The abomasum, also known as the maw, [1] rennet-bag, [1] or reed tripe, [1] is the fourth and final stomach compartment in ruminants. It secretes rennet, which is used in cheese creation.
The word abomasum (ab- "away from" + omasum "intestine of an ox") is from Neo-Latin and it was first used in English in 1706. It is possibly from the Gaulish language.
The abomasum's normal anatomical location is along the ventral midline. It is a secretory stomach similar in anatomy and function to the monogastric stomach. It serves primarily in the acid hydrolysis of microbial and dietary protein, preparing these protein sources for further digestion and absorption in the small intestine. The abomasum is lined with glands to release hydrochloric acid and digestive enzymes needed to break down food. It is very similar to the nonruminant stomach.
Dairy cattle on high production diets are susceptible to a number of pathologies, most commonly after calving. A gas-filled abomasum can move into an abnormal location and become displaced. If the abomasum displaces to the right, it is at risk of torsion. A displaced abomasum will cause cows to present all or some of the following signs: loss of appetite, decrease rumen contractions, decrease cud-chewing, and drop in milk production. While a displaced abomasum is not immediately life-threatening, veterinary care is required for surgical correction. Milder cases can be corrected by rolling the cow over or forcing her to run up a steep hill. [2] Abomasitis is a relatively rare, but serious, disease of the abomasum whose causes are currently unknown.
The abomasum is used to make the lampredotto , a typical dish of Florence. It is also fried and eaten with onions as part of the Korean dish Makchang gui . Another dish made with the abomasum is the Persian Sirabi-Shirdan (borrowed in Turkey as Şırdan).Chusta ( literally abomasum), famous dish in Bihar, India.
Rennet is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease enzyme that curdles the casein in milk. In addition to chymosin, rennet contains other enzymes, such as pepsin and a lipase.
The stomach is a muscular, hollow organ in the gastrointestinal tract of humans and many other animals, including several invertebrates. The stomach has a dilated structure and functions as a vital organ in the digestive system. The stomach is involved in the gastric phase of digestion, following chewing. It performs a chemical breakdown by means of enzymes and hydrochloric acid.
Chymosin or rennin is a protease found in rennet. It is an aspartic endopeptidase belonging to MEROPS A1 family. It is produced by newborn ruminant animals in the lining of the abomasum to curdle the milk they ingest, allowing a longer residence in the bowels and better absorption. It is widely used in the production of cheese.
The gastrointestinal tract is the tract or passageway of the digestive system that leads from the mouth to the anus. The GI tract contains all the major organs of the digestive system, in humans and other animals, including the esophagus, stomach, and intestines. Food taken in through the mouth is digested to extract nutrients and absorb energy, and the waste expelled at the anus as faeces. Gastrointestinal is an adjective meaning of or pertaining to the stomach and intestines.
Digestion is the breakdown of large insoluble food compounds into small water-soluble components so that they can be absorbed into the blood plasma. In certain organisms, these smaller substances are absorbed through the small intestine into the blood stream. Digestion is a form of catabolism that is often divided into two processes based on how food is broken down: mechanical and chemical digestion. The term mechanical digestion refers to the physical breakdown of large pieces of food into smaller pieces which can subsequently be accessed by digestive enzymes. Mechanical digestion takes place in the mouth through mastication and in the small intestine through segmentation contractions. In chemical digestion, enzymes break down food into the small compounds that the body can use.
Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle, pigs and sheep.
Ruminants are hoofed herbivorous grazing or browsing mammals that are able to acquire nutrients from plant-based food by fermenting it in a specialized stomach prior to digestion, principally through microbial actions. The process, which takes place in the front part of the digestive system and therefore is called foregut fermentation, typically requires the fermented ingesta to be regurgitated and chewed again. The process of rechewing the cud to further break down plant matter and stimulate digestion is called rumination. The word "ruminant" comes from the Latin ruminare, which means "to chew over again".
Gastric acid, gastric juice, or stomach acid is a digestive fluid formed within the stomach lining. With a pH between 1 and 3, gastric acid plays a key role in digestion of proteins by activating digestive enzymes, which together break down the long chains of amino acids of proteins. Gastric acid is regulated in feedback systems to increase production when needed, such as after a meal. Other cells in the stomach produce bicarbonate, a base, to buffer the fluid, ensuring a regulated pH. These cells also produce mucus – a viscous barrier to prevent gastric acid from damaging the stomach. The pancreas further produces large amounts of bicarbonate and secretes bicarbonate through the pancreatic duct to the duodenum to neutralize gastric acid passing into the digestive tract.
Cud is a portion of food that returns from a ruminant's stomach to the mouth to be chewed for the second time. More precisely, it is a bolus of semi-degraded food regurgitated from the reticulorumen of a ruminant. Cud is produced during the physical digestive process of rumination.
