ANSC 303 1st Edition Lecture 5Outline of Last Lecture I. Ruminant Stomach II. Rumen DevelopmentIII. Influence of Diet on Rumen DevelopmentIV. Size of Stomach CompartmentsV. Function of Compartmentsa. Reticulumb. Rumenc. Omasumd. AbomasumVI. FermentationVII. Feed to MicrobesVIII. Symbiotic RelationshipIX. Rumen-Reticular Microbial PopulationOutline of Current Lecture I. Location of Microbesa. Epithelial Cellsb. Fiber Materialc. Rumen FluidII. Rumination and Eructationa. Rumination b. EructationIII. Small IntestineIV. Secretions Entering Small Intestine Current LectureI. Location of MicrobesA. Epithelial cells a The lining of the rumen These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.b These microbes will stay in the rumen, so they do not have to reproduce as quickly.B. Fiber material a Also known as the fiber matb Microbes that utilize fiber are found here c The microbes float on the top of the water on top of the matd The bacteria floats out of the rumen with the fiber mate The microbes have to reproduce as fast as the fiber passes through the rumenC. Rumen fluida Microbes that utilize protein and starch are found hereb The fluid moves the most quicklyc These microbes have to reproduce the fastestII. Rumination and EructationA. Ruminationa The amount than an animal ruminants depends on their dietb Usually 6 - 10 hours per day c More hay = more ruminationd Rechewing coarse material e Steps:i. Regurgitation1. Bringing feed back up to rechew2. The striated esophagus allows for this to occur 3. Regurgitation is controlled when the fiber mat "tickles" the opening where the esophagus ataches to the reticulumii. Remastication1. Rechewingiii. Resalivation1. Important step 2. This allows urea to be recycled3. The animal consumes forage rapidly, so they have this chance to use their salvia as a buffer4. Saliva works as a buffer5. Without saliva, the pH drops and acidosis can occuriv. Reswallowingf Rumination reduces particles size and increases salivary flowB. Eructationa The release of gas buildupb Expelling gas built by microbial fermentationc At peak fermentation, 30 L gas/hour is createdd Failure to expel gas causes bloate Gas is removed by belchingIII. Small IntestineA. The ruminants and mongastric GI tract meet back to a common placeB. They function of each's small intestine (SI) is the same, the products they are given are differentC. This is the most important part of the GI tract (esp. for Monogastrics)D. SI is broken into three roughly equal sections:a Duodenumi. Atached to the stomach by the pyloric sphincterii. Pyloric sphincter controls the size and rate of feediii. Most important sectioniv. Primary site of digestionv. Digestion = structural breakdown of feedvi. Begins absorption b Jejunum i. Middle segmentii. Absorptionc Ilieum i. Final segmentii. Absorptioniii. Ataches to cecum via ileo-cecal valve E. Primary site of digestion and absorption a Soluble carbohydratesi. Starch ii. Sugariii. Broken down into monosaccharides so the GI tract can absorb b Lipidsi. These must be broken down SI or they are lostii. Triglyceridesc Protein i. Amino acidsii. Small peptides1. Links of 2 - 3 d Vitaminse MineralsIV. Secretions Entering Small IntestineA. Secreted within SI a Intestinal Mucusi. Works as protection ii. SI is made up of proteiniii. SI digests proteiniv. Brunner's glandsb Brush Border Enzymesi. Digest carbsB. Enters ducts into SIa Absorption starts with theseb Pancreatic juicesi. Produced and stored in pancreasc Bilei. Produced in liverii. Stored in gallbladderiii.Horse has no