Ulceration of the pars esophagea in swine develops from a complex interaction of dietary particle size, gastric fluidity, dietary carbohydrate content, and presence of certain species of commensal gastric organisms capable of fermenting dietary carbohydrates. Unlike in humans, the significance of the role of Helicobacter sp. in development of porcine gastric ulcers is yet undefined. Management practices that limit the incidence and severity of gastric ulceration without interfering with growth performance appear to be the best option for control.
|Original language||English (US)|
|Number of pages||12|
|Journal||The Veterinary clinics of North America. Food animal practice|
|State||Published - Mar 2000|
ASJC Scopus subject areas
- Food Animals