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ASCI 35 > Anatomy and Physiology > Flashcards

Anatomy and Physiology Flashcards

1
Q

Digestive System

A

long tube beginning with the mouth and ending with the anus

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2
Q

What happens in digestive system?

A

Large complex molecules are broken down into simpler molecules, and these simpler molecules cross cellular lining

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3
Q

Digestion

A

large complex molecules are broken down into simpler molecules

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4
Q

Absorption

A

simpler molecules cross cellular lining

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5
Q

Four Major Digestive Systems

A

Ruminants, Monogastric, Modified Monogastric, Avian

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6
Q

Ruminants

A

four compartment stomach (cattle, goat, sheep, deer)

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7
Q

Monogastric

A

have 1 simple stomach, extensive intestines (hogs, dogs, humans)

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8
Q

Modified Monogastric

A

have one stomach, with extensive intestinal system and enlarges cecum (horses, rabbits)

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9
Q

Avian

A

begins w/ mouth and includes several unique structures before ending at cloaca (various birds/poultry)

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10
Q

Digestive System

A

Mouth, Saliva, Esophagus, Stomach

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11
Q

Mouth

A

prehension tools (grasps food)
- chews food and breaks down food particles (chewing, grinding, mashing)
- salivary secrete juices containing enzymes to begin digestion (limited in horses)
- Bolus is formed and food becomes easier to swallow and becomes accessible to enzymes that start the breakdown process

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12
Q

Bolus

A

soft cohesive mash of chewed food, saliva, and enzymes

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13
Q

Structures of the Mouth

A

lips, beak, teeth, and tounge

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14
Q

Ruminants mouth structure

A

have a dental pad and no top teeth, cattle use their tounge to grab feed

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15
Q

Sheep Mouth Structure and Benefit

A
  • Sheeps use their lips to graze
  • Benefit is sheep can access higher quality feed because sheep can get lower to the ground with their lips where it’s fresher and has more digestible nutrients BUT added parasite risk
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16
Q

Avian Mouth

A

they peck to get their food because they don’t have teeth

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17
Q

Saliva

A
  • during chewing, saliva is added from 3 main bilateral pairs of salivary glands
  • mixes with food to form bolus
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18
Q

4 Functions of Saliva

A
  • lubricate and binds bolus to prevent esophagus damage
  • aides in test reception by solubilizing
  • contains digestive enzyme for starch consumers (except in horses, smaller quantities in cattle)
  • acts as a buffer to normalize pH - important in ruminants
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19
Q

Esophagus

A

muscular tube connects mouth to stomach
- smooth muscle rhythmically causing the contents to move peristalsis
- tube to transport bolus to GI tract to either stomach (monogastric), reticulum/rumen (ruminants), OR crop (avian)
- muscle contraction controlled by CNS
- at end of esophagus is the esophageal sphincter which is a one way ring of muscle that relaxes to allow the food to enter the stomach
- Rumination (cud chewing) reverses action

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20
Q

Peristaltic Movement

A

sequential contraction of ring-like muscles
- happens at zero-gravity to varying degrees (not chickens cause muscle is weak)

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21
Q

Reverse Peristalsis

A

vomiting/cud (not in horses)

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22
Q

Stomach

A
  • muscular contractions break down food inside the stomach where there are gastric glands
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23
Q

Gastric Glands

A
  • secrete digestive juices (hydrochloric acid and powerful enzymes and pre-enzymes)
  • Gastric Enzymes like pepsin and rennin (in young) begin to break down proteins
  • HCL is the very acidic pH that inactivates salivary amylase (stomach protects itself from the acid with the mucus lining on the outside)
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24
Q

Pepsin

A
  • “sin” ending meaning it acts as proteins
  • most enzymes end in “ase” though because they come from cellulase but not pepsin
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25
Q

3 Sections of Small Intestine

A

duodenum, jejunum, ileum (order)
- long coiled tube connection stomach to large intestines (3x body length)

