TY - JOUR
T1 - Porcine gastric ulcer.
AU - Doster, A. R.
PY - 2000/3
Y1 - 2000/3
N2 - 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.
AB - 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.
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U2 - 10.1016/S0749-0720(15)30141-9
DO - 10.1016/S0749-0720(15)30141-9
M3 - Article
C2 - 10707418
AN - SCOPUS:0034145136
VL - 16
SP - 163
EP - 174
JO - Veterinary Clinics of North America - Food Animal Practice
JF - Veterinary Clinics of North America - Food Animal Practice
SN - 0749-0720
IS - 1
ER -