Fragmentation and Flow of Grazed Coastal Bermudagrass through the Digestive Tract of Cattle

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Abstract
Samples of forage fragments were obtained from the upper (RUS) and lower (RLS) strata of the reticulorumen and feces (F) of four Brahman × Jersey steers grazing Coastal bermudagrass (CB) of two maturities with dry matter digestibilities (DMD) of 54.8 and 64.3%. Forage fragments were separated by particle size and evaluated histochemically for tissue type and fragmentation pattern. Fragmentation pattern was similar to that previously observed due to ingestive mastication. There was longitudinal separation of vascular bundles (VB) and severing at VB ends. Microscopically, similar size fragments from RUS were indistinguishable from those of RLS. The major difference between RUS and RLS was the distribution of different size particles. Larger particles were associated with the RUS in cattle consuming immature and mature CB. More large particles were associated with mature compared with the immature CB in the RUS and RLS. The distribution of different size particles in the F was similar for both maturities, suggesting that similar particle size reduction was required regardless of maturity. Smaller particles in the rumen and F appeared to contain more lignin (determined histochemically) and were composed of indigestible fragments of cuticle and lignified vascular tissue. Cattle grazing mature CB had higher ruminal fills (2.40 vs 2.02 kg dry matter/100 kg body weight), reduced rates of passage and lower voluntary intake (2.50 vs 3.14 kg DM/100 kg body weight). Lower intake of mature CB may have resulted from a reduced rate of particle size reduction. Similarities in fragmentation patterns due to ingestive and ruminative mastication were interpreted to indicate that mastication was responsible for most of the particle size reduction of CB and that mastication facilitated digestion of potentially digestible tissues. Copyright © 1987. American Society of Animal Science . Copyright 1987 by American Society of Animal Science

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