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Nutrition > Lecture 4 part 3 > Flashcards

Lecture 4 part 3 Flashcards

1
Q

bovine mouth

A
  • molar teeth (upper and lower)
  • grind in lateral movement
  • saliva
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2
Q

what is in bovine saliva

A
  • buffer (bicarbonate)
  • no enzymes but contains N, P, and Na which microbes use
  • continuous production of saliva
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3
Q

when does production of saliva increase in bovine

A

during rumination and eating

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4
Q

when animals break down material, they usually excrete what

A

nitrogen
- makes it way back into saliva in ruminants

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5
Q

what is the ruminal wall like in young rumens

A

smooth

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6
Q

what are the compartments of the stomach

A

rumen
reticulum
omasum
abomasum

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7
Q

what makes the larger portion of the stomach of ruminants

A

rumen and reticulum

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8
Q

is ruminant digestion linear?

A

not really, digestion bounces around in different places

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9
Q

rumen

A
  • fills almost entire left side
  • papillae
  • underdeveloped at birth
  • largest portion in adult ruminants
  • usually absorbs fatty acids
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10
Q

papillae

A
  • finger like projections
  • increase surface area
  • develop over time after exposure to fiber/diet
  • absorb VFAs
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11
Q

what are the functions of the rumen

A

stores
soaks
physical mixing and breakdown
fermentation via microbes

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12
Q

what does the rumen work with for mixing and regurgitation

A

reticulum

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13
Q

reticulum

A
  • like a filter
  • honey comb structure
  • not completely separated from rumen
  • lined with mucus membrane and intersecting ridges
  • no enzymes
  • also have papilla
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14
Q

functions of the reticulum

A
  • moves ingesta back into rumen or omasum
  • regurgitation during rumination
  • still some fermentation
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15
Q

what is located at the bottom of the reticulum

A

the omasum

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16
Q

ruminoreticulum

A
  • work together
  • half wall of tissue that separate the two
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17
Q

omasum

A
  • butchers bible
  • no enzymatic activity
  • spherical shape
  • filled with muscular laminae
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18
Q

functions of omasum

A
  • reduce particle size of ingesta
  • some water absorption
  • assist with physical breakdown
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19
Q

abomasum

A
  • first glandular portion
  • similar to simple stomach of non ruminants
  • secretes enzymes
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20
Q

bovine small and large intestine

A

similar in structure and function to swine
- minimal fermentation happening

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21
Q

young ruminants

A
  • like a monogastric
  • have esophageal groove
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22
Q

what is important to feed young ruminants

A

hay and grain for papilla growth

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23
Q

what is the largest part of the digestive system in young ruminants

A

abomasum

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24
Q

what is the esophageal groove

A
  • reticular groove
  • continuation of esophagus into reticulum
  • straw like structure
  • muscle reflux to divert milk away to place where it can be digested first
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25
Q

why is the esophageal groove considered a neural reflux

A

as they sucks this develops

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26
Q

rumination

A

regurgitation
remastication
resalivation
reswallowing
- do this process mutltiple times

27
Q

why does rumination occur

A

forage and feed quickly so they have to complete chewing at a later time
- prey animals

28
Q

what influences digestion

A

particle density
- large, low density particles float on top of liquid
- small, dense particles settle to bottom

29
Q

what do the large, low density particles that float on top form

A

fibrous mat so more mastication needed

30
Q

what is the top part of rumen

A

like a gas cap

31
Q

why it is a by product of fermentation

A

gas

32
Q

what shape does the flow of ingesta follow

A

figure 8 pattern

33
Q

what does the rumen house

A

microbes
- feed microbes first

34
Q

what is important during regurgitation

A

burp to help release gas

35
Q

how does the colonization of microbes occur

A

calf gains microbes from environment (diet)

36
Q

what can microbes attach to

A

food
rumen wall

37
Q

what make up rumen microbes

A

bacteria and protozoa (mostly bacteria)

38
Q

what are most of the microbes in the rumen

A

obligate anaerobes (O2 free environment)

39
Q

what is special about rumen bacteria and protozoa

A

very diverse

40
Q

do all microbes have the same job in the rumen

A

no
- may have different food sources so may produce different products

41
Q

what are the end products of microbial fermentation

A
  • FVAs (major source of energy)
  • ammonia
  • gases
  • microbial protein (major source of protein)
  • heat
42
Q

what are the three main things that come from VFA

A

acetate
propitiate
butyric

43
Q

what is the most effiecient product of VFA

A

propionate because it is more efficient energy produced and can be directly converted to glucose

44
Q

acetate

A

precursor for fat synthesis in mammary gland

45
Q

high fibrous diet=

A

decreased propionate and increased acetate
- ex= high hay diet= high fibrous

46
Q

including RAC in diet=

A

increased propionate and decreased acetate

47
Q

what does a change of diet also change

A

outcome of fermentation by changing microbes

48
Q

what type of relationship do cows and microbes have

A

symbiotic relationship

49
Q

what happens when large amounts of grain or pelleted roughage are fed

A
  • RAC/cellulose may pass out of rumen and be partially digested in intestine (by enzymes)
  • lead to lower gut fermentation
  • not as efficient
50
Q

what happens if un-adapted to large amounts of grain

A

lead to bacteria that produce large amount of lactic acid

51
Q

increase grain=

A

increase fermentation

52
Q

if there is too much grain, what can happen

A

spill out of rumen and intestines cause fermentation but this is not efficient

53
Q

what influences microbial populations

A

diet

54
Q

ruminal acidosis

A
  • abrupt change from fiber to grain
  • increase starches and sugars
  • increase fermentation rate, bacteria growth, FVAs (good)
  • acid is decreases pH of rumen (bad; hurts microbes)
  • papilla destroyed from low pH
55
Q

what can ruminal acidosis lead to

A

metabolic acidosis which goes into bloodstream

56
Q

what are the fates of nutrients consumed

A
  1. used by microbes, degraded into products absorbed directly from VFAs (feeding microbes first)
  2. modified during fermentation in rumen and digested in lower tract (microbes partially use it then goes elsewhere)
  3. escape fermentation in rumen and go thru hydrolytic digestion in GI
  4. escape fermentation in rumen and GI region so fermented and absorbed in colon/cecum
  5. escape digestion completely and excreted in feces
57
Q

microbial protein

A
  • upgrade of nitrogen to protein
  • downgrade of high quality of protein to microbial
  • rumen protein utilization is low
58
Q

protein fermentation

A
  • microbial protein has better amino acid profile than low quality dietary protein (corn)
  • microbial protein has worse amino acid profile than high quality dietary protein (soybean meal)
59
Q

how do dietary fats disrupt microbes

A
  • saturate fats (add hydrogen)
  • change location of double bonds
  • alter bond orientation
  • odd number of C in chain
60
Q

what are 4 vitamins that may be problematic that microbes synthesize

A
  • b12- cobalamin
  • thiamine- high in RAC reduce synthesis
  • niacin- involved in ketosis if deficient
  • biotin- may be supplemented
61
Q

gas production

A
  • really difficult to measure
  • greenhouse gases
    up to 600L of gas/day
  • CO2, CH4, N
  • trace amounts of O2, H2, and H2S
62
Q

eructation

A

contractions of rumen forces gas forward and down to esophagus opening
- if esophagus not obstructed, gas escapes out

63
Q

how can you treat bloat

A
  • tubing: pour food safe mineral down tube
  • trocar: small surgical incision and then placed into body wall
64
Q

what are the two types of bloat

A

foamy
obstructive

Nutrition (29 decks)

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