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26
Q

Functions of the Small Intestines

A
  • majority of the digestion by enzymatic action
  • absorption of AA, monosaccharides and lipids
  • surface covered with villi which increase surface level
  • approximately 90% + or - of digestion and all absorption occurs in SI, which requires LOTS of surface area, achieved through muscular folds to slow down process
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27
Q

Muscular Folds

A

slow down process and mixes feed

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28
Q

Villi

A

increases surface area of small intestine and absorption

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29
Q

Microvilli

A

brush border, contains enzymes and improve absorption because of increases surface area
- tiny fingerlike protrusions along the walls of the small intestine called villi

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30
Q

Muscular Folds, Villi and Microvilli

A

take in the absorbable units of carbs, proteins, lipids, vitamins, and some water and minerals through the enterocytes

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31
Q

Duodenum

A
  • Brunner’s gland produces alkaline mucous that A. protects duodenum from acidic chyme B. protects alkaline environment to activate enzymes C. lubricate intestinal walls
  • receives secretions from pancreas and liver via ducts to neutralize pH and aid in digestion
  • bile emulsifies fat and protein digestion continues
  • iron absorption1
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32
Q

Jejunum

A

longer villi and more microvilli
- enzymatic digestion continues
- main site in small intestines of carbohydrated and proteins absorption

33
Q

Ileum

A

short in most livestock species
- absorbs B12 and bile salts
- absorption of fat and fat soluble vitamins
- absorption of remaining nutrients
- microbial population growth starts

34
Q

Small Intestines MORE

A
  • the intestinal walls are made up of smooth muscle that controls and relaxes moving the food or chyme forward then slightly backward
  • gives intestine more time for absorption
  • both bile and pancreatic juices dumped through pancreatic duct into duodenum
35
Q

Pancreas

A
  • secreates enzymes to act on protein, CHO, and fat
  • secretes and dumps alkali containing juices ot help buffer the hydrochloric acid from stomach and digest
  • IMPORTANT alkaline neutralized acid and if it didn’t the acid would damage your intestines and villi, affecting absorption
36
Q

Liver

A
  • secreted bile which aid in fat digestion and absorption
  • IMPORTANT bile is an emulsifier so it breaks fat down smaller and the lipase (enzymes) break it down more for easier absorption
  • Metabollic regulator/nutrient metabolism
  • waste prodyct removal (ammonia)
  • nutrient storage (iron, vit, glycogen)
  • drug inactivation
37
Q

The Large Intestine

A
  • final digestive structure
  • consists of the cecum, colon, and rectum
  • by the time the digested food of chyme reaches the large intestine most nutrients have been absorbed
  • the primary role of the large intestines is to covert chyme into feces for excretion
  • here the colon absorbs water from the chyme changing it from liquid to solid
  • the large intestine does not contain villi
  • some minerals are also absorbed here
  • microbial digestion occurs in cecal fermenters (horses)
38
Q

Pregastric Cecal Fermentation

A

formation that occurs in the rumen of the ruminant animals, BEFORE the food passes into the small intestines (ruminants)

39
Q

Postgastric

A

the fermentation of feed occurs in the cecum, behind the small intestines (cecal fermentors)

40
Q

Rumen (Paunch)

A
  • largest compartment in mature animals
  • several strong muscular pillars that divide rumen and contract to mix and partition feed
  • located on left side of the abdomen
  • primarily anaerobic
  • lined with papillae (increase surface area)
41
Q

Functions of the Rumen

A
  • storage vessel to consume/regurgitate
  • soak the food so microbes can digest
  • microorganism home for millions of them
42
Q

Role of Microbes

A
  • fermentation of carbohydrates to volatile fatty acids
  • synthesis of Vitamin B-12
  • microbial protein that feed off the nitrogen (low quality protein) and turn it into microbial protein (high quality protein)
43
Q

Reticulum (Hardware Stomach)

A
  • located next to heart
  • honeycomb appearance (thick and rubbery)
  • called the hardware because it prevents food that isn’t small enough and directs them to omasum or back to rumen
  • collect foreign material such as nails and wires
  • no enzymes secreted
44
Q

