TREATMENT FOR DISEASES OF CATTLE 



ANATOMY OF CATTLE. 



While there is considerable difference in the bony construction of the ox 

 and horse the bones and joints are known by the same names. The ribs of 

 the horse are joined to the breast bone by cartilage while those of the ox are 

 united by joints. The horse has eighteen pair of ribs and the ox has only 

 thirteen pair. The breast bone of the horse is more round than that of the 

 ox. When suffering from diseases of the lungs the ox usually lies down and 

 the horse stands up, because he has more breathing capacity when standing 

 and the ox has more when lying down. The ox has a divided foot and of 

 course the bones are different than those in the foot of the horse. 



The Digestive Organs. The digestive organs of the ox differ in some 

 respects from those of the horse. The tongue is rough and thicker than 

 that of the horse and is used to convey food to the mouth. The teeth differ 

 very much from those of the horse. There are eight front teeth in the lower 

 jaw but none in the upper jaw, their place being filled by a thick hard tissue 

 which answers the purpose of teeth. This makes it difficult for cattle to 

 thrive on short pasture. The molars (grinders) are quite similar to those 

 of a horse. The palate of the ox is small and does not close the opening 

 into the pharynx as does that of the horse. The pharynx is larger than in the 

 horse. The fibers of the gullet have a double action. While the animal is 

 eating, they carry the food from mouth to the stomach ; while chewing the 

 cud, they act in opposite way, carrying food from stomach to mouth. 



The gullet thus carries the food from the stomach to the mouth and 

 back to the stomach when masticated. 



The stomach of the ox has four compartments : the first, called the 

 rumen or paunch; the second, the reticulum; the third, the omasum, and the 

 fourth, the true stomach or abomasum. The first three have an important 

 part in the preparation of food for the fourth, or true stomach, where the 

 greatest part of digestion takes place. The rumen or paunch is held in 

 position by ligaments which attach it to the left side. It occupies a large 

 space and is the organ operated on in tapping for bloat. The rumen has two 

 openings on the front side. One for the food to enter and the other for its 

 passage into the reticulum. The food enters the reticulum from the front and 

 passes into the omasum from a back opening. From the omasum the food 

 enters the true stomach, to be digested and passed into the small intestines. 



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