Digestion: a Quick Description
By Dottie Love
Cattle, being wary of predators, grab grass with their tongues and use their
incisors to tear it from the ground. They don't need bottom incisors, so they
don't have any. They quickly gulp down the grass in the open pasture, allowing
them to run back to safety. Later they burp back up wads of the grass and chew
it thoroughly, starting the breakdown process.
You've heard of their four stomachs? Well, actually, these are organs that help
digest intake in different ways.
The Rumen
When food passes down the esophagus, it goes into a giant chamber called the
rumen. It contains water and microbes that will break down the fibrous grass so
it will be more easily digested. When grain enters the rumen, the cow must
develop the microbes that digest grain; cattle are not meant to consume anything
but forage. When you begin to feed grain, you must introduce it slowly so the
rumen can adapt itself. The rumen expands daily to accommodate the
water/grass/grain and microbes. In a large breed cow, a full rumen contains
twenty gallons of this mixture. As these contents are broken down, a huge amount
of methane gas is produced. That's why cows burp.
The Reticulum
Resembling a honeycomb, the reticulum is near the bottom of the rumen. As the
rumen contents become liquid, they are strained through the large pores of the
reticulum.
The Omasum
The omasum is also called "the book" or "many-plies." It is a final strainer;
the liquid is filtered through through the fine pores.
The Abomasum
The abomasum is considered the true stomach. From here on, digestion is
identical to other mammals. Gastric acids in the abomasum break down the liquid
totally and send it to the small intestine, where it is distributed into the
blood.
Author is not a medical professional; please consult your vet.
This article does not necessarily reflect the views of the American Miniature
Zebu Association.
© 2010 Dottie Love for the American Miniature Zebu Association. All rights
reserved. Please contact webmaster@amzaweb.org
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