Classification of Animals

Digestive System
Carnivores ~ Meat eaters

Omnivores ~ Plant and Meat eaters

Herbivores ~ Plant eaters vegetarians

Size?? Complexity??

Stomach Types
Monogastrics
Simple stomach
Non-ruminants

Ruminants
Complex compartment stomach
 Steps of Digestive System
1. Prehension 4. Deglutition
Taking in of - Swallowing
feed 5. Peristalsis
- Muscle action that move
2. Mastication digesta through
Chewing 6. Enzymatic digestion
3. Salivation - Salvia
Enzymes - Gastric juices
- Intestinal fluids
7. Absorption
Ruminants: rumen, small
intestine
Non-ruminants: small intestine
Horse: small intestine, cecum
8. Defecation and urination
 General Mode of Digestion

Mouth mechanical enzymatic

Esophagus

Stomach mechanical, chemical, enzymatic

1. reticulum 2. rumen 3. omasum 4. abomasum
Small intestine - enzymatic

Large intestine - mechanical

Rectum
 Ruminants/
Compartmental stomach
 Ruminants
Mouth
Saliva production
Rumination
Rumination (break down of particles) and saliva (buffers)
production
Rumination reduces particle size of fiber and exposes sugars to
microbial fermentation.
Production of 160 to 180 liters of saliva when a cow chews 6 to 8
hours per day, but less than 30 to 50 liters if rumination is not
stimulated (too much concentrate in the diet).
Buffers in the saliva (bicarbonate and phosphates) neutralize the
acids produced by microbial fermentation to maintain a neutral
acidity which favors fiber digestion and microbial growth in the
rumen.
2. Esophagus
Reticular groove
Esophogeal groove:
Musclular organ:
stimulated by sucking
Bypasses reticulum,
rumen, omasum
Full development: 2
weeks in lambs cattle
 Ruminants
Stomach
Four compartments not Four Stomachs
Enters in the following order
1. Reticulum: Honeycomb
2. Rumen: Paunch
3. Omasum: Many Plies
4. Abomasum: True stomach
Reticulum
5% of total stomach volume in adults
Walls lined with mucus membrane folds
Functions in regurgitation during rumination
chewing cud
Traps foreign materials
Retikulum Rumen

Omasum
 Rumen
80% of total stomach volume in adult
Large, hollow muscular component
Storage and soaking of food mix with water
Physical mixing and breakdown
Rumen
Microbial fermentation
1. Bacteria 50- 80 billion bacteria/mil
2. Protozoa100,000-500,000 /ml (larger of the
two)
VFAs (Volatile Fatty Acids)
Acetate
Butyrate
Proprionate
Reticulo-rumen (fermentation)
Retention of long forage particles that
stimulate rumination.
Microbial fermentation produces:
1) volatile fatty acids (VFA) as end-
products of the fermentation of cellulose
and other sugars and
2) a microbial mass rich in a high quality
protein.
Absorption of VFA through the rumen
wall. The VFA are used as the major
energy source for the cow and also for
the synthesis of milk fat (triglycerides)
and milk sugar (lactose).
Production and expulsion through
belching of as many as 1000 liters of
gases per day.
2. Omasum
Small percentage of total volume, 5%
Water absorption: dry substance
Reduction in particle size
3. Abomasum
Gastric juices added
Hydrochloric acid
Digestive enzymes
4. Small intestine
Absorption ~ vitamins, minerals, VFAs
5. Large intestine ~ Water
A usually small microbial population ferments the unabsorbed
products of digestion.
Absorption of water and feces formation.
 Ruminant Specialties

Rumination
Controlled form of vomiting: chewing cud

Eructation
Release of gas production: CO2, methane
By-product of fermentation ~methane

Reticular groove