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Veterinary Physiology > Ruminant Digestive Physiology I > Flashcards

Ruminant Digestive Physiology I Flashcards

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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
More acetate is a high _____ diet
fiber
25
More propinate is a high _____ diet
grain
26
What do papillae and extensive capillaries in the rumen do?
increase surface area absorb vfas to keep pH stable
27
Papillaer and extensive capillaries are larger on high [fiber/grain] aka [proprionate/acetate] diets
grain prorpionate
28
Rumen is composed of _______ and ______ to help with mixing
muscular pillars folds
29
What happens in the primary contraction of the rumen?
start in reticulum to move caudally to rumen
30
What are the 3 major functions of the reticulum?
form bolus for regurgitation move particles to omasum move particles to rumen
31
Where does Hardware disease occur?
reticulum
32
What kinds of things can accumulate in the reticulum? It leads to _______
sharp, metal objects peritonitis
33
Material from the rumen passes into the omasum via the ________
reticulo/omasal orifice
34
What does the omasum do?
regulates passage of digesta into lower tract some absorption of water and vfas
35
The abomasum is equivalent to the _______ stomach
gastric
36
Microbes are a major source of ______ for the animal and has essential ______ that is digested and absorbed in SMALL INTESTINE
protein amino acids
37
Acidity kills ______ washing in from the rumen which starts digestion
microbes
38
The abomasum has gastric glands to secrete ______
HCl
39
The abomasum also secretes _________ that hydrolyzes microbial and dietary protein
pepsinogen
40
How often are abomasa contractions?
2-3/minute
41
What is liberated when it meets the acid in the abomasum?
CO2
42
Grains contain mostly ______
starch protein sugars
43
Forages contain ________
cellulose hemicellulose sugars starch protein lignin
44
Define rumen fermentation
attach to substrate and grow metabolize, ferment, and grow secrete metabolites into fluid (vFAs)
45
What do microflora primarily do?
feeding the flora then the cow
46
Dead microbes flow to the _______ and are digested
small intestine
47
List the layers of the rumen from top to bottom
gas layer fiber mat liquid small, high density particles
48
Where is the scratch factor found? What does it do?
fiber mat (low density) stimulates rumen contraction
49
What products undergo fermentation in the rumen?
monosaccharides disaccharides starch cellulose other sugars
50
Carbohydrates are fermented in the rumen to _______
short chain (volatile) fatty acids
51
Which carbohydrates are first converted to glucose THEN volatile fatty acids?
starch cellulose
52
What is undigested?
lignin
53
Ruminants use ____ for energy
volatile fatty acids
54
Ruminants have a [higher/lower] blood glucose vs non-ruminants
lower
55
Ruminants use _____ in gluconeogenesis to make glucose
proprionate
56
Ruminants use ______ in fat synthesis (milk fat or body fat)
acetate
57
What are the fate of proteins in fermentation? Proteins are fermented to _______
peptides amino acids ammonia branched-chain vfas
58
Microbes use the components of proteins and metabolites in synthesizing ______ and _________
cell wall cytoplasmic proteins (uses dietary protein to grow)
59
_______ provide highest quality protein possible
microbes (they contain essential amino acids the animal needs)
60
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
TRUE
61
How is ammonia produced in the rumen?
from protein fermentation (remember ammonia is part of protein structure)
62
Ammonia is immediately utilized by microbes or it's _________
absorbed and converted to urea in the liver
63
What are the fates of urea?
excreted by kidney recycled to saliva recycled to rumen
64
Primary (major) coordinated rumen contractions move [cranial/caudal] to [cranial/caudal] primarily [for mixing/to eructate gas]
cranial to caudal for mixing
65
Secondary rumen contractions move [cranial/caudal] to [cranial/caudal] primarily [for mixing/to eructate gas]
caudal to cranial to eructate gas
66
Reticular contractions are associated with _______
cud chewing
67
Why is rumination important?
keeps food intake constant reduces particle size, increases surface area, adds saliva regurgitation, reinsalivation, remastication, reswallowing regurgitation
68
What are the steps of rumination?
regurgitation reinsalivation remastication reswallowing
69
Regurgitation is initiated by _____ AND _______
reticular contraction relaxation of distal esophageal sphincter
70
Regurgitation is a __________ event
reverse peristalsis
71
Rumination occurs when the animal is _______
resting
72
Ruminants ruminate [more/less] on a HIGH grain diet because they have [more/less] saliva needed to buffer
less more saliva
73
The process of rumination is initiated by an "extra" contraction of ______ that pushes the ingesta into the area of the _______
reticulum cardia
74
What happens after the contraction of the reticulum that pushes the ingesta into the area of the cardia?
distal esophageal sphincter opens
75
What happens after the distal esophageal sphincter opens?
inspiratory excursion with closed glottis, causing negative pressure in intrathoracic esophagus
76
There is [positive/negative] pressure in the intrathoracic esophagus with a closed glottis during inspiratory exursion
negative
77
When does the bolus of ingesta move into the esophagus?
final step after glottis closed
78
The process of reinsalivation, remastication, and reswallowing is a complex reflex control mediated by the _______
medulla
79
Epithelial receptors in the reticulum have a _______ to sense and then regurgitate
"scratch-factor"

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