Comparative ingestive mastication in domestic horses and cattle: a pilot investigation

Equid nutritional physiology and behavior: an evolutionary perspective

Like other members of the even-toed ungulates (the perissodactyls), equids once had a higher species diversity in the fossil record than they have today. This is generally explained in comparison to the enormous diversity of bovid ruminants. Theories on putative competitive disadvantages of equids include the use of a single toe as opposed to two toes per leg, the lack of a specific brain cooling (and hence water-saving) mechanism, longer gestation periods that delay reproductive output, and in particular digestive physiology. To date, there is no empirical support for the theory that equids fare better on low-quality forage than ruminants. In contrast to the traditional juxtaposition of hindgut and foregut fermenters, we suggest that it is more insightful to sketch the evolution of equid and ruminant digestive physiology as a case of convergence: both evolved a particularly high chewing efficacy in their respective groups, which facilitates comparatively high feed and hence energy intakes. But because the ruminant system, less based on tooth anatomy but more on a forestomach sorting mechanism, is more effective, equids depend more on high feed intakes than ruminants and may well be more susceptible to feed shortages. Arguably, the most under-emphasized characteristic of equids may be that in contrast to many other herbivores including ruminants and coprophageous hindgut fermenters, equids do not use the microbial biomass growing in their gastrointestinal tract. Equids display behavioral and morphophysiological adaptations to high feed intakes, and their cranial anatomy that facilitates the cropping of forage while performing grinding chewing at the same time might be unique. Rather than looking for explanations how equids are better adapted to their present niches than other organisms, considering them remnants of a different morphophysiological solution may be more appropriate.

Individual differences in digesta retention and their relation to chewing in cattle-A pilot investigation

While information on individual differences in digesta mean retention time (MRT) might be interesting when selecting phenotypes for digestive efficiency, MRT measurements are prohibitively labour-intensive for large-scale application. Therefore, more easily measured proxies of MRT might be helpful. We used the opportunity of an experiment applying saliva stimulant in cattle to investigate the effect of different individual chewing behaviour on fluid and particle MRT with a consistent diet. Four non-lactating cattle (670-850 kg body mass [BM]) were used in a 4 × 4 Latin square design, treated with the saliva stimulant pilocarpine in dosages of 0, 1, 2.5 and 5 mg/kg BM per day. The cattle were fed hay with dry matter intake (DMI) assigned according to their metabolic body weight. MRT in the whole gastrointestinal tract (GIT), the reticulorumen (RR) and the distal tract were measured using Co-EDTA, Cr-mordanted fibre and La-mordanted fibre as markers representing fluid, small particles (2 mm) and large particles (1 cm), respectively. The chewing behaviour was measured via noseband pressure sensor and expressed as chewing frequency (chews per time) and chewing intensity (chews per DMI), both for total chewing (ingestion plus rumination) and rumination chewing alone. The animals differed considerably in chewing behaviour and MRT measures. BM did not show a significant effect on chewing behaviour and MRT measures, though it tended to negatively correlated to total chewing intensity. Chewing intensity exerted a significant negative influence on MRT of fluid and particles in the RR, which was not the case for chewing frequency. Chewing frequency showed a significant relationship with MRT of large particles in the GIT. We suggest that chewing behaviour could influence MRT in two ways: (i) by affecting saliva production via the masticatory-salivary reflex and subsequently, the fluid inflow to the RR; (ii) by contributing to particle size reduction. Should the link between chewing behaviour and MRT be corroborated in larger studies, chewing measures, with their large interindividual variation, could emerge as an easy-to-measure proxy for MRT characteristics.

