kellybee
Well-Known Member
Have been taking extra caution with our laminitic pony the last month or so. We've recently put her in a field that hasn't been grazed (or used at all) for approx 3yrs, although hay was cut off it in August and it's been left to grow back. The grass isn't exactly lush, it's pale, broad stuff and I mowed it a week before she went in, plus it has tall trees all around which shadow the grass/prevent the sun from touching most of it with the exception of a few hours during the day. She's turned out with my 14.2 in a grazing muzzle and she does graze all day with it on, although I've been leaving it off at night. The paddock is big enough that they can run around if they want to, I guess about a quarter of an acre.
Feet are all fine and no signs of any kind of flare up, and the big un is grazing it down quite quick, but I'm wondering when people consider autumn to be over? She was out all winter on long grass with no muzzle last yr (because she didn't have much weight on and back then we'd been told she wasn't laminitic, although the breeder has since said she's always had it), but I'm wondering when the "extra high" danger zone will be behind us in terms of fructins?
I've read that grass doesn't grow so much when its less that 5 degrees by night, so should I be expecting the fructins to drop with the temperature? There's so much info out there, but I want to get it right.
If anyone could help me de-tangle my brain I'd be really grateful!
Feet are all fine and no signs of any kind of flare up, and the big un is grazing it down quite quick, but I'm wondering when people consider autumn to be over? She was out all winter on long grass with no muzzle last yr (because she didn't have much weight on and back then we'd been told she wasn't laminitic, although the breeder has since said she's always had it), but I'm wondering when the "extra high" danger zone will be behind us in terms of fructins?
I've read that grass doesn't grow so much when its less that 5 degrees by night, so should I be expecting the fructins to drop with the temperature? There's so much info out there, but I want to get it right.
If anyone could help me de-tangle my brain I'd be really grateful!