Nutritional Physiology Lecture 9 Ruminant Digestion 1
Nutritional Physiology Lecture 9 Ruminant Digestion 1
the rumen acts as a storage or holding vat for feed. It is also a large
fermentation vat; also called the "paunch"
The rumen absorbs most of the volatile fatty acids produced from
fermentation of feedstuffs by rumen microbes.
Tiny projections called papillae increase the surface area and the
absorption capacity of the rumen
Carbohydrates are the most important source of energy and the primary
precursors of fat and sugar (lactose) in cows' milk
Fiber CHO stimulates ruminal contraction and increases the flow of saliva to
the rumen.
Non-fibrous CHO (starches and simple sugars) are fermented rapidly and
increase the energy density of a diet
Cereal grains contains low fat but oilseeds (cotton seed, soyabean
etc) and animal fat contain more that 20% fat
Mouth Amylase
maltose
Proteases
Stomach Proteases
peptides