Gastric Ulcers in Swine

The effects of different protein levels, different fat levels and the supplement of vitamins B1 and E and the amino acids lysine, methionine and tryptophan on the development of gastric ulcers in pigs were studied in three experiments involving 72 pigs. The addition of vitamin B1, amino acids and the feeding of low fat rations did not change the number of stomach lesions observed. A modifying effect of vitamin E on ulcer development was observed. The feeding of low protein diets resulted in no increase of the total number of stomach lesions, but appeared to increase their severity. The pathology of gastric ulcers is described.

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