Champagne Horse

Champagne

Champagne dilution in horses is caused by a dominant mutation to the gene for solute carrier family 36 member 1 (SLC36A1). The Champagne dilution allele lightens the coat colour of the horse by diluting both dark and light pigment. Red hairs become gold, and black hairs become brown. The skin of Champagne-diluted horses is pinkish/lavender toned and becomes speckled with age; the speckling is particularly noticeable around the eye, muzzle, under the tail, udder and sheath. The eye colour is blue-green at birth and darkens to amber as the horse ages.

Inheritance

As a dilution allele, Champagne alters a horse’s base coat colour. Since it has a dominant inheritance, both horses with one as well as horses with two champagne alleles will display this feature.

• Chestnut/sorrel horses become gold champagne: a gold body colour and often a flaxen mane and tail. Gold champagne horses are visually similar to palomino horses.
• Bay horses become amber champagne: a tan body colour with brown points (sometimes referred to as amber Buckskin.)
• Black horses become classic champagne: a darker tan body with brown points.

Relevant tests

• P853