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Rate of passage of digesta in sheep

2.* The effect of level of food intake on digesta retention times and on water and electrolyte absorption in the large intestine

Published online by Cambridge University Press:  09 March 2007

W. L. Grovum†  and
J. F Hecker
W. L. Grovum†
Affiliation:
Department of Physiology, School of Rural Science, University of New England, Armidale, NSW 2351, Australia
J. F Hecker
Affiliation:
Department of Physiology, School of Rural Science, University of New England, Armidale, NSW 2351, Australia
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Abstract

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1. A simple two-compartment physical model was assembled with the aim of simulating passage of marker through the reticulo-rumen, small intestine, and caecum and proximal colon of sheep. Passage of marker through the whole digestive tract and the hind-gut were also simulated with a computer and methods of describing such results were compared.

2. The same mathematical equation applied equally well to the passage of a single injection of marker through the model and whole digestive tract of sheep. The magnitude of a rate-constant, reflecting in theory the retention time of marker in the caecum and proximal colon, was accurate for the model but larger than expected for the sheep. Modifications of the model are discussed which might account for the greater complexity in the biological system.

3. The average time available for digestion in the entire gut can be described with R or t and that for the intestinal tract distal to the abomasum with Ri or with a similar measurement ti. The magnitudes of these values and of rate-constants and a transit time of marker in the intestines, derived from the concentration curve of marker excretion in faeces, are closely related. The times for peak concentration of marker in faeces, for 5 and 50% excretion and the 80–5 % excretion time were found to be of limited usefulness in describing the results of rate of passage experiments with sheep.

Type
General Nutrition
Information
British Journal of Nutrition , Volume 30 , Issue 2 , September 1973 , pp. 221 - 230
Copyright
Copyright © The Nutrition Society 1973

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