A Computerized Simulation of the Occlusal Surface in Equine Cheek Teeth: A Simplified Model

Equine mastication, as well as dental wear patterns, is highly important for the development of treatments in equine dentistry. During the last decades, the stress and strain distributions of equine teeth have been successfully simulated using finite element analysis. Yet, to date, there is no simulation available for dental tooth wear in equines. In this study, we developed a simplified two-dimensional computer simulation of dental wear. It provides a first tentative explanation for the development of the marked physiological inclination of the occlusal surface and for pathological conditions such as sharp enamel points in equine cheek teeth. The mechanical properties of the dental structures as well as the movement of the mandible during the equine chewing cycle were simulated according to previously published data. The simulation setup was optimized in preliminary test runs. Further simulations were conducted varying the lateral excursion of the mandible and the presence or absence of incisor contact during the chewing cycle. The results of simulations showed clear analogies to tooth wear patterns in living equids, including the formation of wear abnormalities. Our analysis indicates that small variations in the pattern of movement during the masticatory cycle, as well as incisor contacts, are leading to marked changes in the occlusal tooth wear patterns. This opens new research avenues to better understand the development of dental wear abnormalities in equines and might have serious implications on captive animal health, welfare, and longevity.

Feed Intake Parameters of Horses Fed Soaked or Steamed Hay and Hygienic Quality of Hay Stored following Treatment

Simple Summary

Dusty hay is particularly harmful to horses with equine asthma, where the dust mainly consists of microbial deposits in addition to abiotic ones. Soaking and steaming hay can improve its hygienic quality by rinsing off dust, but also reducing the viability of microorganisms. In this study, we investigated whether the treated hay remains stable during subsequent storage, and how the horses’ feed intake as well as chewing activity change with treated hay. Microbial counts were determined by culture methods in meadow hay before and after soaking or steaming, and subsequent storage at 10 and 25 °C for 6, 12 and 24 h. Chewing activity was monitored while horses consumed native or treated hay. Steaming effectively reduced yeasts and typical mold. Steamed hay was almost stable during storage, but storing soaked hay increased yeasts, and typical bacteria and mold. The intake of soaked hay was characterized by a particularly low consumption rate and high chewing intensity, but these per se positive effects seemed to be biased by a lower acceptance. However, steaming can be used to reduce counts of viable microorganisms. The feeding of soaked hay is recommended directly after treatment, to avoid hygienic problems.

Abstract

Horses suffering from equine asthma must consume low-dust forage, with soaking and steaming being suitable methods of hay treatment. The impacts of this treated hay’s subsequent storage and effects on the horses’ chewing activity are largely unknown. Meadow hay was soaked (10–15 °C, 15 min) or steamed (100 °C, 60 min). Microbial counts (colony forming units (CFU)) were determined by culture before and after soaking or steaming, and subsequent storage at 10 and 25 °C for 6, 12 and 24 h (three replicates each). Six horses were fed native, soaked and steamed hay, according to a cross-over design, and chewing parameters were measured. Steaming reduced (p < 0.05) typical mold vs. soaking (0 vs. 50 CFU/g) and yeasts vs. native and steamed hay (0 vs. 102 and 90 CFU/g). Storing soaked hay elevated bacteria, mold, and yeasts (p < 0.05). Within the first 60 min of hay intake, the steamed hay and soaked hay were eaten slower (19.5 and 21.5 g dry matter/min, respectively; p < 0.05) and the steamed hay was chewed more intensely (steamed hay: 3537; native: 2622; and soaked: 2521 chewing cycles/kg dry matter, p < 0.05). Steaming particularly improves the hygienic quality of hay. Soaked hay is not stable when stored and is less accepted by horses.

