Features of cattle digestion and the influence of the diet on livestock animal health

Cows are ruminants (Bos taurus and Bos indicus) and have a complex four-chambered stomach. Through evolution, their bodies have adapted to consuming grass and plant fibers rich in cellulose, hemicellulose, and other complex carbohydrates. The rumen contains microorganisms that function normally in the stable and slightly alkaline environment maintained by grass consumption.

The transition to corn feeding is driven by economic factors: this affordable and relatively inexpensive source of calories allows livestock to be rapidly fattened for the market and short-term profits to be made. However, a high volume of grain can disrupt the balance within the rumen. The rapid fermentation of starch lowers the pH and leads to acidosis, a metabolic disorder that damages the rumen lining and kills beneficial bacteria. To reduce the risks of acidosis, farmers introduce corn gradually, provide the animals with sufficient fiber, and use special feed additives.

Grass-fed beef production requires more input due to high land costs, a longer growing season, and a lower total harvest output. At the same time, keeping livestock exclusively on a pasture diet helps improve soil fertility, increase biodiversity, and sequester carbon. In turn, grain feeding affects the fatty acid profile of the meat and alters its flavor characteristics.

In practice, not all beef cattle are fattened exclusively on corn: most animals spend a certain part of their lives on pastures. There are management systems based entirely on a grass diet without the use of grain. Furthermore, in addition to corn, cows may consume other cereals (barley, oats, and wheat), which also require careful and gradual introduction into the diet to avoid digestive disorders.