Pig International - November 2017 - 4
4 ❙ PigInternational
What you should know about
gastric ulcers in pigs
A common problem in growing pigs, producers can make nutritional
and management changes to reduce the incidence of gastric ulcers.
BY ZOE KAY
There are several reasons why
pigs develop ulcers. These may be
related to stress, management, disease or nutrition and may occur in
some genotypes more than others.
Diagnosis is carried out by monitoring symptoms and may occur
following post mortem analysis or
observation at the slaughterhouse.
The region most effected by
ulcers is where the esophagus meets
the stomach, as there is no mucosal
protection. A change in the pH gradient here results in excessive gastric
acid secretion. The gut wall becomes
damaged and ulcers form, which
may bleed. In less severe cases this
results in anemia, but large, fatal
hemorrhages can occur. In terms of
Diagnosis of ulcers may occur following post-mortem analysis.
| B&M CVP
prevalence, it is more common in
growing animals and can be seen in
up to 60 percent of pigs at slaughter.
It is rare in piglets and is seen in less
than 5 percent of sows.
Symptoms and prevalence
Weaner and grower pigs with
a less acute form of the disease
present with a number of symptoms including weakness, breathlessness and pallor. They may
also vomit or grind their teeth
due to pain in the stomach. These
animals will often pass feces that
are dark, in which case samples
www.WATTAgNet.com ❙ November/December 2017