New laminitis research published
The findings of four new laminitis research projects have been published by the Laminitis Consortium, a research body established by the WALTHAM Equine Studies Group.
According to the consortium, this new work represents an important step forward in its aim of advancing the understanding, prevention and management of laminitis.
One of the four studies, published in Grass and Forage Science, looked at the role of grass fructan in the development of the condition.
Researchers found that this may be incompletely digested in the foregut, before passing into the hindgut. This may then rapidly ferment, leading to metabolic disorders such as laminitis.
In other research led by Nicola Menzies-Gow at the RVC, regular, low intensity exercise was found to have a greater anti-inflammatory effect in ponies who had been laminitic previously, compared to non-laminitic ponies.
A third study, which is to be published in the Veterinary Record, looked at the important role of water temperature when soaking hay in reducing the water-soluble carbohydrate (WSC) content.
Researchers concluded that soaking hay in water at temperatures below 8ºC may be less effective in reducing WSC than soaking the same hay in warmer water.
Finally, research into the possible links between recurrent laminitis and reduced anti-inflammatory capacity has been published in the September issue of the Equine Veterinary Journal.
Clare Barfoot, researcher and development manager at animal feed company, SPILLERS, said: "These four new studies give further evidence to support some of the established management practices we advise for horses and ponies prone to laminitis.
"These include the importance of feeding a balanced diet alongside appropriate forage, grazing restriction and regular low intensity exercise whenever clinically possible."
The Greyhound Board of Great Britain has published new vaccination guidance, with all greyhounds registered from 1 January, 2027 required to have the L4 leptospirosis vaccination, rather than L2.
