Ruminants Review

45 Questions | Total Attempts: 546

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Ruminants Review

A review of ruminants based off of the powerpoint.


Questions and Answers
  • 1. 
    Millions of these in the rumen and reticulum digest cellulose, compile starch, synthesize protein, and synthesize vitamins.
    • A. 

      Protozoans

    • B. 

      Bacteria

    • C. 

      Fungi

  • 2. 
    What are the 3 general types of ruminal bacteria?
    • A. 

      Protozoal bacteria

    • B. 

      Free floaters

    • C. 

      Feed-associated bacteria

    • D. 

      Drifters

    • E. 

      Adherent bacteria

    • F. 

      Resistant bacteria

  • 3. 
    Signs include excitability, convulsions, muscle spasms, increased respiratory rate, and dead in pasture.  
    • A. 

      Hypomagnesemia

    • B. 

      White Muscle Disease

    • C. 

      Hypocalcemia

    • D. 

      Copper Toxicosis

    • E. 

      Protein Overload

  • 4. 
    The contents of the rumen are maintained at about a pH of _______________.
    • A. 

      5.5-6.0

    • B. 

      6.0-6.5

    • C. 

      6.5-7.0

    • D. 

      7.0-7.5

  • 5. 
    Prehension, mechanical breakdown, and chemical digestion are functions of the digestive system.
    • A. 

      True

    • B. 

      False

  • 6. 
    Which stomach chamber is lined with intersecting ridges that form honeycomb-like projections?
    • A. 

      Reticulum

    • B. 

      Rumen

    • C. 

      Omasum

    • D. 

      Abomasum

  • 7. 
    ________________ is the process of forcing the feed back into the mouth for chewing.
  • 8. 
    The material leaving the omasum is _________ drier than the material entering it.
    • A. 

      50-60%

    • B. 

      60-70%

    • C. 

      70-80%

    • D. 

      80-90%

    • E. 

      90-100%

  • 9. 
    The rumen acts like a large fermentation vat and accounts for about __________ of the total utilization of the digestible dry matter in the ration.
    • A. 

      10-25%

    • B. 

      40-95%

    • C. 

      50-65%

    • D. 

      60-75%

    • E. 

      50-85%

  • 10. 
    _______________ line the interior wall of the rumen.  They increase the absorption ability of the rumen wall by increasing the surface area.
  • 11. 
    The pH level in the rumen inhibits microbial growth.
    • A. 

      True

    • B. 

      False

  • 12. 
    The esophageal groove forms a passageway from the ____________ to the _______________.
    • A. 

      Reticulum, omasum

    • B. 

      Reticulum, abomasum

    • C. 

      Cardia, omasum

    • D. 

      Cardia, abomasum

    • E. 

      Omasum, abomasum

  • 13. 
    What will happen if the gas produced by bacterial action in the rumen is not removed or released?
    • A. 

      The animal will explode.

    • B. 

      The animal will bloat.

    • C. 

      The bacteria will die off.

    • D. 

      The rumen will stop working.

  • 14. 
    The ___________ grinds and squeezes the feed.
    • A. 

      Reticulum

    • B. 

      Rumen

    • C. 

      Omasum

    • D. 

      Abomasum

  • 15. 
    Rations for ruminants.
    • A. 

      Low fiber.

    • B. 

      High fiber.

    • C. 

      Based on crude fat.

    • D. 

      Based on crude protein.

    • E. 

      Lower protein quality.

    • F. 

      Higher protein quality.

  • 16. 
    Adherent ruminal bacteria.
    • A. 

      Make up 12-30% of total bacteria.

    • B. 

      Make up 50% of total bacteria on grain diets and 75% of total bacteria on forage diets.

    • C. 

      Make up 12-25% of total bacteria.

    • D. 

      Cellulose digesters.

    • E. 

      Primarily metabolize dead epithelial cells.

    • F. 

      Metabolize soluble substrates.

    • G. 

      Found in rumen fluid.

    • H. 

      Physically attach to feed particles.

    • I. 

      Physcially attach to the epithelium of the rumen wall.

    • J. 

      Secrete metabolic by-products into rumen fluid.

    • K. 

      Helps to prevent washing-out of rumen.

    • L. 

      Have the ability to break down urea.

    • M. 

      Facultative anaerobes.

  • 17. 
    Frothy Bloat
    • A. 

      Result of gas buildup in the rumen.

    • B. 

      Soluble proteins produce a viscous liquid in the rumen, trapping gas.

    • C. 

      Usually occurs in grazing animals (alfalfa, red clover)

    • D. 

      Usually something wrong with the animal (anatomically or neural)

  • 18. 
    What are the main gases produced by the bacterial action in the rumen?
    • A. 

      CO2

    • B. 

      CO3

    • C. 

      CH3

    • D. 

      CH4

    • E. 

      CH2

  • 19. 
    The pH level of the abomasum is ________.
    • A. 

      2.0-2.5

    • B. 

      3.0-3.5

    • C. 

      3.5-4.0

    • D. 

      4.0-4.5

    • E. 

      4.5-5.0

  • 20. 
      –15-50 billion microbes / mLrumen fluid   –Various shapes and sizes   –Function differently
    • A. 

      Protozoa

    • B. 

      Yeast

    • C. 

      Bacteria

  • 21. 
    Mature cows produce _______ gallons of saliva per day.
    • A. 

      12

    • B. 

      11

    • C. 

      10

    • D. 

      9

    • E. 

      8

  • 22. 
    The feed is very dry as it passes from the abomasum into the small intestine.
    • A. 

      True

    • B. 

      False

  • 23. 
    Signs include respiratory distress, death, stiff gait, tremors, and firm, painful muscles. Treatment is giving vitamin E and Selenium injections.
    • A. 

      Hypomagnesemia

    • B. 

      White Muscle Disease

    • C. 

      Hypocalcemia

    • D. 

      Copper Toxicosis

    • E. 

      Protein Overload

  • 24. 
    Sheep produce ______ gallons of saliva per day.
    • A. 

      0

    • B. 

      1

    • C. 

      2

    • D. 

      3

    • E. 

      4

  • 25. 
    Gaseous Bloat (chronic)
    • A. 

      Result of gas buildup in the rumen.

    • B. 

      Soluble proteins produce a viscous liquid in the rumen, trapping gas.

    • C. 

      Usually occurs in grazing animals (alfalfa, red clover)

    • D. 

      Usually something wrong with the animal (anatomically or neural)

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