Rumén

Rumén refers to the rumen, the largest compartment of the stomach in ruminant animals such as cattle, sheep, and goats. It is a fermentation chamber where microorganisms, including bacteria, protozoa, and fungi, break down plant material that the animal has ingested. This process is essential for the digestion of cellulose and other complex carbohydrates found in forage, which are otherwise indigestible by most animals.

The rumen houses a vast and diverse population of microbes, estimated to be in the trillions per milliliter. These microbes produce volatile fatty acids (VFAs) as a byproduct of fermentation, which are then absorbed by the animal and serve as its primary source of energy. Microbes also synthesize essential nutrients, such as B vitamins and amino acids, that the animal can utilize.

The rumen operates through a process called rumination, commonly known as chewing the cud. After initial swallowing, partially digested food is regurgitated from the rumen, re-chewed to further break it down and mix it with saliva, and then re-swallowed. This mechanical breakdown increases the surface area for microbial action. The rumen's environment is anaerobic (oxygen-free), with a pH typically ranging from 5.5 to 7.0, maintained by the animal's saliva. The continuous microbial activity and the animal's ability to derive energy and nutrients from plant fiber make the rumen a remarkable digestive adaptation.