Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

NUTRITION > RUMEN Digestion > Flashcards

RUMEN Digestion Flashcards

1
Q

Which side do you assess the rumen?

A

Left side

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What is the main function of the rumen?

A

Fermentation of foodstuffs to produce…:
- Volatile fatty acids (VFA’s)
- Microbial proteins (synthesize by the bacteria)
- B Vitamins
(FERMENTATION: CORE FUNCTION OF THE RUMEN)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

How do we mesure the feeding of ruminants?

A

With the dry matter (you DO NOT include the water component):
E.g.: 15 Kg DM –> Easier to give recommandation as a vet!

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What does cellulose and hemicellulose turn into?

A

CARBOHYDRATES
Cellulose: starch + pectin
Hemicellulose: sugars

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

How is the carbohydrates metabolized?

A

BY THE BACTERIA IN THE RUMEN!

- Breaks them down into hexose –> 2 pyruvate –> Acetate, Butyrate, proprionate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What are the 2 big categories of carbohydrates?

A

Cell contents = non-fiber carbs or non-structural carbs (NFC/NSC) –> easily digested!

Cell wall = structural carbs = neutral detergent fiber (NDF)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What are the 2 components of NDF? Are they easily digestible like the NFC/NSC? Both digestible as easily?

A
  • Hemicellulose
  • Acid detergent Fiber: cellulose and lignin –> not digestible, need to limit those!

–> They are not as easily digested as NFC/NSC, they require specialize mechanisms to digest them!

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Crude proteins is the name given to the protein being digested. What are the 2 main categories and subcategories of each? Are they all really able to be digested…?

So what are the metabolizable protein…?

A

RUMEN DEGRADABLE: (microbial protein synthesis)

  • Non-proteins N fraction A
  • AA & proteins Fraction B

RUMEN UNDEGRADABLE: (usually supplemented by the owner)

  • AA & Proteins = absorption in the SI
  • -> Part indigestible: lost in heat damages, complexed

It is the proteins that the ruminants can actually utilize.
- Rumen digestable and some rumen undigestable, but of those are lost!

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What does NFC/NSC stimulate?
What does NDF stimulate?

For a balance rumen fermentation, what is the % of NDF, NFC and crude protein (CD) do you want to target? And why?

A

NFC/NSC: stimulate microbial digestion, therefore VFA production –> 40%

NDF: stimulates chewing, therefore saliva production (buffer) –> 30%

CP –> 17%

This formula will….

  • increase VFA production = increase production (via NFC)
  • Increase rate VFA production = decrease pH (via NFC again and lower % of NDF but not too much to keep buffer)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Is there a portion of the protein in the fecal material?

A

Yes! But need to minize it!

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What is the main source of protein? Rumen digestable or undigestible?

A

Rumen degradable!

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

When bovins are eating they are ingesting big particles and later on (when not eating), what are they doing to make them smaller?

A

They are ruminating and fermenting the food. Bringing back food in the mouth to grinding them even more, and fermentation in the rumen.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What is a major source of lubrication? What is the other function of that thing?

A

Saliva! IMPORTANT Buffer substance! = key element for rumen function!!!!

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

If you change the diet of the ruminants, you have to do it….

A

gradually!!! The rumen is always adapting to the diet!

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What does decreasing the size of the food does?

A

It increase the digestibility! Smaller piece = more efficient digestion!

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

How is the homoestasis of rumen maintained?

A
  • Sources of buffer (epithelium, saliva)
  • Effect of diet: VFA absorption
  • Adaptation of the rumen all the time!
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Is the epithelium of the rumen important?

A

Yes! The rumen epithelium acts as a buffer!

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Why is a decrease of water supply will disturb the rumen function? How much acid does saliva absorbs (neutralize)?

A

Because it will decrease the saliva = decrease buffer HCO3- in the saliva.
Saliva neutralize 50% of acids produced!

19
Q

So, now, what are the 3 element of constitutive control of Rumen pH?

And, what are the 3 element of inducible control of Rumen pH? (what you have control on)

A

Constitutive:

  • VFA production
  • Buffer from rumen epithelium
  • Organic acid outflow

Inducible:

  • VFA absorption
  • Buffer from saliva
  • Rumen microbiome
20
Q

How does the rumen adapt? To what is it adapting?

A

Increase rumen mass and papillae size!!! It adapt to a change in diet, for example, in this case, it to an increase in dry matter intake.

21
Q

Important to keep a precise pH range, how do ruminants do it?

A

Buffer inside the saliva!!
Major source of bicarbonate! + lubricate the food!
120L per day!
Neutralize 40-50% of acid produced
Need more water when producing milk = more water!

22
Q

How do you ensure a good amount of saliva production?

A

Provide clean and ad lib water!

23
Q

What can rumination time influence?
What can influence rumination time?

What affect the dry matter intake (DMI)?

A
  • -> Increase ruminating = increase rumen pH (protect from acidosis)
  • -> Increase NDF/peNDF = increase ruminating = increase saliva production = more buffer (also protect from acidosis)

NDF and peNDF affect DMI!

