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Best diet for mallenders and sallenders

Chops for Mallenders and Sallenders

12 February 2024

Q. Can I add a chop to MalleMash?

A. Yes, but choosing the right chop is crucial!

This is one of our most frequently asked questions when it comes to MalleMash - our feed created for those prone to Mallenders, Sallenders, CPL and dry itchy skin. 

MalleMash was formulated to be fed on it’s own as a quick soak mash. Adding a chop / chaff will add additional texture and prolong eating time. Deciding which chop to feed can be crucial. Here at Simple System we avoid molasses, cereal, cereal by products, straw, soya and preservatives. These can all irritate sensitive horses.

Horses who suffer with Mallenders and Sallenders need to avoid wheat as this can make the condition worse. Chops / chaffs containing straw will sometimes include grain and additives used during the crop's production. Choosing a straw free chop is key and will ensure that your horse gets the maximum benefit from MalleMash.

To read more about why we never include straw in our feeds, please read our recent news article.

For good doers, use Timothy Chop. Timothy Chop is made from pure late cut Timothy grass that is low in sugar and starch and high in fibre. It is ideal for good doers and overweight horses.

For those with higher nutritional needs, use Perform & Shine. Perform & Shine is our premium grass chop. It is a blend of Timothy and Cocksfoot grasses and has a coating of fresh cold pressed Linseed oil. It is highly nutritious and suitable for poor doers and / or horses in hard work

If you'd like to discuss your horse's dietary needs, please contact our Feed Line on 01728 604 008 or complete our feeding advice form

Featured Products

A comprehensive high fibre mash, rich in omega 3 and natural vitamins and minerals. Provides dietary support for equines affected by Mallenders, Sallenders, CPL and dry itchy skin.


Premium grass chop with cold pressed linseed oil.


A high fibre Timothy Grass chop. Harvested at a mature stage for naturally low sugars.


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