Abomasum

The abomasa of sheep grazing on natural pastures in the highveld of Zimbabwe were examined at Mt. Hampden abattoir between October 1985 and September 1986 for H. contortus. Of 304 abomasa, 213 (70%) harboured H. contortus.

1996 [1991, Ellis Horwood Limited], R. K. Robinson, A. Y. Tamime, Feta & Related Cheeses, Woodhead Publishing Limited, page 54, Traditionally, coagulation of the milk for Feta cheese manufacture was achieved using rennet produced by cheesemakers themselves from the abomasa of lambs and kids slaughtered before weaning.

Digesta, which are compressed inside the omasal body, are forced onwards into the abomasum by a gradually increasing and prolonged contraction of the omasal body (which starts after the first or second contraction of the omasal canal).

In the newborn ruminant the abomasum is about as large as the rumen and remains relatively large as long as only milk is consumed (Brugnone, 1809).