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Fescue Foot: Assay of Extracts and Compounds Identified in Extracts of Toxic Tall Fescue Herbage¹

University of Missouri, Columbia 65211 and US Department of Agriculture, Peoria, IL 61604

Abstract

The specific compound(s) that produces fescue foot in cattle grazing tall fescue (Festuca arundinacea Schreb.) remains unidentified. This study further defines the chemical nature of the toxicant(s) within the anion fraction of an 80% ethanolic extract of toxic tall fescue. By combining the bovine intraperitoneal (ip) assay with videothermometry and ion exchange chromatography, and gas chromatography with mass spectrometry, we identified and tested the following compounds in the toxic fraction: lactic, glycolic, succinic, glyceric, quinic, shikimic, pyroglutamic, pipecolic and malic acids, along with 3-deoxy-ribo-hexono-l,4-lactone. While some symptomatology of fescue foot was noted, e.g., reddening of the coronary band area when mixtures of organic acids were injected, there was neither a decrease in coronary band temperature nor the appearance of lameness. Although goats exhibited none of the more significant clinical signs of fescue foot, they did show a skin temperature response to fractions that had previously reduced coronary band temperature values in cattle. Goats may be a suitable assay animal for testing forage extracts via the ip injection-videothermometry technique.

¹ Contribution from the Missouri Agr. Exp. Sta., Journal Ser. No. 8870, approved. These experiments were conducted under Cooperative Agreement 58-519B-9-815 between the Northern Regional Research Center, SEA, USDA and the Missouri Agr. Exp. Sta.

² Dept. of Biochem., Univ. of Missouri, Columbia 65211.

³ Northern Regional Research Center, AR, SEA, USDA, Peoria, IL 61604. The mention of firm names or trade products does not imply that they are endorsed or recommended by the USDA over other firms or similar products not mentioned.

⁴ Biometrician, North Central Region, SEA, USDA stationed at the Northern Regional Research Center, Peoria, IL 60604. thermometry technique