Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun The fourth division of the stomach in ruminant animals, such as cows, sheep, and deer, in which digestion takes place.
from The Century Dictionary.
- noun The fourth or true stomach of ruminating animals, lying next to the omasum or third stomach, and opening through the pylorus into the duodenum. See cut under
ruminant .
from the GNU version of the Collaborative International Dictionary of English.
- noun (Anat.) The fourth or digestive stomach of a ruminant, which leads from the third stomach
omasum . Seeruminantia .
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun anatomy The fourth or
digestive stomach of aruminant , which leads from the third stomach, theomasum .
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- noun the fourth compartment of the stomach of a ruminant; the one where digestion takes place
Etymologies
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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The fourth compartment, known as the abomasum, is the deer's "true" stomach, and it functions in a very similar manner to yours.
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The fourth stomach, the abomasum, is most similar to the human stomach.
The Body of a Cow 2008
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The fourth stomach, the abomasum, is most similar to the human stomach.
The Body of a Cow 2008
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Mostly I see seconday ketosis due to digestive problems, such as a displaced abomasum and the cow simply has no desire to eat.
Metabolism and ketosis | The Blog of Michael R. Eades, M.D. 2007
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This is best described as sub-tripe; perhaps originating from the abomasum or duodenum regions.
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This is best described as sub-tripe; perhaps originating from the abomasum or duodenum regions.
The Scathing Review Winner, or, This May Be the Best Whatever Entry Ever « Whatever 2007
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The Defiled Warrior is best described as sub-tripe; perhaps originating from the abomasum or duodenum regions.
The Official “Win a Copy of Coffee Shop” Contest: Your Scathing Book Review « Whatever 2007
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The Curdling Specialist Traditional rennet is made from the fourth stomach or abomasum of a milk-fed calf less than 30 days old, before chymosin is replaced by other protein-digesting enzymes.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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The Curdling Specialist Traditional rennet is made from the fourth stomach or abomasum of a milk-fed calf less than 30 days old, before chymosin is replaced by other protein-digesting enzymes.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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"Yes, Mr. Stott, it's the tinkling sound you hear in displacement of the abomasum."
Every living thing Herriot, James 1992
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