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Veterinary Physiology > Ruminant Digestive Physiology I > Flashcards

Ruminant Digestive Physiology I Flashcards

1
Q

List the ruminant forestomachs

A

rumen
reticukum
omasum

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1
Q

What is the gastric stomach?

A

abomasum

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2
Q

What is pre=gastric fermentation accomplished by?

A

microbes (bacteria, protozoa, fungi, yeast)

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3
Q

What are pseudoruminants?

A

they have no omasums
camels, llamas, alpacas

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4
Q

Why is pre-gastric fermentation important?

A

it allows animal to more completely utilize products of fermentation
have all of the small intestine to absorb products

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5
Q

What is the site of fermentation in a cow?

A

rumen

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6
Q

What is the site of fermentation in a horse?

A

handgun (cecum, large intestine)

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7
Q

How is the ruminant energy source different?

A

propionate (starch, cellulose) to glucose in liver

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8
Q

What is prehension?

A

ability to acquire food, use lips and tongue
wrap tongue around grass to get it

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9
Q

What is rumination?

A

regurgitation + remastication

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10
Q

How is microbial fermentation accomplished?

A

bacteria
fungi
yeast
protozoa

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11
Q

What are nasolabial glands?

A

dermis of muzzle skin
watery fluid to mix with food

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12
Q

What are the major salivary glands?

A

parotid
sublingual
mandibular glands

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13
Q

What is important for buffering of rumen?

A

saliva

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14
Q

What is the composition of ruminant saliva?

A

bicarbonate
urea
K+
inorganic phosphate
Cl-

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15
Q

Saliva is important because it ______

A

adds moisture to food
adds salivary lipase

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16
Q

What is the appropriate substrate to support fermentation?

A

starch
cellulose
nitrogen source! (protein, urea)

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17
Q

List some environmental conditions needed to support fermentation

A

appropriate substrate
temperature around 37C
osmolality around 300 mOsm
anaerobic conditions
frequent mixing of ingesta
particle size reduction
indigestible material removal
synchronized movement of fermented content to intestine
volatile fatty acids must be buffered to maintain neutral pH

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18
Q

What pH do volatile fatty acids have to be to be considered neutral?

A

average 6.8

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19
Q

Volatile fatty acids must be _____ and ______ to maintain neutral pH

A

buffered
absorbed

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20
Q

What is the primary site of fermentation?

A

rumen

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21
Q

The rumen has both _____ & ______ bacterial species

A

cellulolytic
amylolytic

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22
Q

Cellulolytic species contain _____ and ______

A

cellulose
hemicellulose

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23
Q

Amylolytic species contain _____ and ______

A

starch
sugars

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24
Q

More acetate is a high _____ diet

A

fiber

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25
Q

More propinate is a high _____ diet

A

grain

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26
Q

What do papillae and extensive capillaries in the rumen do?

A

increase surface area
absorb vfas to keep pH stable

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27
Q

Papillaer and extensive capillaries are larger on high [fiber/grain] aka [proprionate/acetate] diets

A

grain
prorpionate

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28
Q

Rumen is composed of _______ and ______ to help with mixing

A

muscular pillars
folds

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29
Q

What happens in the primary contraction of the rumen?

A

start in reticulum to move caudally to rumen

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30
Q

What are the 3 major functions of the reticulum?

A

form bolus for regurgitation
move particles to omasum
move particles to rumen

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31
Q

Where does Hardware disease occur?

A

reticulum

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32
Q

What kinds of things can accumulate in the reticulum? It leads to _______

A

sharp, metal objects
peritonitis

33
Q

Material from the rumen passes into the omasum via the ________

A

reticulo/omasal orifice

34
Q

What does the omasum do?

A

regulates passage of digesta into lower tract
some absorption of water and vfas

35
Q

The abomasum is equivalent to the _______ stomach

A

gastric

36
Q

Microbes are a major source of ______ for the animal and has essential ______ that is digested and absorbed in SMALL INTESTINE

A

protein
amino acids

37
Q

Acidity kills ______ washing in from the rumen which starts digestion

A

microbes

38
Q

The abomasum has gastric glands to secrete ______

A

HCl

39
Q

The abomasum also secretes _________ that hydrolyzes microbial and dietary protein

A

pepsinogen

40
Q

How often are abomasa contractions?

A

2-3/minute

41
Q

What is liberated when it meets the acid in the abomasum?