24
Q

What is the main source of carbs use?
What does an increase of NFC/starch does?
Why is the rate of degradation of those NFC important? How do you control it?

A

CORN!
- Increase NFC/startch = decrease rumen pH

The rate of degradation is important for a good absorption and you can control it by fine chopping Alf silage and corn silage.

25
Q

What is the difference between dry corn and high moisture corn (HMC)?

A

Dry corn (finely chopped): decrease rumination time, decrease the pH, increase NDF, decrease starch

HMC: increase rumination time, increase the pH, decrease NDF, increase starch

26
Q

What happens in acute acidosis?

In what situation does it usually happen?

A

MAIN PROBLEM WHEN NOT FED GOOD DIET! Metabolic status defines by decreased blood pH and bicarbonate, caused by overproduction of ruminal lactate acids!
Usually: Over eat grains = overload rumen with grains = lactic acidosis

27
Q

Why do we call a dead rumen, a rumen that is in acute acidosis?

A

Because bacteria of the rumen have been killed = there’s no longer fermenting, no longer moving, no sounds!

28
Q

What accumulate in the rumen and blood? Can this thing acute outside the rumen?

A

LACTATE! Yes, it can be inside the rumen and systemic!

- Rumen and blood pH low!!

29
Q

In general, how will the pH will change?

A

It will change depending on the time of the day, feeding time, type of diet.
< 5.5 for > 3 hours/day
< 5.8 for > 5 hours/day

30
Q

What is the difference between the acute rumen acidosis and SARA (sub-acute rumen acidosis)?

A

SARA: is most common in dairy cow and it is not associated with an accumulation of lactate acids inside the rumen.

31
Q

What is the sub-acute rumen acidosis (SARA)? What cause it?

A

Characterized by extended periods of depressed ruminal pH below 5.5-5.6.
SARA results from excessive VFA production that exceeds the ability of the ruminal papillae to absorb them. Usually from…
- Increase starch digestion (Less dry matter intake) = easily fermentable = increase in VFA = decrease of pH + decrease of ruminal contraction + mucosal damage of rumen

32
Q

True or false. The rumen epithelium can change in dairy cattle with SARA.

A

TRUE!

33
Q

In diagnosing SARA, should you take in consideration the sex and the calving/transition period?

A

YES!

34
Q

What are the inflammatory consequences in SARA?

A
  • Increase LPS in the rumen and portal vein
  • Increase LPS binding protein in blood
  • Increase cytokines in portal vein and liver
  • Increase acute phase proteins!
35
Q

True or false. The rumen condition cannot affect the cecum lower down stream.

A

FALSE! Yes it can affect the epithelium of the cecum just like the one in the rumen!

36
Q

What are other systemic effects of SARA?

A
  • Laminitis: walk with a curved back because of pain hook (laminar corium inflammed)
  • Then become acute –> Liver abscesses = if one of the abscess burst = Caudal vena caval syndrome = sudden death syndrome!
37
Q

How do you know the rumen is “acid”, low pH?

A
  • Rumenocentesis –> Sampling: percutaneous aspiration or pH meter.
    Test 8 hours post feeding in TMR herd or 3 hours post-concentrate feeding in component fed herd.
38
Q

You can have an acute, chronic or subacute, and long term acidosis. What is the CS of each?

A

ACUTE: laminitis, founder, hopelessly off-feed, sell immediately
CHRONIC or SUBACUTE: a little off feed, poor performers
LONG TERM EFFECT: rumenitis, liver abscesses

39
Q

How do you know if you think a herd is affected by SARA? What tells you that you need to take corrective measures?

A

Take 15 cows that are fed the same diet, housed similarly and distinguish 1st lactation vs Older.

  • -> If 4/15 rumen samples pH 5.5 = take corrective action
  • -> It is not an estimate of prevalence
    • Reasonable accuracy!
40
Q

What is the devise that can help with monitoring rumen pH by farmers?

A

pH meter!

41
Q

What is the ideal rumen pH?

A

IDEAL: pH 6.0-6.4

42
Q

What high tech devise can help to know if your ruminant are sick?

A

Accelerometers: mesure position and number of steps (if decrease = decrease activity, lameness.
Rumination monitors

43
Q

What high tech devise can help to know if your ruminant are sick?

A

Accelerometers: mesure position and number of steps (if decrease = decrease activity, lameness.
Rumination monitors

44
Q

How do you prevent acidosis? 3 technics, what are they? Explain each one of them.

A
  • Diet formulation: assessment of grains (rate starch digestion), grass quality (forage quality and availability)
  • Supplement:
  • -> maybe supplement hay for high risk period
  • -> Ionophores: control gram+ bacteria, increase feed efficiency, no effect on rumen pH
  • Temperature management: thermal neutral zone 40-68 degrés F (hot weather decrease rumination, altered feeding patterns)

NUTRITION (6 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions