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Gastric ulcers — big loses

Pia Conradsen, doctor of veterinary medicine, co-owner of the company SvineVet (Denmark)

It’s difficult to avoid ulcer disease under conditions of intensive pork production. As a result pigs grow more slowly and the farm, consequaently, loses profits. However, from the economical point of view, the most critical problem is deaths of 2–3% of affected animals. That’s why it’s on behalf of pork producers to identify the problem and also to know how to cure it. There is some advice in the article that will help them.

Etiology

Gastric ulcers are caused by the technologies of the intensive pig production. Bear in mind that the pars oesophagea is protected from the harmful effects of gastric acid, enzymes, and bile while the stomach is full. Anything that causes an empty stomach is a risk factor (ulcers may occur quickly — within 12 hours). The main factors are:

  • Nutritional factors
  • Housing factors
  • Infectious causes

Diagnosis

Ulceration should always be considered in sows or pigs which are pale, lose body condition and develop a variable appetite particularly if the faeces are black and tarry. A sample of faeces should be examined for the presence of blood and to eliminate parasites. If the pig is dead or culled pork producer should provide postmortem examination and examine the stomach. To determine the prevalence and severity of an ulcer problem he should get the feedback from a slaughter house at least once a month. Remember, that ulcer disease is often secondary to a specific disease. That’s why it is important to note other diseases present in the animal. To assess the severity of a lesion a gradation scale can be used.

Prevention and Treatment

To treat sick pigs pork producer has to:

  • Move the affected animal from its existing housing into a loose bedded peaceful environment.
  • Feed a weaner type diet containing highly digestible materials.
  • Inject multi vitamins and in particular vitamin E together with 0.5 to 1g of iron intramuscularly and repeat on a weekly basis.
  • Add an extra 100g vitamin E / tonne to the diet for two months and assess the results.
  • Cull affected pigs.

1. At what ages pigs are most vulnerable to this disease?

2. What exactly are the risks of feeding, housing and getting infections?

3. What are the clinical signs accompanying stomach ulcers and how to differentiate?

4. How to diagnose through a system of graduation?

5. What treatment is needed to fight the disease?

You can find answers for these and other questions in the full version of the article in the magazine «Profitable Pig Production», № 6 (18) 2013.

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