Mechanical properties of food and masticatory behavior in llamas, Llama glama

Mammals typically process food items more extensively in their oral cavities than do other vertebrates. Dental morphology, jaw-muscle activity patterns, mandibular movements, and tongue manipulation work to facilitate oral fragmentation of dietary items. While processing mechanically challenging foods, mammals modulate mandibular movements and bite forces via recruitment of greater jaw-adductor muscle forces and protracted biting or chewing. Because jaw-loading patterns are influenced by magnitude; frequency; and duration of muscular, bite, and reaction forces during routine feeding behaviors, relatively larger jaws are thought to be more characteristic of mammals that experience higher masticatory loads due to the processing of mechanically challenging foods. The ease of food fracture during post-canine biting and chewing is mainly determined by food stiffness and toughness. Such foods have been associated with increased loading magnitude and/or greater amounts of cyclical loading (i.e., chewing duration). Dietary properties are thought to modulate cyclical loading through changes in chewing frequency and chewing investment. On the other hand, chewing frequency has been found to be independent of dietary properties in rabbits and primates; however, little evidence exists regarding the influence of dietary properties on these parameters in a broader range of mammals. Here, we assessed chewing behavior in seven adult llamas (Llama glama) processing foods with a wide range of mechanical properties (grain, hay, carrots, and dried corn). Each subject was filmed at 60 frames/s, with video slowed for frame-by-frame computer analysis to obtain length of feeding bout and number of chewing cycles for each food type. These parameters were used to calculate chewing frequency (chews/s), chewing investment (chews/g), and chewing duration (s/g). Chewing frequency was not significantly related to mechanical properties of food, but chewing investment and chewing duration were significantly related to dietary stiffness and toughness. Therefore, cyclical loading is positively influenced by stiff and tough foods. This suggests that variation in jaw morphology in extinct and extant mammals is positively related to dietary stiffness and toughness, which requires greater chewing investment and increased chewing duration.

Increasing feed intake in domestic goats (Capra hircus): Measured effects on chewing intensity are probably driven by escape of few, large particles from the forestomach

On the one hand, oral processing - mastication - is considered a relatively inflexible component of mammalian feed acquisition that constrains instantaneous intake rates. On the other hand, experimental data shows that the level of feed intake affects faecal particle size and hence net chewing efficiency in ruminants, with larger particles occurring in the faeces at higher intakes. Here, we report the effect of an increased feed intake during maintenance (L1), late (200% of L1) and peak lactation (300% of L1) of a consistent diet (hay:concentrates 50:50) in eight domestic goats on various measures of digestive physiology including faecal mean particle size (MPS). Increasing intake led to an increased gut fill, a reduction in digesta retention times, and an increase in faecal MPS (from 0.57 to 0.72 mm). However, this was an effect of the large particle fraction (>2 mm) being disproportionately excreted at higher intakes; if MPS was assessed on the basis of particles below the typical escape threshold (≤1 mm), there was no difference between intake levels. These findings suggest that the effect of intake on the calculated net chewing efficiency in ruminants may rather be an effect of increased large particle escape from the forestomach than a reduced chewing intensity per bolus during ingestion or rumination.

Chewing patterns in horses during the intake of variable quantities of two pelleted compound feeds differing in their physical characteristics only

Pelleted feeds (PF) are popular in horse nutrition because of high palatability and improved feeding hygiene, but ingestion is faster for PF than for cereals or muesli feed. The aim of the study was to evaluate whether variable amounts of two PFs produced with different physical properties from the same batch of feed can affect feed intake patterns in horses. Chewing patterns were measured in six warmblood mares (519 ± 36.3 kg) on two PFs (small-sized PF1: ø 5 mm, length 21.9 ± 4.97 mm, large-sized PF2: edge length 15.6 ± 0.14 × 15.6 ± 0.08 mm, length 54.4 ± 9.59 mm) in three different amounts (1.0, 1.5, 2.0 kg) once per day additional to hay. PF 2 was ingested faster than PF1 for the meal size 1.0 kg, but PF 1 was ingested more rapidly with a reduced chewing intensity if the offered meal size increased. The ingestion of PF 2 tendentially elevated the chewing intensity at higher meal sizes. An additional, but inverted meal size effect compared to 1.0 kg, was observed for 1.5 kg, where PF 1 was ingested at a higher speed combined with a lower chewing intensity compared to PF 2. Independent from the offered amount, PF 2 induced a markedly increased saliva production combined with a higher daily water intake. Larger-sized pellets seem to intensify the chewing process and decelerate the ingestion time if the meal size becomes larger.

