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The Collaborative International Dictionary

Abomasum \Ab`o*ma"sum\, ||Abomasus \Ab`o*ma"sus\, n. [NL., fr. L. ab + omasum (a Celtic word).] (Anat.) The fourth or digestive stomach of a ruminant, which leads from the third stomach omasum. See Ruminantia.


n. (context anatomy English) The fourth or digestive compartment of the stomach of a cow or other ruminant, after the omasum.


n. the fourth compartment of the stomach of a ruminant; the one where digestion takes place [syn: fourth stomach]


The abomasum, also known as the maw, rennet-bag, or reed tripe, is the fourth and final stomach compartment in ruminants. It secretes rennet, which is used in cheese creation.

The word abomasum is from New Latin and it was first used in English in 1706. It comes from Latin ab- + omasum " intestine of an ox," and it is possibly from the Gaulish language.

The abomasum's normal anatomical location is along ventral midline. It is a secretory stomach similar in anatomy and function as the monogastric stomach. It serves primarily in the acid hydrolysis of microbial and dietary protein, preparing these protein sources for further digestion and absorption in the small intestine.

Dairy cattle on high production diets are susceptible to a number of pathologies, most commonly after calving. A gas-filled abomasum can move into an abnormal location, resulting in left-displaced abomasum (LDA) or right-displaced abomasum (RDA). If the abomasum displaces to the right, it is at risk of torsion and becoming a right torsioned abomasum (RTA). A displaced abomasum will cause cows to present all or some of the following signs: loss of appetite, decrease rumen contractions, decrease cud chewing, and drop in milk production. While an LDA and RDA are not immediately life-threatening, veterinary care is required for surgical correction. Milder cases can be corrected by rolling the cow over or forcing her to run up a steep hill. Abomasitis is a relatively rare, but serious, disease of the abomasum whose causes are currently unknown.

The abomasum is used to make the lampredotto, a typical dish of Florence. It is also fried and eaten with onions as part of the Korean dish Makchang gui. Another dish made with the abomasum is Turkish ┼×─▒rdan.

Usage examples of "abomasum".

After the remasticated food has reached the manyplies, the groove in the reticulum is pushed open by a fresh bolus, and so the process is repeated until the food consumed has all passed on towards the abomasum or true digestive stomach.