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The rumen, also known as a paunch, is the largest stomach compartment in ruminants. [1] The rumen and the reticulum make up the reticulorumen in ruminant animals. [2]The diverse microbial communities in the rumen allows it to serve as the primary site for microbial fermentation of ingested feed, which is often fiber-rich roughage typically indigestible by mammalian digestive systems.
Udder of a cow. An udder is an organ formed of two or four mammary glands on the females of dairy animals and ruminants such as cattle, goats, and sheep. [1] An udder is equivalent to the breast in primates, elephantine pachyderms and other mammals.
A pair of horns on a male impala Anatomy of an animal's horn. A horn is a permanent pointed projection on the head of various animals that consists of a covering of keratin and other proteins surrounding a core of live bone.
In a mature cow, the reticulum can hold around 5 gallons of liquid. The rumen and reticulum are very close in structure and function and can be considered as one organ. They are separated only by a muscular fold of tissue. In immature ruminants, a reticular groove is formed by the muscular fold of the reticulum.
Beef is classified according to different parts of the cow, specifically "chest lao" (the fat on the front of the cow's chest), "fat callus" (a piece of meat on the belly of the cow), and diaolong (a long piece of meat on the back of the beef back), "neck ren" (a small piece of meat protruding from the shoulder blade of a beef) and so on.
The ruminant digestive system. The omasum, also known as the bible, [1] the fardel, [1] the manyplies [1] and the psalterium, [1] is the third compartment of the stomach in ruminants.
Bulls are larger than cows of the same breed by up to a few hundred kilograms. British Hereford cows, for example, weigh 600–800 kg (1,300–1,800 lb), while the bulls weigh 1,000–1,200 kg (2,200–2,600 lb). [7] Before 1790, beef cattle averaged only 160 kg (350 lb) net. Thereafter, weights climbed steadily.
During grazing, ruminants produce large amounts of saliva – estimates range from 100 to 150 litres of saliva per day for a cow. [34] The role of saliva is to provide ample fluid for rumen fermentation and to act as a buffering agent. [ 35 ]