt-yeast drink EquiMall. A special temperature control reactivates the enzyme once again. This slow process enables the creation of a range of nutrients and vital substances. Further nutrition is provided in the form of various sugar compounds that only occur in this combination in malt extract. These are primarily the maltose, the malt sugar, the maltotrienose and various glucose compounds. The primary flavourings include malt oil and isomalt oil. Various volatile organic acids, polyphenols and cleavage products from protein compounds such as amino acids and peptides, together with nucleoside compounds indicate the breadth of nutrients and active agents that are created as a result of the enzymatic breakdown of the corn. Many secondary and tertiary aromas and flavours add a fullness and body to the taste.
High enzyme activity
Within the equine intestine the malt enzymes also promote the digestion of cereal starch, protein and fibre. The digestion of starch in particular can lead to blockage in some horses.
Rich in antioxidants
Thanks to the malt, EquiMall contains a range of natural phenol compounds, such as flavonols, catechin and anthocyanogens. These antioxidant substances make a nutritive contribution to the protection of the heart, blood vessels, musculature, skin and nervous system of the horse.
A purely natural product
Where standard malt beer receives the additives sugar, sugar cane and carbon dioxide, EquiMall is a purely natural product. The dark colour and sweet flavour are the result of extremely high malt concentrations in the product.
Herbs and yeast
During the course of the production process various herbs and spices are added to the mash, lending EquiMall a refined flavour and aiding the digestive process. Following the addition of liquid fresh yeast the EquiMall is gently heated and then packed in an airtight vacuum process. The patented filling technique prevents premature spoilage, the product is durable without preservatives.
Utilisation of EquiMall
EquiMall is not only for use with performance horses, it is also used to stimulate the appetite and improve digestion in old horses and stud horses. The high yeast content of the product is particularly beneficial for the long-term rehabilitation of damaged intestinal flora. Fresh yeast is rich in natural vitamin B and is recommended in cases where the intestinal flora is damaged, as well as for general inefficiency. Foals and stud mares also benefit from a daily feeding.
Yeast and malt are particularly beneficial
• for all horses that are worked hard, stressed or nervous
• as preparation for covering (stallions and mares)
• for heavily pregnant stud mares and weanlings
• for convalescent and older horses
• for loss of appetite and changes of feed
• for weakened immune systems
• following the use of antibiotics and worming
• for digestive disorders
• for skin and hoof problems and when moulting |
