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Specific Diseases of Large Animals and Man
Published in Rebecca A. Krimins, Learning from Disease in Pets, 2020
Similar to the horse, cattle have long been a domesticated species in human society providing meat, milk, and hide production. Generally, cattle are divided into dairy and beef breeds, and management practices are vastly different between these groups. Dairy cattle are managed intensively during lactation, and milking is performed 2–3 times per day. Beef cattle are often managed extensively on large acreage farmland, although intensive management in feedlots is used in some regions for the final stage of growing cattle before slaughter for meat. There are estimated to be approximately 1.5 billion cattle worldwide and almost 94 million cattle in the United States. Specialized facilities for handling cattle are essential for personnel safety and many diagnostic procedures can be performed in the conscious or sedated animal with the aid of these handling facilities. As herbivores, cattle are ruminants and have a method of digestion in their rumen that relies on the microbial breakdown of plant material to molecules that can be absorbed and utilized for energy and other nutritional needs.
Impact of Probiotics on Animal Health
Published in Marcela Albuquerque Cavalcanti de Albuquerque, Alejandra de Moreno de LeBlanc, Jean Guy LeBlanc, Raquel Bedani, Lactic Acid Bacteria, 2020
Sabrina da Silva Sabo, Elías Figueroa Villalobos, Anna Carolina Meireles Piazentin, André Moreni Lopes, Ricardo Pinheiro de Souza Oliveira
Ruminants’ digestive tract has some peculiarities, it contains four-compartmentalized stomach chambers: the rumen, the reticulum, the omasum, and the abomasum, each one performing in different processes. Briefly, in the rumen the fibers and solid feeds are fermented by commensal microbiota. The liquids are transferred to the reticulum, also serving to the entrapment of large feed particles, which are regurgitated subsequently for a complete digestion. In the omasum the liquids are filtered and various nutrients are absorbed. Finally, the enzymatic digestion of the feed takes place in the abomasum (Hofmann 1989, Zoumpopoulou et al. 2018).
Radiotracer Distribution of Differences Between Species
Published in Howard J. Glenn, Lelio G. Colombetti, Biologic Applications of Radiotracers, 2019
Herbivores — Herbivores may be further subdivided into those that have a single stomach and those which have a compartmented stomach, or ruminants. An example of a single stomach herbivore is a horse or members of the equine species. They subsist on a diet of herbs, hay, grain, things of plant origin. Some place in their digestive system is a large compartment where fermentation occurs. In the horse, this is in the caecum. Ruminants, on the other hand, have a so-called “four compartment” stomach. The compartments are the rumen where the fermentation occurs, the reticulum, the omasum, and the abomasum. These animals can subsist on vegetation alone. Many of the essential nutrients are formed by bacterial action in the rumen.
A Large Segmental Mid-Diaphyseal Femoral Defect Sheep Model: Surgical Technique
Published in Journal of Investigative Surgery, 2022
David S. Margolis, Gerardo Figueroa, Efren Barron Villalobos, Jordan L. Smith, Cynthia J. Doane, David A. Gonzales, John A. Szivek
During our initial studies we operated on the right limb, maintaining the sheep in the left lateral decubitus position during the procedure [18]. There is no standard operative limb. Sheep models using the right [12], and more often left [11, 16, 17] hind limbs have been described, and not all studies report laterality [13]. Following our initial surgical cohort, we began operating on the left limb and maintaining the sheep in the right lateral decubitus position (Figure 3). Rumen distention is a common complication during sheep anesthesia. Rumenal bloat can be minimized by fasting prior to surgery, passage of an orogastric tube into the rumen, and positioning in right lateral recumbency to better accommodate the rumen in the left cranial abdomen. Switching operative sides has markedly simplified our anesthetic procedure and minimized complications.
Gut microbes from the phylogenetically diverse genus Eubacterium and their various contributions to gut health
Published in Gut Microbes, 2020
Arghya Mukherjee, Cathy Lordan, R. Paul Ross, Paul D. Cotter
Here, we focus on the genus Eubacterium, which was first proposed by Prévot in 1938 to describe a group of beneficial bacteria isolated from human feces.5Eubacterium spp. are frequently encountered in the oral cavity and intestinal tract of mammals, including in the rumen of ruminants, as well as in the environment. The genus forms one of the core genera of the human gut microbiota and shows widespread colonization of the human gut across various human populations in Africa,6,7 Australia,8 Europe,9 India,10 South America,11,12 Asia13 and North America.14,15 Indeed, extensive human gut metagenome studies have reported the recovery of a large complement of metagenome-assembled Eubacterium rectale genomes irrespective of geographical location, age, lifestyle and clinical status.16,17 Interestingly, while Eubacterium spp. are routinely recovered from animal gut, an absence of E. rectale have been reported in primate gut; coupled with its omnipresence in the human gut this suggests a high degree of specificity and adaptation for the latter.17
The rumen microbiome: a crucial consideration when optimising milk and meat production and nitrogen utilisation efficiency
Published in Gut Microbes, 2019
Chloe Matthews, Fiona Crispie, Eva Lewis, Michael Reid, Paul W. O’Toole, Paul D. Cotter
The rumen can be viewed as an anaerobic and methanogenic fermentation chamber that contains microorganisms that have the ability to utilise, and increase the productivity of, cellulolytic feeds (i.e. straw, hay, silage and grass). There are considerable benefits associated with understanding rumen function, as rumen dynamics are almost solely responsible for providing nutrients to the host animal.7Figure 1 shows the gastrointestinal tract of the bovine animal, where the rumen and its microbiota play a particularly important role in the degradation of feedstuffs. As a result of fermenting feedstuffs, carbon dioxide (CO2) and hydrogen (H2), which are the main electron acceptors and donors of the ecosystem, are produced in the rumen.8 Recent developments relating to compounds used to shift fermentation towards more efficient microbial pathways and targeting of specific microorganisms will be discussed later in this review. The rumen microbiome, i.e., the community of microorganisms that inhabits the rumen, is characterised by its high population density, extensive diversity (encompassing bacteria, archaea, protozoa and fungi) and complexity of interactions.9,10 The continuous fermentation carried out by these microorganisms leads to ingested compounds being broken down into their subcomponents. There are three intersecting micro-environments found in the rumen that contain these microbes; the liquid phase making up 25% of the microbial mass, the solid phase making up 70% of the microbial mass, and the rumen epithelial cells and protozoa, containing 5% of the microbial mass.11 A nutritionally balanced diet is important as it provides an environment that maximises the growth and activity of these microbes.11 A rumen microorganism is anaerobic or facultatively anaerobic, and produces end products that are either utilised directly by the host or by other microorganisms as energy. The pH of the rumen is kept relatively constant, typically 6–7, but may vary depending on diet.12 Such variations can result in a change in the microbial populations, and the levels of volatile fatty acids (VFAs) produced by them. These fatty acids are of interest as some, such as propionate and butyrate, can be absorbed across the gut wall to serve as an energy source for the ruminant. Buffering of the rumen to maintain a relatively constant pH is facilitated by the large quantity of saliva produced by the ruminant, which is high in sodium and potassium bicarbonate and urea. The saliva is swallowed into the rumen and then absorbed through the rumen walls. Further buffering is provided by ammonia produced during fermentation, which can then be used for microbial growth in the rumen.