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HORSE MANAGEMENT ARTICLESSlobbering in LegumesI have heard many people talking about problems with horses slobbering while grazing a variety of forages in addition to clover. I wanted to include this to try to clear up some of the misconceptions about slobbering. The classical slobbering syndrome, caused by ingestion of slaframine, can occur on all legumes, not just clover and alfalfa. The condition incorrectly has been solely attributed to red clover. However, all clovers, including Ladino have the capabilities of harboring the fungus during periods of high moisture. Horses grazing in pastures containing high levels of lespedeza and minimal amounts of ladino clover have encountered major slobbering problems during drought conditions! Apparently, continual short grazing just above ground level maintains a constant moisture content on the lespedeza leaflets which in turn produce the fungus that generates slaframine. The spots will appear as uncentrentric brown, golden or black rings. When ingested, the slaframine activates the salivary glands. Removal of the affected forage will stop the slobbering. Unfortunately, if slaframine intake continues, the horse can produce as much as 12=15 gallons of saliva daily which would cause severe dehydration and possibly death. This condition is especially serious in periods of high temperature and humidity. Although the dehydration symptoms can be treated, there is not treatment for slaframine except to eliminate it from the diet. Pasture management does play an important role in minimizing the occurrence of slobbering. Management practices include:
Selecting Hays For HorsesHigh quality forage normally
makes up 40-100% of the horses diet, depending upon work load and physiological
stage of development. Horses readily eat several kinds of grass and legume hay,
especially when it is leafy and of high quality. There are two primary ways to
evaluate hays (a) chemical testing, (b) visual appraisal. While visual appraisal
can give a general indication of the quality, only;
chemical testing can estimate the nutritive value. In addition to the nutritive
value of hay, one needs to know: Factors To Consider When Evaluating HayPlant Maturity is probably the single most important factor influencing nutrient content and quality of hay. Generally, as a forage plant advances in maturity, the percent protein, energy digestibility, intake and leafiness decreases; at the same time, the percent fiber, lignin and stem increases. Therefore, when evaluating hay, pay close attention to the factors which indicate stage of maturity. Of course, hay that is moldy, dusty or contains toxic plants or insects can nullify the value of proper stage of harvest. Texture pertains to stem size (length & diameter) and softness (pliability or flexibility). Texture gives some indication of the palatability or acceptability by animals. (1) Large, long stems which are
hard and rigid are undesirable. Color is an unreliable measure of
hay quality. It is influenced by fertilization, sun bleaching, curing, moisture
content and species. All hays will gradually "lose color" with
storage. Aroma. Smell the hay for any unusual odors. A musty or moldy odor indicates that the hay was baled too wet. If this odor is detected, check for evidence of mold. (1) Mold will appear as a grayish
white, flaky substance or "dust", usually located in tightly packed
sections of the bale. Foreign Material. All materials
considered foreign to pure or mixed hays will alter the nutritive value, and
some may be dangerous such as: rushes, stubble, bottles, glass, wire, burs,
thorns, barbs, poisonous plants and others. If you wish to have get a forage
analysis done on hay, contact Ben Chase, Rockingham County Livestock Agent with
the North Carolina Cooperative Extension Service at 336-342-8230 (or your county
Extension Office) and request the forage analysis kit. In North Carolina the
Department of Agriculture conducts the analysis for $10 a sample for In-State
Residence.
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