<p style="text-align: justify;"><span id="result_box" lang="fr"><span class="hps">Au cours de</span> <span class="hps alt-edited">la mastication, l'</span><span class="hps alt-edited">alimentation est</span> <span class="hps">mélangée avec</span> <span class="hps">la salive,</span> <span class="hps">qui est sécrétée</span> <span class="hps">en</span><span class="hps"> grandes quantités</span> <span class="hps">(tableau</span> <span class="hps">4</span><span>)</span><span>.</span> <span class="hps">Les chevaux peuvent</span> <span class="hps">sécréter de</span> <span class="hps">40-90</span> <span class="hps">ml</span> <span class="hps">de salive</span> <span class="hps">par minute,</span> <span class="hps alt-edited">les poneys</span> <span class="hps">relativement moins</span> <span class="hps">(20-60</span> <span class="hps">ml</span><span>)</span>. <span class="hps">Les</span> <span class="hps">mouvements de la mâchoire</span>, <span class="hps">ainsi que</span> <span class="hps">le goût</span> <span class="hps">et</span> <span class="hps">l'odeur</span> <span class="hps">des aliments</span> <span class="hps">stimulent</span> <span class="hps">la sécrétion salivaire</span>. <span class="hps">La structure</span> <span class="hps alt-edited">des aliments</span> <span class="hps">aura une incidence sur</span> <span class="hps alt-edited">les quantités de</span> <span class="hps alt-edited">salive</span> <span class="hps">produites</span><span>.</span> <span class="hps alt-edited">A la fois le</span> <span class="hps">temps</span> <span class="hps">de mastication</span> <span class="hps alt-edited">et la sécrétion</span> <span class="hps">salivaire</span> <span class="hps alt-edited">seront beaucoup plus importants</span> <span class="hps">lorsque</span> <span class="hps">l'alimentation contiendra des fourrages </span><span class="hps">en raison de</span> <span class="hps">leur teneur en fibres</span> <span class="hps alt-edited">beaucoup plus élevée</span> <span class="hps">(tableau</span> <span class="hps">4</span><span>)</span><span>.</span></span></p>
<p><br /><strong>S<span id="result_box" lang="fr"><span class="hps alt-edited">écrétion salivaire</span> <span class="hps alt-edited">lors de la </span> <span class="hps alt-edited">mastication</span> <span class="hps alt-edited">de différents</span> <span class="hps alt-edited">aliments :</span></span></strong></p>
<table style="width: 264px; height: 108px;" border="1">
<tbody style="text-align: left;">
<tr style="text-align: left;">
<td style="text-align: left;">Type d'aliments</td>
<td style="text-align: center;">Production salivaire</td>
</tr>
<tr style="text-align: left;">
<td style="text-align: left;">Foin et paille</td>
<td style="text-align: center;">3 - 4</td>
</tr>
<tr style="text-align: left;">
<td style="text-align: left;">Concentrés</td>
<td style="text-align: center;">1</td>
</tr>
<tr style="text-align: left;">
<td style="text-align: left;">Herbe</td>
<td style="text-align: center;">1</td>
</tr>
</tbody>
</table>
<p>&nbsp;</p>
<p style="text-align: justify;"><span id="result_box" lang="fr"><span class="hps">La salive</span> <span class="hps">du cheval</span> <span class="hps">ne contient pas</span> <span class="hps">d'enzymes digestives</span><span>,</span> <span class="hps">mais</span> <span class="hps">fournit des</span> <span class="hps">minéraux et</span> <span class="hps">un</span> <span class="hps">tampon</span> <span class="hps">(bicarbonate de</span> <span class="hps">sodium</span><span>)</span> <span class="hps">qui</span> <span class="hps">neutralise les</span> <span class="hps">acides produits</span> <span class="hps">durant</span> <span class="hps">la</span> <span class="hps">fermentation</span> <span class="hps">d'hydrates de carbone</span> <span class="hps">qui peuvent se produire</span> <span class="hps">dans la partie supérieure</span> <span class="hps">de l'estomac.</span><br /> <span class="hps">La salive</span> <span class="hps">est nécessaire</span> <span class="hps">pour la lubrification de</span> <span class="hps">la nourriture</span> <span class="hps">avant d'être</span> <span class="hps alt-edited">avalée</span><span>.</span> <span class="hps alt-edited">En mangeant</span><span>,</span> <span class="hps alt-edited">des boules de</span> <span class="hps">salive et</span> de <span class="hps alt-edited">nourriture</span> <span class="hps">entre 30 et</span> <span class="hps">70 grammes</span> <span class="hps alt-edited">se forment</span><span>, elles sont</span> <span class="hps">avalées</span> <span class="hps">environ</span> <span class="hps">toutes les 30</span> <span class="hps">secondes.</span> <span class="hps">La teneur en</span> <span class="hps">matière sèche de</span> <span class="hps alt-edited">ces boules</span> <span class="hps alt-edited">varie en fonction</span> <span class="hps alt-edited">du</span> <span class="hps alt-edited">type d'aliment</span> <span class="hps alt-edited">et du temps de</span> <span class="hps">mastication.</span> <span class="hps">Les valeurs typiques</span> <span class="hps">pour les concentrés</span> <span class="hps">sont</span> <span class="hps">40-50</span><span>% et</span> <span class="hps">20-30%</span> <span class="hps">pour les</span> <span class="hps alt-edited">fourrages</span> <span class="hps atn">(</span>Meyer, 1986).</span><br /><br /></p>