Arabian heads - Page 5 - The Horse Forum

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post #41 of 88 Old 07-07-2013, 07:07 PM
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I'm not a huge fan of that extreme dish, either. However, I'm not really seeing an extreme dish in the horse used as an example.
Dick Reed is probably one of the finest breeders of Arabian horses and has an INCREDBILE program that has produced National champions again and again.
In fact, he owns one of my all time favorite stallion, Kordelas, and was the breeder of Reining champion TA Mozart.
Here is his website - I find it hard to go on there and not appreciate the quality:
Toskhara Arabians - Success in Reining, racing, Dressage, endurance racing and western division

This, to me, is an Arabian where the breeding for that dish has gone a little too far for my liking:

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post #42 of 88 Old 07-07-2013, 07:15 PM
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Here's a few of my guys:














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post #43 of 88 Old 07-08-2013, 08:51 PM
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A lot of what a head can look like depends on the photo angle. My mare Dream is not very araby-headed under normal circumstances. Most people think she is Anglo at best.



But catch her at the right instant, she suddenly looks very araby!



The other mare:



The boys:





I suspect the plain versus pretty heads are mostly related to their breeding: both mares are mostly polish, having been bred for racehorses and the boys have some egyptian in them, having been bred more for the show ring.
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post #44 of 88 Old 07-08-2013, 09:48 PM
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None of the pure bred Arabs I ever saw when I lived in Jordan had any extreme dish face, some didn’t have it at all, and most of the horses that the Bedouin I lived with thought were the best horses never had the dish face. I also seem to recall years ago reading Lady Ann Blunt's books, as part of my research, and I vaguely recall her saying that the horses she was seeing in Nejd back in the 19th century didn’t have much of a pronounced dish either. My guess is that its probably a reasonably modern preference selectively bread for.
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post #45 of 88 Old 07-09-2013, 12:30 AM
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I've read the Bedouins culled the too dished ones, sold them to the Europeans and later Americans......
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post #46 of 88 Old 07-10-2013, 02:21 PM
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I don't think anyone answered the OP's question about the reason why they have such a dished face.

Don't take this as gospel, as this is what I'm remembering from my Equine Exercise Physiology lectures, but the dish in the face developed due to the hot, arid climate the Arab evolved in. The dish effects the shape of the sinuses, which, coupled with the large nostrils, allows a large oxygen intake and cools the air efficiently, helping prevent potentially fatal overheating of the brain.

Compare them to the draft horses/British native ponies - they often have a more roman nose. The larger sinuses allow the air to be warmed before it is taken into the lungs, as they are typically from colder climates.
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post #47 of 88 Old 07-10-2013, 04:13 PM
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Makes sense....now( I know, off topic lol), somebody explain the barb, Andalusian and Lusitano....all convex profiles and at least the barb stems from similar climate to the Arabian......not saying you're wrong, Indie lol....just something that popped in my mind.
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post #48 of 88 Old 07-10-2013, 04:32 PM
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Quote:
Originally Posted by deserthorsewoman View Post
Makes sense....now( I know, off topic lol), somebody explain the barb, Andalusian and Lusitano....all convex profiles and at least the barb stems from similar climate to the Arabian......not saying you're wrong, Indie lol....just something that popped in my mind.
Hrmph. You have me stumped now I might have to go and dig out my revision notes and make sure I haven't just embarrassed myself
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post #49 of 88 Old 07-10-2013, 04:46 PM
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Then add that most of the original imports from the desert had only a slight hint of a dish......
Which leads me back to my original post waaaayyyy up there...it's not only the dish that makes an Arabian head
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post #50 of 88 Old 07-10-2013, 05:06 PM
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My mostly Crabbet bred gelding.
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