Abdominal chemo‐ and mechanosensitivity in ruminants and its role in the control of food intake

Abstract

Ruminant animals have evolved a large and complex set of stomachs which allow fermentation of fibrous food by symbiotic micro‐organisms. These stomachs are well innervated and generate signals which are thought to be important in the control of voluntary food intake. Tension receptors in the muscular wall of the rumen and reticulum are slowly adapting and provide a measure of distension while epithelial receptors are rapidly adapting and provide information on the fibrousness of the digesta; they are involved in the control of stomach motility and voluntary food intake in order to prevent excessive distension. The epithelial receptors are also sensitive to the chemical nature of the digesta, particularly acidity. There are mechano‐ and chemoreceptors in the abomasum (true stomach) and duodenum and chemoreceptors in the liver, all of which have been implicated in the control of intake. It is relatively easy to prepare and maintain ruminants with a rumen fistula and many studies have shown the effects of such manipulations as distension of balloons in the rumen on voluntary intake. With fibrous, slowly digested feeds intake is primarily limited by rumen distension. With more rapidly digested feeds, however, the products of digestion play an important role in controlling intake. Short‐chain fatty acids are the main products of fermentation and infusion of their salts into the rumen depresses food intake to a much greater extent than infusion into the general circulation. Acetate or propionate given into the rumen are more effective, mole for mole, than butyrate but must be given at rates exceeding the natural rate of production in order to have a significant effect. It has been suggested that much of the effect of sodium acetate is via the increase in the osmolality of rumen fluid but there is considerable uncertainty as to the physiological significance of osmotic effects, especially when animals have free access to water and can prevent excessive increases in tonicity by increasing their water intake. Other constituents of rumen fluid have been implicated in the control of food intake, particularly lactic acid and nitrogenous compounds, especially as these can be found in fermented feeds such as silage. The omasum controls the flow of digesta to the abomasum; it is therefore well placed to control rumen fill and thus intake but there has been little study in this area and this is also true for the abomasum.(ABSTRACT TRUNCATED AT 400 WORDS)

Left displacement of the abomasum in dairy cattle: recent developments in epidemiological and etiological aspects

“…The authors mention difficulties in interpreting the results since the levels of glucagon, glucose and insulin are dependent on each other and the blood levels exceed normal conditions. The effect of high glucose levels can be mediated by a decreased vagal tonus [18,28]. Van Winden et al found low levels of insulin and glucose in cows that later on developed DA [66].…”

“…One should consider that concentrations used are fivefold the normal abomasal contents [4]. According to Forbes and Barrio the inhibitory effect of VFA on the activity of the abomasum occurs through the osmotic pressure [18]. A high osmotic pressure results in a decreased motility of the abomasum and a reduced feed intake.…”

Hyperosmolarity in the small intestine contributes to postprandial ghrelin suppression

“…Upon leaving the stomach, chyme may have a higher osmolarity than that of surrounding body fluids and tissues, which are generally maintained at ϳ285 mosmol/l in blood and interstitial fluids and within the 400 -700 mosmol/l range in small intestinal villi (34). Although compensatory mechanisms operate to restore osmotic equilibrium between hyperosmolar intestinal chyme and its surroundings (24), various mixed meals and hypertonic agents are capable of inducing a more sustained hyperosmolar milieu in the gastric and intestinal lumen (5,25,37,39,43,48,66,82,83).…”

“…Upon leaving the stomach, chyme may have a higher osmolarity than that of surrounding body fluids and tissues, which are generally maintained at ϳ285 mosmol/l in blood and interstitial fluids and within the 400 -700 mosmol/l range in small intestinal villi (34). Although compensatory mechanisms operate to restore osmotic equilibrium between hyperosmolar intestinal chyme and its surroundings (24), various mixed meals and hypertonic agents are capable of inducing a more sustained hyperosmolar milieu in the gastric and intestinal lumen (5,25,37,39,43,48,66,82,83).To assess directly the role of intestinal hyperosmolarity in postprandial ghrelin suppression, three studies were conducted in rats. In the first study, animals with duodenal cannulas received infusions, on different occasions, of agents (glucose, 3-O-methylglucose, or lactulose) selected to induce intestinal hyperosmolarity, but differing in route of digestion, absorption kinetics, caloric value, and insulin-stimulating effects (see…”

Effects of partial replacement of barley with sugar beet pulp on pre- and post-partum performance of Zel ewes

“…Ruminants fed on high starch diets, that have an increased metabolizable energy (ME), tend to have an increased microbial amino acid supply (Oba & Allen, 2003), but are more predisposed to suffering from ruminal acidosis (Lanzas et al, 2007). Propionate, produced by fermentation in the rumen, is absorbed and taken up from hepatic portal blood for gluconeogenesis in the liver (Forbes & Barrio, 1992). Feed intake might be regulated by the metabolism of propionate in the liver (Allen, 2000).…”