A

CO2

42
Q

Grains contain mostly ______

A

starch
protein
sugars

43
Q

Forages contain ________

A

cellulose
hemicellulose
sugars
starch
protein
lignin

44
Q

Define rumen fermentation

A

attach to substrate and grow
metabolize, ferment, and grow
secrete metabolites into fluid (vFAs)

45
Q

What do microflora primarily do?

A

feeding the flora then the cow

46
Q

Dead microbes flow to the _______ and are digested

A

small intestine

47
Q

List the layers of the rumen from top to bottom

A

gas layer
fiber mat
liquid
small, high density particles

48
Q

Where is the scratch factor found? What does it do?

A

fiber mat (low density)
stimulates rumen contraction

49
Q

What products undergo fermentation in the rumen?

A

monosaccharides
disaccharides
starch
cellulose
other sugars

50
Q

Carbohydrates are fermented in the rumen to _______

A

short chain (volatile) fatty acids

51
Q

Which carbohydrates are first converted to glucose THEN volatile fatty acids?

A

starch
cellulose

52
Q

What is undigested?

A

lignin

53
Q

Ruminants use ____ for energy

A

volatile fatty acids

54
Q

Ruminants have a [higher/lower] blood glucose vs non-ruminants

A

lower

55
Q

Ruminants use _____ in gluconeogenesis to make glucose

A

proprionate

56
Q

Ruminants use ______ in fat synthesis (milk fat or body fat)

A

acetate

57
Q

What are the fate of proteins in fermentation? Proteins are fermented to _______

A

peptides
amino acids
ammonia
branched-chain vfas

58
Q

Microbes use the components of proteins and metabolites in synthesizing ______ and _________

A

cell wall
cytoplasmic proteins
(uses dietary protein to grow)

59
Q

_______ provide highest quality protein possible

A

microbes
(they contain essential amino acids the animal needs)

60
Q

T/F: You can feed low quality proteins or metabolites (urea), and the cow will absorb the highest quality amino acids from the small intestine

A

TRUE

61
Q

How is ammonia produced in the rumen?

A

from protein fermentation (remember ammonia is part of protein structure)

62
Q

Ammonia is immediately utilized by microbes or it’s _________

A

absorbed and converted to urea in the liver

63
Q

What are the fates of urea?

A

excreted by kidney
recycled to saliva
recycled to rumen

64
Q

Primary (major) coordinated rumen contractions move [cranial/caudal] to [cranial/caudal] primarily [for mixing/to eructate gas]

A

cranial to caudal
for mixing

65
Q

Secondary rumen contractions move [cranial/caudal] to [cranial/caudal] primarily [for mixing/to eructate gas]

A

caudal to cranial
to eructate gas

66
Q

Reticular contractions are associated with _______

A

cud chewing

67
Q

Why is rumination important?

A

keeps food intake constant
reduces particle size, increases surface area, adds saliva
regurgitation, reinsalivation, remastication, reswallowing
regurgitation

68
Q

What are the steps of rumination?

A

regurgitation
reinsalivation
remastication
reswallowing

69
Q

Regurgitation is initiated by _____ AND _______

A

reticular contraction
relaxation of distal esophageal sphincter

70
Q

Regurgitation is a __________ event

A

reverse peristalsis

71
Q

Rumination occurs when the animal is _______

A

resting

72
Q

Ruminants ruminate [more/less] on a HIGH grain diet because they have [more/less] saliva needed to buffer

A

less
more saliva

73
Q

The process of rumination is initiated by an “extra” contraction of ______ that pushes the ingesta into the area of the _______

A

reticulum
cardia

74
Q

What happens after the contraction of the reticulum that pushes the ingesta into the area of the cardia?

A

distal esophageal sphincter opens

75
Q

What happens after the distal esophageal sphincter opens?

A

inspiratory excursion with closed glottis, causing negative pressure in intrathoracic esophagus

76
Q

There is [positive/negative] pressure in the intrathoracic esophagus with a closed glottis during inspiratory exursion

A

negative

77
Q

When does the bolus of ingesta move into the esophagus?

A

final step after glottis closed

78
Q

The process of reinsalivation, remastication, and reswallowing is a complex reflex control mediated by the _______

A

medulla

79
Q

Epithelial receptors in the reticulum have a _______ to sense and then regurgitate

A

“scratch-factor”

Veterinary Physiology (26 decks)

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