2 Nut: Intro

Front 1

saliva fx

Back 1

saliva fx:
1. bolus formation
2. moistens mouth, solubilizes food
3. adds digestive enzymes
4. pH buffering in R
- avian < sheep 10 L/day< cattle 150 L/d

Front 2

stomach regions

Back 2

stomach regions:
1. cardia: mucus
2. peptic gland: enzymes (pepsin) and HCl
3. pyloric: mucus

Front 3

SI regions

Back 3

SI regions:
1. duodenum: adds pancreatic and bile secretions
2. jejunum: most abs
3. ileum: abs

Front 4

LI fx

Back 4

LI fx:
1. H2O abs
2. fermentation by bacteria: VFAs abs
3. little enz or hormone secretion
4. coprophagy: redigest nutrients, abs bacterially synthesized nutrients

Front 5

rumen

Back 5

rumen:
- cattle 30-35 gal
- bacti 2.5x 10^10, protozoa 5x10^6
- VFA production and abs

Front 6

rumen fermentation

Back 6

rumen fermentation:
1. rel stable pH: 5-7
2. constant nutrient supply
3. anaerobic
4. constant T: 38C
5. continuous end product removal
6. continuous mixing

Front 7

zones of rumen

Back 7

zones of rumen:
1. fiber mat: vivid fermentation
2. intermediate zone: vivid fermentation
3. liquid zone: moderate fermentation
- most in dorsal sac

Front 8

proximate analysis

Back 8

proximate analysis:
- lab procedure:
1. water/ DM
2. ether: fat
3. ash: total mineral content
4. N: CP, Kjeldahl procedure assuming protein 16% N
5. CF
6. N-free extract= 100- (moisture + ether + CP+ CF + ash)

Front 9

feed classes

Back 9

feed classes:
1. forages, roughages: > 18% CF in dry state
2. protein supplements: >= 20% P
3. E feeds: <20% protein

Front 10

Van Soest methods

Back 10

Van Soest methods:
- evaluation of forages
1. natural detergent fiber (NDF):
hemicellulose, cellulose, lignin
2. acid detergent fiber (ADF): cellulose and lignin

Front 11

non-fiber carbs

Back 11

non-fiber carbs:
- rapid to med speed fermentation
1. sugar
2. starch

Front 12

cell wall

Back 12

cell wall:
medium speed of fermentation to undigestible:
1. pectin
2. hemi-cellulose
3. celluose
4, lignin