Root growth compensates for molar wear in adult goats (Capra aegagrus hircus)

One reason for the mammalian clade's success is the evolutionary diversity of their teeth. In herbivores, this is represented by high-crowned teeth evolved to compensate for wear caused by dietary abrasives like phytoliths and grit. Exactly how dietary abrasives wear teeth is still not understood completely. We fed four different pelleted diets of increasing abrasiveness (L: Lucerne; G: grass; GR: grass and rice husks; GRS: grass, rice husks, and sand) to four groups of a total of 28 adult goats, all with completely erupted third molars, over a six-month period. Tooth morphology was captured by medical computed tomography scans at the beginning and end of the controlled feeding experiment, and separation lines between the crown and root segments were defined in the upper right second molar (M2), to gauge absolute wear. Using bootstrapping, significant differences in volume loss between diets L/G and GR/GRS were detected. A small but nevertheless consistent volume gain was noted in the roots, and there was a significant, positive correlation between crown volume loss and root volume gain. This growth could possibly be attributed to the well-known process of cementum deposition and its relation with a putative feedback mechanism, in place to attenuate wear caused by abrasive diets.

Controlled feeding experiments with diets of different abrasiveness reveal slow development of mesowear signal in goats (Capra aegagrus hircus)

Dental mesowear is applied as a proxy to determine the general diet of mammalian herbivores based on tooth-cusp shape and occlusal relief. Low, blunt cusps are considered typical of grazers and high, sharp cusps typical of browsers. However, how internal or external abrasives impact mesowear, and the time frame the wear signature takes to develop, still need to be explored. Four different pelleted diets of increasing abrasiveness (lucerne, grass, grass and rice husks, and grass, rice husks and sand) were fed to four groups of a total of 28 adult goats in a controlled feeding experiment over a 6-month period. Tooth morphology was captured by medical CT scans at the beginning and end of the experiment. These scans, as well as the crania obtained post mortem, were scored using the mesowear method. Comparisons between diet groups showed few significant differences after 6 months, irrespective of whether CT scans or the real teeth were scored. Only when assessing the difference in signal between the beginning and the end of the experiment did relevant, significant diet-specific effects emerge. Diets containing lower phytolith content caused a more pronounced change in mesowear towards sharper cusps/higher reliefs, while the feed containing sand did not result in more extreme changes in mesowear when compared with the same feed without sand. Our experiment suggests that the formation of a stable and hence reliable mesowear signal requires more time to develop than 6 months.

Mechanical modelling of tooth wear

Different diets wear teeth in different ways and generate distinguishable wear and microwear patterns that have long been the basis of palaeodiet reconstructions. Little experimental research has been performed to study them together. Here, we show that an artificial mechanical masticator, a chewing machine, occluding real horse teeth in continuous simulated chewing (of 100 000 chewing cycles) is capable of replicating microscopic wear features and gross wear on teeth that resemble wear in specimens collected from nature. Simulating pure attrition (chewing without food) and four plant material diets of different abrasives content (at n = 5 tooth pairs per group), we detected differences in microscopic wear features by stereomicroscopy of the chewing surface in the number and quality of pits and scratches that were not always as expected. Using computed tomography scanning in one tooth per diet, absolute wear was quantified as the mean height change after the simulated chewing. Absolute wear increased with diet abrasiveness, originating from phytoliths and grit. In combination, our findings highlight that differences in actual dental tissue loss can occur at similar microwear patterns, cautioning against a direct transformation of microwear results into predictions about diet or tooth wear rate.

Comparative selective retention of particle size classes in the gastrointestinal tract of ponies and goats

There is a discrepancy in the literature on potential digesta separation mechanisms in horses, with both a selective retention of fine and of large particles postulated in different publications. To assess the net effect of such mechanisms, we fed ponies on a hay-only diet a pulse dose of whole (unchopped) marked hay together with a solute marker, collected faeces on a regular basis, measured marker concentrations in whole faeces and in their large (2.0-16 mm), medium (0.5-1.0 mm) and small (0.063-0.25 mm) particle fraction, and calculated the corresponding mean retention times (MRTs). For comparison, the same experiment was performed in goats. In goats, as expected, MRT_solute (35 hr) was significantly shorter than MRT_particle (51 hr); only a very small fraction of particle marker was excreted as large particles (2%); and the MRT of these large particles was significantly shorter than that of small particles (with a relevant difference of 8.6 hr), indicating that those few large particles that escape the rumen do so mostly soon after ingestion. In ponies, MRT_solute (24 hr) did not differ from MRT_particle (24 hr); a higher fraction of particle marker was excreted as large particles (5%); and the MRT of these large particles was longer than that of small particles (but with a non-relevant difference of less than 1 hr). These results indicate that no relevant net separation of digesta phases occurs in horses and that selective particle retention mechanisms in the large intestine are unlikely to represent important characteristics of the horse's digestive physiology.

