Ulcers affect the pars esophagea in pigs and cause sporadic
cases of acute gastric hemorrhage resulting in death or slow
growth due to chronic ulceration. The specific causes are
unknown. Ulcers are seen in pigs of all ages but are most common
in growing pigs (100–200 lb [45–90 kg]) fed pelleted feed or
finely ground rations, and also in pigs fed large quantities of
skimmed milk or whey. It is thought that promotants of
hyperacidity may contribute to ulcer development. A combination
of finely ground feeds, transportation, hot weather, deprivation
of feed and water, and mixing with unfamiliar pigs results in a
significant increase in the incidence of gastric ulcers in
rapidly growing pigs. Variability in daily feed intake secondary
to a systemic illness, particularly pneumonias, also result in
an increased incidence of ulcers. This condition is particularly
significant in pigs gathered for slaughter at abattoirs,
especially those transported long distances. In the peracute
form, the pig dies quickly; it is fou