Kostenko V.
Doctor of Agricultural Sciences, Professor, National University of Life and
Environmental Sciences of Ukraine, Kyiv, Ukraine
Otchenashko V.
Doctor of Agricultural Sciences, Associate Professor, National University of Life
and Environmental Sciences of Ukraine, Kyiv, Ukraine
GRINDING OF FORAGES AND ITS IMPACT ON THE
PRODUCTIVITY AND FUNCTIONAL STATE OF COWS
Introduction. Multi-chamber ruminant stomach is adapted for digestion of plant
fodders containing a hard-to-digest fodder fraction, a fiber that, according to various
nutrition regulation systems, combines groups of substances under the names of acid
detergent, neutral detergent and crude fiber, which characterize various functions of
cellular tissue in an animal's organism [1, 17-35].
Consider physiological peculiarities of consumption of voluminous feeds. So,
when consuming food, ruminants at first do not bother themselves with the careful
chewing of it. The main processing of feed is carried out in the rumen, where it stays
until it has the required consistency due to the presence of filtration mechanisms
(mesh). This is also facilitated by the periodic reburial of the feed into the oral cavity
and its repeated repeated chewing. That is, digestion of vegetable fibers is facilitated
by their thorough grinding during chewing (rumination) [2, 13]. In the rumen, the bulk
mass is delayed by the time during which complicated processes of its partial cleavage
with cellulosic microorganisms (protozoa and bacteria) occur [3, 1424-1427]. By
isolating cellulase and other hydrolases, these microorganisms partially digest
cellulose, pectin, lignin, and resulting from this substance and related carbohydrates
are fermented. It is with the presence of microorganisms in the rumen and the related
ability of the rumble to digest the cellulose and use it as a source of energy.
Chewing activity, in addition to the productive status of an animal (age, body
size), depends on a number of other factors: the vegetative phase of plants during the
preparation of coarse fodders [4, 215-227], the content of cellulose in the diet [5, 1118-
1123], I am healthy 'i animal [6], ambient temperature [7], taste and taste qualities of
dietary rations [8, 199-213; 9, 210-240], the presence of parasites and viruses [7] and
other factors. These factors are particularly important because cattle feeding can be
easily controlled, and therefore can affect the state of the animal's organism and their
well-being [6].
An important factor influencing the character of chewing is the size of the
particles of consumed feed. Cattle are able to choose shorter portions of feed from feed
mix, and therefore the level of shredding of its components can dramatically reduce the
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