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Physiology II > Ruminant pt 4 > Flashcards

Ruminant pt 4 Flashcards

1
Q

What are the characteristics of group I saliva?

A

Isotonic, strongly buffered, and produced continuously (Parotid, inferior molar, palatine, pharyngeal and buccal)

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2
Q

What are the characteristics of Group II saliva?

A

Hypotonic, weakly buffered, and is produced mainly during feeding (Submaxillary, sublingual and labial)

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3
Q

What is the chemical composition of saliva?

A

pH 8.5
Dry matter 1.4%
Ash 0.1%
Nitrogen (mostly urea) 0.1-0.2%

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4
Q

What are the buffering compounds found in saliva?

A

Mostly bicarb but also phosphate

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5
Q

How much saliva is secreted?

A

Sheep: 6-10L
Cows: 50-200

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6
Q

What factors effect parotid saliva secretion?

A

Ruminating and diet type

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7
Q

What factor effects submaxillary saliva secretion?

A

Eating and diet type

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8
Q

What is the function of saliva?

A
  • Lubrication and taste
  • Enzyme activity
  • Source of nutrients for ruminal microorganisms
  • Influence nutrient removal from rumen
  • Antifoaming agent
  • Convey antibodies
  • Buffering
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9
Q

How can you collect ruminal contents?

A
  • Stomach tube
  • Ruminal cannula
  • Rumenocentesis
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10
Q

What is the otpimal ruminal pH?

A

6.8

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11
Q

What microbe has the largest pH range it can survive in?

A

Bacteria

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12
Q

What is the highest pH that microbes in the rumen can survive in?

A

7.5

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13
Q

How is ruminal pH regulated?

A
  1. Feed stuffs: mineral compounds
  2. Salivary compounds: bicarb and phosphates
  3. Fermentation products: VFA, lactate, and ammonia
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14
Q

When do we need to enhance ruminal buffering capacity?

A

Need this if diet does not provoke much saliva.

  1. Don’t require much mastication/rumination
  2. High moisture content
  3. Diets that contain acids or generate more acids
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15
Q

How do you enhance ruminal buffering capacity?

A
  1. Diets that produce less acid and or have high buffering capacity
  2. Stimulate secretion by salivary glands
  3. Dietary supplementation of buffers
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16
Q

What is a buffer?

A

Compounds used in cattle diets to increase buffering capacity in rumen and maintain pH

17
Q

Why do we feed buffers to dairy cattle?

A

Prevent ruminal acidosis and improve milk fat content

18
Q

When are buffers the greatest benefit to feedlot cattle?

A
  • During step up to high grain diets
  • When rapidly fermentable grains are fed (wheat or barley)
  • Processed grains
  • When switched from forage to concentrate diets
19
Q

When are buffers at the greatest benefit for dairy cows?

A
  • Early lactation
  • When feeding storage
  • Small sized food
  • Abruptly switching food type
  • Milk fat test is low
20
Q

What are the types of reticulo-rumenal motility?

A
  1. Primary or mixing cycle: Peristalsis

2. Secondary or eructation cycle: antiperistalsis

21
Q

What are specialized contractions in the reticulo-rumen?

A
  1. Reticular groove

2. Extrareticular contraction during rumination

22
Q

What is the set of contractions in the primary cycle?

A

Reticulum-> Cranial sac-> Dorsal sac-> Dorsal blind sac-> Ventral sac-> Ventral blind sac

23
Q

What are secondary contractions?

A
  • Independent of reticular contraction
  • Associated with eructation
  • Involves dorsal, dorsal blind, and ventral sac
  • Antiperistalsis
24
Q

What is the frequency of ruminal motility?

A

1 per minute

25
Q

what affects reticulo-ruminal contractions?

A
  1. Diet type. High forage diets have more contraction per hour
  2. Activity of animal. More contractions as they eat
26
Q

What regulates motility?

A

Gastric center. Receives input and generates impulses

27
Q

What determines hunger?

A

Lateral hypothalamus

28
Q

What determines satiety?

A

Ventromedial hypothalamus

29
Q

Why is motility important?

A
  1. Mixing
  2. Rumination
  3. Eructation
  4. Passage of contents through RO orifice
30
Q

How does food move in the dorsal and ventral sacs?

A

Dorsal: counter clock
Ventral: clockwise

31
Q

What are some reasons for motility associated disorders?

A
  • Decrease or absence vagal nerve function

- ineffective smooth muscle response (hypocalcemia or milk fever)

32
Q

What is vagus indigestion?

A

Vagus is damaged and is generally chronic. See signs of anorexia, reduced milk and abdominal distension. Rumen becomes L shaped

33
Q

What is rumination?

A

Act of regurgitation contents of stomach to remasticatem reinsalvation, and redeglutition. Reduce particle size and increase buffering capacity

34
Q

What are the steps in rumination?

A
  1. Regurgitation
  2. Swallow fluids
  3. Remastication
  4. Reinsalivation
  5. Reduglutition
35
Q

What is eructation?

A

Belching. Gas production reflects digestibility of the feed. 1.2-2 L/min

36
Q

What gas makes up the largest proportion in the rumen?

A

Carbon dioxide followed by methane

37
Q

What inhibits eructation?

A

Fluids or froth

Physiology II (50 decks)

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