Digestive enzymes are a group of enzymes that break down polymeric macromolecules into their smaller building blocks, in order to facilitate their absorption into the cells of the body. Digestive enzymes are found in the digestive tracts of animals and in the tracts of carnivorous plants, where they aid in the digestion of food, as well as inside cells, especially in their lysosomes, where they function to maintain cellular survival. Digestive enzymes of diverse specificities are found in the saliva secreted by the salivary glands, in the secretions of cells lining the stomach, in the pancreatic juice secreted by pancreatic exocrine cells, and in the secretions of cells lining the small and large intestines.
The rumen, also known as a paunch, is the largest stomach compartment in ruminants and the larger part of the reticulorumen, which is the first chamber in the alimentary canal of ruminant animals. The rumen's microbial favoring environment allows it to serve as the primary site for microbial fermentation of ingested feed. The smaller part of the reticulorumen is the reticulum, which is fully continuous with the rumen, but differs from it with regard to the texture of its lining.
The omasum, also known as the bible, the fardel, the manyplies and the psalterium, is the third compartment of the stomach in ruminants. The omasum comes after the rumen and reticulum and before the abomasum. Different ruminants have different omasum structures and function based on the food that they eat and how they developed through evolution.
Gastrointestinal physiology is the branch of human physiology that addresses the physical function of the gastrointestinal (GI) tract. The function of the GI tract is to process ingested food by mechanical and chemical means, extract nutrients and excrete waste products. The GI tract is composed of the alimentary canal, that runs from the mouth to the anus, as well as the associated glands, chemicals, hormones, and enzymes that assist in digestion. The major processes that occur in the GI tract are: motility, secretion, regulation, digestion and circulation. The proper function and coordination of these processes are vital for maintaining good health by providing for the effective digestion and uptake of nutrients.
The reticulum is the second chamber in the four-chamber alimentary canal of a ruminant animal. Anatomically it is the smaller portion of the reticulorumen along with the rumen. Together these two compartments make up 84% of the volume of the total stomach.
Kesong puti is a Filipino soft, unaged, white cheese made from unskimmed carabao milk and salt curdled with vinegar, citrus juices, or sometimes rennet. It can also be made with goat or cow milk. It has a mild salty and tart flavor. When an acidifying agent is used, it resembles queso blanco or paneer. When rennet is used, it resembles buffalo mozzarella. Moisture content can also vary, ranging from almost gelatinous to pressed and firm. It can be eaten as is, paired with bread, or used in various dishes in Filipino cuisine. It is usually sold wrapped in banana leaves.
A cannulated cow or fistulated cow refers to a cow that has been surgically fitted with a cannula. A cannula acts as a porthole-like device that allows access to the rumen of a cow, to perform research and analysis of the digestive system and to allow veterinarians to transplant rumen contents from one cow to another.
Fish protein powder (FPP) describes a food grade powder product designated primarily for human consumption applications. It differs significantly from fish meal products which are designated for animal feed applications. Fish protein powders have various sanitary processing, purity and functional characteristics which establish them as human food ingredients. Production plants registered for the USA market are located in Peru and France.
The human digestive system consists of the gastrointestinal tract plus the accessory organs of digestion. Digestion involves the breakdown of food into smaller and smaller components, until they can be absorbed and assimilated into the body. The process of digestion has three stages: the cephalic phase, the gastric phase, and the intestinal phase.
Ostertagia ostertagi, commonly known as the medium stomach worm or brown stomach worm, is a parasitic nematode of cattle. O. ostertagi can also be found to a lesser extent in sheep, goats, wild ruminants, and horses. It causes ostertagiosis, which is potentially fatal in cattle. It is found worldwide and is economically important to cattle industries, particularly those found in temperate climates.
Displaced abomasum in cattle occurs when the abomasum, also known as the true stomach, which typically resides on the floor of the abdomen, fills with gas and rises to the top of the abdomen, where it is said to be ‘displaced’. When the abomasum moves from its normal position it prevents the natural passage of gas and feed through the digestive system, creating a restriction. As cattle are ruminants, which have a 4 chambered stomach composed of a rumen, reticulum, omasum and abomasum. Ruminants require this specialized digestive system in order to properly process and break down their high fiber and cellulose rich diets. As this type of digestive system is quite complex it is at a greater risk for incidence. Due to the natural anatomy of cattle it is more common to have the abomasum displace to the left, known as a left-displaced abomasum, than to the right, right-displaced abomasum. When the abomasum becomes displaced there also becomes a chance of an abomasal volvulus, twist, developing. An abomasal volvulus occurs when the abomasum, which is already out of place, will rotate and cut off blood and nutrient supply to the abomasum. Cattle which develop an abomasal twist require immediate vet attention to regain blood supply and food passage through the digestive system or the abomasum will begin to shut down due to lack of blood supply and toxicity development.
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