Effects of isoenergetic quantities of a low-starch muesli feed high in fat and fibre vs. oat grains on the glycemic and insulinemic responses and feed intake patterns in sport ponies

Aim of this study was to compare glycemic and insulinemic responses and feed intake patterns in sport ponies after feeding isoenergetic quantities of low-starch muesli feed high in fat and fibre (FF) or oat grains (OG). Six sport ponies were randomly assigned to one of these two treatment groups for 2 × 3 weeks according to a crossover-design. Ponies received two equal meals/day of either semi-crushed OG (1 g starch/kg bwt*meal^-1 ) or an isoenergetic quantity of FF. Hay was also given in two equal meals/day and provided the remaining metabolisable energy up to 1.3-fold maintenance level. On day 21, blood was sampled 1 h after each pony received 0.5 kg hay (0 min). Then, the concentrate was provided and blood sampled 30, 60, 90, 120, 180, 240 and 300 min thereafter. Plasma glucose and serum insulin were analysed, and the areas under the curve (AUC) was calculated 120 and 300 min postprandial (PP). Feed intake patterns were measured in 4 ponies/group via a modified halter. OG was ingested faster than FF (feed intake time; FIT_DM in min/kg DM: 8.8 ± 1.6 vs. 15.9 ± 1.62, p < 0.05) combined with a higher chewing frequency (p < 0.05). The AUCs_{gluc120/300, ins120/300} were statistically higher with OG than FF (mmol/L*min^-1 : AUC_gluc120 : 776 ± 128 vs. 676 ± 80.4; AUC_gluc300 : 1811 ± 295.3 vs. 1569 ± 126.3; nmol/L*min^-1 : AUC_ins120 : 38 ± 18 vs. 22 ± 8.1; AUC_ins300 : 83 ± 39 vs. 35 ± 12; p < 0.05). Plasma glucose tended to decline following the intake of FF, which might be beneficial for equines with reduced glucose tolerance. This, however, requires further investigation. In this study, the ponies consumed OG unexpectedly rapidly. The rate of feed intake was similar to the results previously reported in the literature for warmblood horses.

Ingestive mastication in horses resembles rumination but not ingestive mastication in cattle and camels

Horses achieve a higher degree of particle size reduction through ingestive mastication than functional ruminants. We characterized mastication using chew-monitoring halters (RumiWatch) in six domestic horses, cattle, and Bactrian camels each. All animals were offered grass hay of the same batch for 15 min. In cattle and camels, measurements were continued after eating until rumination was observed. Except for one horse, 96% of the horses' ingestive mastication data were identified as "rumination" by the proprietary RumiWatch algorithm, whereas ingestion and rumination by cattle and camels were mostly classified correctly. There were no systematic differences between cattle and camels. In cattle and camels, ingestive mastication was less regular than rumination, indicated by significantly higher standard deviations of chewing peak intervals, peak heights, and peak breadths in intraindividual comparisons. The average standard deviations of these measures were lower in horses than in cattle and camel ingestive mastication, indicating a more consistent chewing pattern in horses. Horse values were similar to those of rumination mastication, suggesting equally regular chewing motions. Regular, rhythmic chewing represents a common feature of horses and functional ruminants, but the less uniform ingestive mastication in functional ruminants represents a deviating pattern, the adaptive value of which remains unclear. In particular, it does not appear to promote a higher ingestion rate. A potential cause may be the avoidance of high tooth wear rates by delaying a more regular, systematic mastication until ingesta has been softened and the grit has been washed off in the forestomach.

