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Digestion and Metabolism - Wk 2 > ruminant forestomach > Flashcards

ruminant forestomach Flashcards

1
Q

what are three unique things about ruminants

A
  • cloven footed
  • chews cud
  • digest plant cellulosic material
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2
Q

what are pesudoruminants

A
  • 3 chambered stomach
  • camels and hippos
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3
Q

what stomachs do marsupials have

A
  • anterior sacciform and posterior tubiform stomach
  • don’t produce methane
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4
Q

what is the rumen linked to

A
  • improved feed efficiency
  • multidrug resistance
  • cellulosic ethanol
  • greenhouse gases
  • improved forage varieties
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5
Q

is the rumen functional at birth

A

no - neonates are like monogastrics
up until 3 mo. of age

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5
Q

how much does the reticulorumen occupy of mature volume

A

80%

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6
Q

folds

A

areas of tissues dividing the reticulorumen into different compartments

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7
Q

pillars

A

muscular areas that forms grooves on the outside of the rumen

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8
Q

how many chambers is the rumen divided into and what are they

A

5
* crainal chamber
* dorsal chamber
* ventral chamber
* dorsal blind sac
* ventral blind sac

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9
Q

reticulum

A
  • honey comb appearance
  • feed forms a bolus
  • regurgitation initiated
  • collects hardware
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10
Q

rumen

A
  • papillary lining
  • harbors microbes
  • absorption of VFA
  • primary digestion
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11
Q

omasum

A
  • muscular folds/laminae
  • particle size reduction
  • more absorption
  • connects to abomasum
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12
Q

what is the capacity of the reticulo-rumen in cattle

A

125L

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13
Q

what is the capacity of the reticulo-rumen in sheep

A

17L

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14
Q

why is the capacity of the reticulo-rumen so large

A

large capacity needed for feed to be fermented

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15
Q

what are the factors that govern the process within the rumen

A

physical, chemical and microbial

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16
Q

what are the driving forces of the rumen

A

dietary, host, environmental, and health factors

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17
Q

pH of rumen

A

6-7

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18
Q

rumen contractions help with

A
  • digesting feed material
  • allows for determining how much time the feed spends in the rumen
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19
Q

layers of rumen (stratified)

A
  • gas
  • course hay (rumen mat)
  • liquid in center
  • fine particles in ventral sac of rumen
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20
Q

why is the rumen mat important

A

microbial colonization and feed fermentation

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21
Q

what are the 4 Rs in rumination

A
  • regurgiation
  • remastication
  • reinsalivation
  • redeglutition
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22
Q

regugitation

A

reverse peristalsis carries food to mouth

23
Q

remastication

A
  • liquid squeezed from bolus and swallowed
  • bolus chewed
24
Q

reinsalivation

A

adding more saliva

25
Q

redeglutition

A

swallowing bolus and liquids

26
Q

what are the two types of contractions

A
  1. primary
  2. secondary
27
Q

what is primary contraction

A

initiated in the reticulum
* helps movement of digesta and facilitates rumination
* mixing contraction
* evacuation contraction

28
Q

what is secondary contraction

A

starts in rumen and helps with erucation

29
Q

where do heavier particles (digested particles go)

A

pushes to cranial sac-reticulum-RO orifice

30
Q

where do lighter particles (undigested) go

A

join the mat in the dorsal sac-ventral sac pushed to cranial sac to esophagus through cardia

31
Q

where do high densisty foreign bodies go

A

pushed towards both RO orifice and cardia and settle in the floor of the reticulum

32
Q

what are the 4 functions of contractions

A
  • mixing incoming feed with existing to avoid stratification
  • fermentation productions towards wall for absorption
  • sort particles for rumination or passage through omasum
  • facilitate rumination and eructation
33
Q

primary and secondary contractions are under control of which nerve

A

vagus nerve

34
Q

eructation

A

expulsion of gases through mouth

35
Q

microbial fermentation of feeds produce large quantities of gases which accumulate where

CO2, CH4, H2

A

in the rumen

36
Q

how many liters of gas per cow per day is produced

A

650L (methane)

37
Q

what nerve controls eructation

A

vagus nerve

38
Q

what is the normal pH for the rumen

A
  • 6.2 to neutral (or 5.5-7)
  • fibrous diet > 6; concentrate rich diet 5-6
  • intra-day changes (5.5-7)
39
Q

how does diet control pH

A

saliva production

40
Q

long forage particles produce more

A

saliva - desirable

41
Q

what is the normal ruminal pressure

A

980 to 1020 mbar

42
Q

what is the normal ruminal temperature

A

38.5 - 39.5 degrees C

43
Q

the rumen is a capacious anerobic fermentation chamber that is colonized by

A

complex microbial ecosystem

44
Q

what kind of association exists between host and rumen microbes

A

symbiotic

45
Q

how much energy does microbial fermentation provide and how much protein needs of the host

A

> 70%; 50%

46
Q

what are the benefits to the microbes

A
  • anerobic conditions and moisture
  • energy: ATP released during fermentation
  • nitrogen from ammonia and peptides for growth
  • minerals and vitamins
47
Q

what are the benefits to the ruminants

A
  • energy in the form of VFA
  • amino acids in the form of microbial protein
  • detoxification of antinutritional factors
48
Q

what are the side effects of symbiosis

A
  • methane
  • biohydrogenation
49
Q

where are ruminal microbes found

A
  • free in the liquid phase
  • attached to feed particles
  • attached to epithelial lining of rumen
  • attached to protozoa
  • methanogens
50
Q

pH > 6

microbes

A

fiber digesters

51
Q

pH < 6

microbes

A

amylolytic digesters

52
Q

pH - 5.5

A

lactic acid producers - dysbiosis in the rumen microbiota

53
Q

frothy rumen contents is due to what

A

accumulation of polysaccharide slime that traps gas and inhibits erucation mechanism

54
Q

what type of feed predisposes ruminants to frothy bloat

A

forages (alfalfa, winter wheat) high in soluble sugars and proteins

Digestion and Metabolism - Wk 2 (5 decks)

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