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Physiology > Exam 3 – Dr. Fleming Ruminant Physiology 1 > Flashcards

Exam 3 – Dr. Fleming Ruminant Physiology 1 Flashcards

1
Q

What is a ruminant?

A

Any even-toed, hoofed animal of the suborder ruminate, being comprised of cloven-hoofed, cud chewing quadrupeds, and including, besides domestic cattle, bison, buffalo, deer, antelopes, giraffes, comes, and chevrotains

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2
Q

What are ruminants able to do?

A

Utilize forages other animals cannot digest

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3
Q

What are the forestomachs of ruminants?

A

Rumen
Reticulum
Omasum
Abomasum

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4
Q

What do the esophageal and reticulo-omasal groove do?

A

Help bypass the rumen in young ruminants

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5
Q

Describe the special feature of ruminants in the mouth

A

No upper incisors or canine teeth

Dental pad

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6
Q

Which animals are high fiber, indiscriminate ruminants?

A

Cattle

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7
Q

Which animals are low fiber, discriminate/browser ruminants?

A

Sheep and goats

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8
Q

What is the size of the large intestine of ruminants?

A

33 ft

7.5 gal

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9
Q

What is the size of the cecum of ruminants?

A

3 ft

2.5 gal

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10
Q

What is the size of the small intestine of ruminants?

A

150 ft

16 gal

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11
Q

What is the size of the abomasum of ruminants?

A

5 gal

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12
Q

What is the size of the rumen of ruminants?

A

42.5 gal

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13
Q

What is the size of the omasum of ruminants?

A

4 gal

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14
Q

What is the size of the reticulum of ruminants?

A

2.5 gal

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15
Q

What are the advantages of being a ruminant?

A

Break down cellulose
Allows synthesis of high biological value protein
Production of all B vitamins

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16
Q

What are the disadvantages of being a ruminant?

A

Regular food intake at regular intervals
Long hours chewing
Keep rumen fermentation vat balanced

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17
Q

How long does a ruminant spend on food ingestion?

A

4-7 hours/day

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18
Q

How long does a ruminant spend chewing cud?

A

8 hours/day

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19
Q

What keeps the rumen fermentation vat balanced?

A

Large quantities of alkaline saliva
Constant mixing
Release of gasproducts

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20
Q

What are the rumen layers?

A

Gas
Fiber mat/raft
Fluid slurry

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21
Q

What is the diet of ruminants?

A

Roughages (cellulolytic)
Legumes (cellulolytic)
Grains (Amylolytic)

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22
Q

What are the different roughages?

A

Cellulose (glucose)
Hemicellulose (xylose)
Pectin (galactose)

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23
Q

What are legumes able to do?

A

Fix nitrogen

24
Q

What are the different grains?

A

Starches

Simple sugars

25
Q

What are requirements of fermentation?

A 
Regular addition of fresh food
Presence of suitable microbes
Steady removal of end products
Continuous mixing
Propulsion of fine particles and fluid
Anaerobic
Stability of temperature, osmotic pressure, redox, and pH
26
Q

Describe protozoa

A 
Live in fiber mat
Very sensitive to change
Feed on bacteria, plant starch and PUFAs
Provide high biological value protein
Prefer pH of 6.2
27
Q

What pH does cellulolytic bacteria prefer?

A

6.2

28
Q

What pH does amylolytic bacteria prefer?

A

5.8

29
Q

Describe lactobacillus spp.

A

Takes over at pH less than 5.8

Lactic acid producing

30
Q

What is the normal rumen pH?

A

5.5 - 7.0

31
Q

What pH is there with acute acidosis/grain overload?

A

Less than 5

32
Q

What pH is there with acute subacute acidosis/SARA?

A

Less than 5.5

33
Q

What are are diamond fistulas used for?

A

Rumen transfaunation

34
Q

What are the products of fermentation?

A

Gases
VFAs
Microbial and protozoal protein and lipids
Ammonia

35
Q

What gas is produced from fermentation?

A

Methane

36
Q

What happens to VFAs from fermentation?

A

Absorbed across rumen wall

37
Q

What happens to microbial and protozoal protein and lipids from fermentation?

A

Passed through to abomasum

38
Q

What happens to ammonia from fermentation?

A

Absorbed across rumen wall

39
Q

What are examples of VFAs?

A

Acetate
Butyrate
Propionate

40
Q

What are the ketone bodies?

A

Acetone
Acetoacetate
Beta-hydroxybutyrate

41
Q

Describe acetic acid

A

Minimal liver use
Oxidized throughout most of the body
Major source of Acetyl CoA for synthesis of lipids

42
Q

Describe propionic acid

A

Major liver use
Serves as a major substrate for gluconeogenesis
Critical because almost no glucose reaches small intestine for absorption

43
Q

Describe butyric acid

A

Comes out of the rumen as the ketone beta-hydroxybutyrate

Oxidized in many tissues for energy production

44
Q

What kind of diets produce more acetate and butyrate?

A

High fiber diets

45
Q

What kind of diets produce more propionate?

A

High grain diets

46
Q

What is protein broken down to in ruminants?

A

Simplest for–ammonia

47
Q

How much gas is produced?

A

Up to 40 L/hour 2-4 hours after a meal

48
Q

What are the green house gases?

A 
Water vapor
Carbon dioxide
Methane
Nitrous oxide
Ozone
49
Q

What percentage of green house gases is methane?

A

7.9%

50
Q

What does rumination do?

A

Mixes rumen fermentation vat continuously

Filters fluid and particulate matter through to omasum an abomasum

51
Q

What does rumination allow for?

A

Regular release of gas – eructation

Cud chewing

52
Q

What does cud chewing do?

A

Reduces particle size and increases saliva flow

53
Q

Describe the parasympathetic innervations of forestomachs

A

Vagus nerve

Promotes rumination and cud chewing

54
Q

Describe the sympathetic innervations of forestomachs

A

Thoracic ganglia to celiac

Decreases motility

55
Q

What happens to nervous cows?

A

Drip/drool saliva

Decrease rumen contractions

56
Q

What are the types of rumen contraction?

A

Primary – mixing
Primary – cud chewing
Secondary – eructation
Primary and secondary – cud chewing with eructation

Physiology (70 decks)

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