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step 1. Mix out-of eating which have spit and you will transportation into rumen – churning of food and combination with the pulp mass – limited digestive and fermentation by microorganisms – fermentation situations is: – acetate, lactate, or other all-natural acids step three. Course off eating on reticulum cuatro. Regurgitation away from dining pulp (“cud”) and you can chew inside the throat 5. Reentering off rumen – further digestive and you may fermentation away from food and this becomes more h2o 6. Flow from liquid into omasum following into abomasum area of the down belly eight. Dining experience of host's digestive nutrients, after that digestion and you may final assimilation of one's dining particles, first of all of your all-natural acids, because of the animal's brief digestive tract;

Prokaryotes – e

– the rumen of cattle contains a large and diverse microbial community (about 10 12 organism per milli-liter !!), which includes: 1. g. Ruminococcus sp. – most are cellulolytic – carry out the major part of food digestion and fermentation ; fermentation products are: 1. organic acids (volatile fatty acids) – butyric acid, propionic acid, acetic acid, formic acid, valeric acid 3.