Omasum (Butcher’s Bible)

A
  • many folds prevents feed from leaving rumen if too large
  • removes fluid because the feed that passes through to the abomasum which has many enzymes and if the feed was watery the enzyme/acid concentration would be dilluted
  • traps food particles until size is reduced
  • no enzymes from walls
45
Q

Abomasum

A
  • true stomach
  • same function as glandular of monogastrics
  • digestion by gastic secretions (HCA and pepsinogen and rennin)
  • mucus protects the lining from being digested
46
Q

Rumination (Cud Chewing)

A
  • decrease particle size for better microbe/enzyme action
  • increases saliva production to buffer rumen
  • amount of rumination depends on fiber content of diet
  • feed should be <1mm before leaving rumen
  • controls intake/gain or production (the shorter the fiber the less they regurgitate)
47
Q

Microbes of the Rumen/Reticulum

A

symbiotic relationship between microbial organisms and animal

48
Q

Reticulorumen Environment

A
  • constant temperature
  • moist environment
  • anaerobic environment
  • food substrates provided
  • end product removed

Rumen’s get
- ability to digest fibrous feed
- can change poor quality protein to high
- some vitamin production

49
Q

Microbe Types

A

bacteria
protozoas
fungi

50
Q

Rumen Microorganisms

A

type and number depends on
- feed consumption - forage v concentrate
- level of intake - correlation w/ population

51
Q

More Info on Microbes

A
  • fiborous feeds are more efficiently digested by the rumen microbes than the cecum
  • cullulose and hemicullulose are microbial enzymes (animals dont produce these)
  • dietary upet (too much grain) causes rapid change in microbial population which greatly affects fiber digestion
52
Q

Young Ruminants

A
  • rumen is sterile at birth
  • innoculation through environment and saliva
  • reticulo-rumen grows with fibrous feed introduction and as an animal grows
  • abomasum is much larger in young
53
Q

Esophageal/Reticular Groove

A

during nursing or bucket feeding, milk bypasses rumen and goes directly to abomasum via this groove
- reflex action causes the groove to close to form a tube-like structure
- this prevents milk or milk replacer from entering rumen, if calf drinks milk rapidly some may overflow into rumen
- IMPORTANT bypassing rumen is benefical because when it does the amazing protein in the milk stays while if it went to the rumen and was fermented it would change it intermediate protein

54
Q

Disadvantages of Microbial Protein

A
  • all levels of protein quality end up as microbial protein
  • high quality protein is downgraded to intermeditate, milk (high) is protected by esophageal and doesn’t go to rumen
  • readily avaible carbs (sugars and starches) are converted to volatile fatty acids to be absorbed and used as energy sources. (good and bad cause these fatty acids get absorbed for energy through the rumen wall but the microbes also take some which end up as methane which is bad for the environment)
55
Q

Microbial Fermentation End Products Good

A
  • Volatile Fatty Acids - used as main energy sourse
  • Ammonia - used to make microbioal protein. Bacteria re 60% protein and are a major protein source as they leave the rumen and are digested in abomasum and SI
  • B Vitamins
56
Q

Microboal Fermentation Bad

A

Gases are wasted energy and belched out which is bad for the environment

57
Q

Volatile Fatty Acids

A
  • acetic acid (acetate) comes from cellulose and impacts milk fat
  • propionic acid (propionate) comes from starch and can go to glucose
  • butyric acid (butyrate)
58
Q

Gas from Energy

A
  • releases gas produced by microbial fermentation carbon dioxide and methane
  • rumen contracts and forces air out
  • necessary to prevent bloat
59
Q

Modified Monogastric Digestive System

A
  • horses and rabbits
  • able to utilize large amounts of roughage because of their cecum
  • similar to fermentation in ruminants but not as complete
60
Q

Cecum

A

1st section of the large intestine where microbial bacteria break down roughage

61
Q

Horse Digestive Tract

A
  • no salivary amylase (can’t break down a lot of starch)
  • enlarged cecum where fermentation occurs
  • no gall bladder (liver compensates by continuously make bile)
  • small stomach and cant vomit (small meals throughout the day)
62
Q

How does this affect the horse?