Chewed out: an experimental link between food material properties and repetitive loading of the masticatory apparatus in mammals

Using a model organism (rabbits) that resembles a number of mammalian herbivores in key aspects of its chewing behaviors, we examined how variation in dietary mechanical properties affects food breakdown during mastication. Such data have implications for understanding phenotypic variation in the mammalian feeding apparatus, particularly with respect to linking jaw form to diet-induced repetitive loading. Results indicate that chewing frequency (chews/s) is independent of food properties, whereas chewing investment (chews/g) and chewing duration(s), which are proportional to repetitive loading of the jaws, are positively related to food stiffness and toughness. In comparisons of displacement-limited and stress-limited fragmentation indices, which respectively characterize the intraoral breakdown of tough and stiff foods, increases in chewing investment and duration are linked solely to stiffness. This suggests that stiffer foods engender higher peak loads and increased cyclical loading. Our findings challenge conventional wisdom by demonstrating that toughness does not, by itself, underlie increases in cyclical loading and loading duration. Instead, tough foods may be associated with such jaw-loading patterns because they must be processed in greater volumes owing to their lower nutritive quality and for longer periods of time to increase oral exposure to salivary chemicals.

Snout shape in extant ruminants

Snout shape is a prominent aspect of herbivore feeding ecology, interacting with both forage selectivity and intake rate. Previous investigations have suggested ruminant feeding styles can be discriminated via snout shape, with grazing and browsing species characterised by ‘blunt’ and ‘pointed’ snouts respectively, often with specification of an ‘intermediate’ sub-grouping to represent ambiguous feeding styles and/or morphologies. Snout shape morphology is analysed here using a geometric morphometric approach to compare the two-dimensional profiles of the premaxilla in ventral aspect for a large sample of modern ruminant species, for which feeding modes are known from secondary criteria. Results suggest that, when browsing and grazing ruminants are classified ecologically based on a range of feeding style indicators, they cannot be discriminated unambiguously on the basis of snout profile shape alone. Profile shapes in our sample form a continuum with substantial overlap between groupings and a diverse range of morphologies. Nevertheless, we obtained an 83.8 percent ratio of correct post hoc feeding style categorisations based on the proximity of projected profile shapes to group centroids in the discriminant space. Accordingly, this procedure for identifying species whose feeding strategy is ‘unknown’ can be used with a reasonable degree of confidence, especially if backed-up by additional information. Based on these results we also refine the definitions of snout shape varieties, taking advantage of the descriptive power that geometric morphometrics offers to characterize the morphological disparities observed. The shape variance exhibited by both browsing and grazing ruminants corresponds strongly to body mass, providing further evidence for an interaction between snout shape, feeding style, and body size evolution. Finally, by exploring the role of phylogenetic similarity in snout shape, we find a slight increase in successful categorisation when repeating the analysis with phylogenetic control on the geometric profiles.

Applying tribology to teeth of hoofed mammals

Mammals inhabit all types of environments and have evolved chewing systems capable of processing a huge variety of structurally diverse food components. Surface textures of cheek teeth should thus reflect the mechanisms of wear as well as the functional traits involved. We employed surface textures parameters from ISO/DIS 25178 and scale-sensitive fractal analysis (SSFA) to quantify dental wear in herbivorous mammals at the level of an individual wear enamel facet. We evaluated cheek dentitions of two grazing ungulates: the Blue Wildebeest (Connochaetes taurinus) and the Grevy's Zebra (Equus grevyi). Both inhabit the east African grassland savanna habitat, but they belong to fundamentally different taxonomic units. We tested the hypothesis that the foregut fermenting wildebeest and the hindgut fermenting zebra show functional traits in their dentitions that relate to their specific mode of food-composition processing and digestion. In general, surface texture parameters from SSFA as well as ISO/DIS 25178 indicated that individual enamel ridges acting as crushing blades and individual wear facets of upper cheek teeth are significantly different in surface textures in the zebra when compared with the wildebeest. We interpreted the complexity and anisotropy signals to be clearly related to the brittle, dry grass component in the diet of the zebra, unlike the wildebeest, which ingests a more heterogeneous diet including fresh grass and herbs. Thus, SSFA and ISO parameters allow distinctions within the subtle dietary strategies that evolved in herbivorous ungulates with fundamentally different systematic affinities but which exploit a similar dietary niche.