| Literature DB >> 10707418 |
Abstract
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.Entities:
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Year: 2000 PMID: 10707418 DOI: 10.1016/s0749-0720(15)30141-9
Source DB: PubMed Journal: Vet Clin North Am Food Anim Pract ISSN: 0749-0720 Impact factor: 3.357