A
  • No amylase means little to no starch
  • Cecum means we can feed roughages
  • No gall bladder means we can’t feed much fat
  • Small stomach means small meals throughout the day
63
Q

Parts of the Large Intestine in Horses

A
  • Cecum - fermentation/fiber breakdown
  • Large Colon - absorbs water, VFA, AA, P and NaCI
  • Small Colon - more water absorption and fecal ball formation
  • Rectum - fecal storage
64
Q

Rabbit Digestive Tract

A
  • Stomach and cecum are largest compartments
  • less digestible fiber sorts to colon for excretion
  • cecum has a microbial pop. for VFA from fiber digestion, microbial protein synthesis, and Vitamins K and B complex
  • contents packages into cecotrope
  • cecotrope is re-consumed by rabbits for additional nutrients
65
Q

Avian GI and Digestion

A

Oral Cavity, Oesophagus, Crop, Proventriculus, Gizzard or Ventriculus, Small Intestine, Pacreas, Liver, Gall Bladder, Ceca, Large Intestine, Cloaca

66
Q

Oral Cavity Avian

A
  • food is grasped and propelled backward by beak
  • no teeth = no mastication = grind (feed form)
67
Q

Oesophagus in Avian

A
  • food is carried by peristalsis and aided by gravity where it’s sent to crop
68
Q

Crop in AVian

A
  • storage allows quick consumption and digestion later
  • microbial growth occurs in aiding in digestion
  • time food spends in crop depends on amount, consistency, hardness, and water amount
69
Q

Proventriculus in Avian

A
  • secretory stomach similar to gastric stomach, differs in that it does little mixing or holding
  • glandular organ, produces gastric juices containing acid (HCL), and some enzymes (pepsin)G
70
Q

Gizzard or Ventriculus in Avian

A
  • grinding stomach, highly muscular, increases digestibility by reducing particle size
  • hard lining so when it contrats in grinds the feedstuffs down
71
Q

Small Intestine in Avian

A
  • duodenal loop, pancrease in middle, digestion begins
  • majority of digestive functions (breakdown of food and nutrients are absorbed)
  • Jejunim/ileum seperated by Meckel’s Diverticulum (remnant sitre of yolk sac attachment)
72
Q

Pancreas in Avian

A
  • makes enzymes and hormones (amylase, insulin, glucagon)
  • released during digestion as needed
  • helps break down food and turns it into usable enery
73
Q

Liver in Avian

A
  • makes and secreted bile
  • metabolize fats for energy
  • stores and metabolizes carbohydrates
  • detoxifies drugs
74
Q

Gall Bladder in Avian

A
  • holds bile (made my liver), emulsified fats in small intestine
  • when fatty seeds are consumed it squeezes bile into duodenum of small intestine
  • secretions from liver, pancreas, gall bladder mix together
  • the pancreatic duct opens into the duodenum
  • these secretions break down fats, sugars, and proteins
75
Q

Ceca in Avian

A
  • very little hindgut fermentation
  • produces fatty acids and B vitamins but very little absorption
  • water absorped
  • emptied 2-3x a day into pasty odiferous droppins
76
Q

Large Intestine in Avian

A
  • very short portion of gastrointestinal tract
  • some water absorbed
77
Q

Cloaca

A
  • 3 parts (end of GI tract, reproductive, and urinary tract) all open into cloaca
  • the rectum and cloaca are used in depositing of residue
  • overall passage of food ranges from 2-24 hours
  • this is the fastest in growing and laying, WHY? because of ad-libidum feed
78
Q

Extra about Cloaca in Avian

A
  • the ureters empty into the cloaca and white almost solid urine of the chicken if voided at the same time as the intestinal contents giving the white cap to the chicken feces. the chicken empties the ceca every 8 hours producing brown frothy droppings which are distinct

ASCI 35 (3 decks)

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