The anatomy and physiology of domestic species’ GI tracts share many similar characteristics. However, each species has specific variations in the anatomy and physiology of their digestive tract that influence the feedstuff consumed and utilization efficiency. The anatomical and physiological variations between the species are the rationale for differential feeding between species. Ruminant species (cattle, sheep and goats) occupy an important niche in modern agriculture because of their unique ability to digest certain foodstuffs, especially roughages, efficiently. In future, the direct demands for grain by human beings will make efficient utilization of roughages increasingly important. A basic understanding of ruminant digestion is essential for good management and sound nutrition of the ruminant animals. Ruminant Anatomy and Physiology The ruminant's digestive tract consists of the mouth, esophagus, a complex four- compartment stomach, small intestine and large intestine. The stomach includes the rumen or paunch, reticulum or "honeycomb," the omasum or "manyplies," and the abomasum or "true stomach." 1. The Rumen The rumen (on the left side of the animal) is the largest of four compartments and is divided into several sacs. For example, it can hold 25 gallons (114 litres) or more of material, depending on the size of the cow. The rumen is the site of extensive microbial fermentation. The microbial population consists of bacteria, protozoa, and fungi. Dietary feedstuffs and dry matter intake influence the relative proportions and absolute amounts of the classes of microorganisms. Conditions within the rumen favour the growth of microbes e.g. anaerobic conditions, continous supply of substrates, optimum temperature and almost constant near neutral pH. The rumen absorbs most of the volatile fatty acids produced from fermentation of feedstuffs by rumen microbes. Absorption of volatile fatty acids and some other products of digestion is enhanced by a good blood supply to the walls of the rumen. Tiny projections called papillae increase the surface area and the absorption capacity of the rumen.
2. The reticulum The reticulum is a pouch-like structure in the forward area of the body cavity. The tissues are arranged in a network resembling a honeycomb. A small fold of tissue lies between the reticulum and the rumen, but the two are not actually separate compartments. Collectively they are called the rumino-reticulum. Heavy or dense feed and metal objects eaten by the cow drop into this compartment. The reticulum lies close to the heart. Nails and other sharp objects may work into the tissue and cause "hardware disease." If not prevented by a magnet or corrected by surgery, infection may occur and the animal may die. 3. The omasum This globe-shaped structure (also called the "manyplies") contains leaves of tissue (like pages in a book). The omasum absorbs water and other substances from digestive contents. Feed material (ingesta) between the leaves will be drier than that found in the other compartments. 4. The abomasum. This is the only compartment (also called the true stomach) with a glandular lining. Hydrochloric acid and digestive enzymes (pepsin and renin), needed for the breakdown of feeds, are secreted into the abomasum. Pepsin is important for the digesting and breaking down proteins while renin is only secreted in young animals and helps thicken milk so that it can be digested by the calf. The abomasum is comparable to the stomach of the non-ruminant. The other sections of the ruminant digestive system resembles that of non-ruminants. Peculiar Function of the Ruminant Digestive Tract Eructation (belching) - Large quantities of gas, mostly carbon dioxide and methane, are produced in the rumen. Production amounts to 30 to 50 quarts per hour and must be removed; otherwise bloating occurs. Under normal conditions, distension from gas formation causes the cow to belch and eliminate the gas. Rumination - Ruminants may spend as much as 35 to 40 percent of each day ruminating (cud chewing). The actual amount of time spent ruminating varies from very little (when grain or finely ground rations are fed) to several hours (when long hay is fed). Mature cattle spend little time chewing when eating. During rest periods, feed boluses (cud) are regurgitated for rechewing to reduce particle size and for resalivation. Feed is more readily digested by rumen microbes as particle size is reduced. Motility of the rumen and reticulum - The rumen is always contracting and moving. Healthy ruminants will have one to two rumen contractions per minute. The contractions mix the rumen contents, bring microbes in contact with new feedstuffs, reduce floatation of solids, and move materials out of the rumen. Lack of or a decrease in frequency of rumen movements is one way of diagnosing sick animals. Saliva production - As much as 50 to 80 quarts of saliva can be produced by salivary glands and added to the rumen each day. Saliva provides liquid for the microbial population, recirculates nitrogen and minerals, and buffers the rumen. Saliva is the major buffer for helping to maintain a rumen pH between 6.5 and 6.8 for optimum digestion of forages and feedstuffs. Vomiting - Cattle rarely vomit. Occasionally certain feeds will induce vomiting. Some pasture plants, usually weeds, contain alkaloids that can cause this problem. Should this condition persist, a veterinarian should be consulted. Rumen fermentation has a number of advantages and disadvantages that influence the feedstuff consumed and subsequent utilization efficiency. Advantages of rumen fermentation Relative efficient utilization of fibrous feedstuffs, such as forages, by the ruminant. The rumen microbial population has the ability to metabolize fibrous components such as hemicellulose and cellulose, to products such as acetate, propionate, and butyrate also known as the primary volatile fatty acids of rumen fermentation. The ruminant then metabolizes the VFA to produce energy.
Relative efficient utilization of lower quality protein and non-protein nitrogen
compounds also known as NPN compounds. The microbial population metabolizes the lower quality proteins and NPN compounds to a higher quality microbial crude protein (MCP). Upon the microbes pass to the abomasum and small intestine, the higher quality MCP is digested and absorbed. The synthesis of MCP is a complex process that depends on such factors as nitrogen and energy substrates and intake.
Microbial production of the water-soluble vitamins and vitamin K. Except for the highest producing ruminants, the amount produced fulfills the dietary requirements for those vitamins.
Disadvantage of rumen fermentation
Relatively low utilization efficiency of higher quality feedstuffs.
Rumen fermentation reduces the potential energy yield from digestible energy sources and reduces the quality of high quality protein.
Calf Digestive System
At birth and during the first few weeks of life, the rumen, reticulum, and omasum are undeveloped. In contrast to the mature ruminant, in the calf/youngone, the abomasum is the largest compartment of the stomach. At this stage of life, the rumen is non-functional and some feeds digested by the adult cannot be used by the calf. % of Total Stomach Newborn calf Adult cow Rumen 25% 80% Reticulum 25% 6% Omasum 10% 3% Abomasum 40% 11%
During nursing or feeding from a bucket, milk bypasses the rumen via the oesophageal groove and passes directly into the abomasum. Reflex action closes the groove to form a tube-like structure which prevents milk or milk replacer from entering the rumen. When milk is consumed very rapidly, some may overflow into the rumen. As long as the calf remains on milk, the rumen remains undeveloped. When calves begin consuming grain and forage, a microbial population becomes established in the rumen and reticulum. End products of microbial fermentation are responsible for the development of the rumen. This occurs as early as 3 weeks of age with most feeding programs. Cud inoculation is not necessary to initiate rumen development. If grain feeding with or without forage is started during the first few weeks of life, the rumen will become larger and heavier with papillae development, and will begin functioning like the adult's when the calf is about 3 months of age.
