11/03/2026
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𝗛𝗶𝗴𝗵-𝗠𝗮𝗶𝗻𝘁𝗲𝗻𝗮𝗻𝗰𝗲 𝗣𝗶𝗴 = 𝗛𝗶𝗴𝗵 𝗥𝗶𝘀𝗸 𝗼𝗳 𝗮 𝗣𝗿𝗼𝗯𝗹𝗲𝗺?
Fair Warning—𝘵𝘩𝘪𝘴 𝘪𝘴 𝘢 𝘭𝘰𝘯𝘨 𝘰𝘯𝘦. But that's because stomach ulcers deserve an in-depth conversation. So grab your coffee. Notepad. The email address of that dog vet you like who's willing to help you with your pig project—𝘢𝘯𝘥 𝘭𝘰𝘤𝘬 𝘪𝘯.
𝘽𝙚𝙘𝙖𝙪𝙨𝙚… 𝙩𝙝𝙚𝙧𝙚'𝙨 𝙤𝙣𝙚 𝙚𝙫𝙚𝙧𝙮 𝙨𝙚𝙖𝙨𝙤𝙣 𝙞𝙣 𝙩𝙝𝙚 𝙗𝙖𝙧𝙣 𝙩𝙝𝙖𝙩'𝙨 𝙩𝙝𝙚𝙧𝙚 𝙩𝙤 𝙙𝙧𝙞𝙫𝙚 𝙖 𝙨𝙩𝙤𝙘𝙠𝙢𝙖𝙣 𝙘𝙧𝙖𝙯𝙮.
The one that looks reasonably healthy, acts relatively hungry, walks up to the feeder, takes a few bites, and then walks away. Their hair growth might suck. Their belly never drops like you expected when the hammer dropped on sale day.
Maybe it's the gilt that slowly eats four pounds while her barnmates are eating six with vigor. Could be the barrow that was doing all the right things until that weekend chasing banners. Or maybe it's the pig that got sick really fast, actually recovered from the original illness, but two weeks later still hasn't gotten its appetite back.
Compounding the frustration, some of the popular genetics aren't exactly renowned for their productive traits. The kinds we gravitate toward often sort against rapid growth. When you want to show the same pig from April to November, something is going to give when it comes to production character.
So it can be easy to dismiss the picky eaters. The poor doers. Finicky barrows. High-maintenance divas.
And sometimes, they are.
But sometimes, we need to think critically and dig a little deeper.
Let's talk about gastric ulcers.
𝗪𝗛𝗔𝗧'𝗦 𝗔𝗖𝗧𝗨𝗔𝗟𝗟𝗬 𝗛𝗔𝗣𝗣𝗘𝗡𝗜𝗡𝗚?
We're working with a monogastric digestive system, not unlike our own in many ways. A pig's stomach is designed to handle an incredibly acidic environment. But not every part of that stomach has the same protection.
Near the entrance to the stomach is an area called the 𝙥𝙖𝙧𝙨 𝙚𝙨𝙤𝙥𝙝𝙖𝙜𝙚𝙖. Unlike the glandular portions of the stomach, this region doesn't have the same protective mucus barrier.
Under normal circumstances, the physical structure of feed within the stomach helps separate this sensitive region from the more acidic contents below.
But when stomach contents become excessively fluid, that protection begins to disappear.
Acid, bile, and digestive enzymes can come into contact with tissue that wasn't designed to withstand them.
Initially, the tissue may thicken and become roughened. With continued injury, cracks and erosions develop. Eventually, those erosions can progress into ulcers.
And here's an important distinction:
𝙏𝙝𝙚 𝙥𝙧𝙤𝙗𝙡𝙚𝙢 𝙞𝙨𝙣'𝙩 𝙣𝙚𝙘𝙚𝙨𝙨𝙖𝙧𝙞𝙡𝙮 𝙩𝙝𝙖𝙩 𝙩𝙝𝙚 𝙥𝙞𝙜 𝙥𝙧𝙤𝙙𝙪𝙘𝙚𝙨 𝙩𝙤𝙤 𝙢𝙪𝙘𝙝 𝙨𝙩𝙤𝙢𝙖𝙘𝙝 𝙖𝙘𝙞𝙙. 𝙄𝙩'𝙨 𝙩𝙝𝙖𝙩 𝙖𝙘𝙞𝙙 𝙞𝙨 𝙧𝙚𝙖𝙘𝙝𝙞𝙣𝙜 𝙩𝙞𝙨𝙨𝙪𝙚 𝙩𝙝𝙖𝙩 𝙞𝙨𝙣'𝙩 𝙖𝙙𝙚𝙦𝙪𝙖𝙩𝙚𝙡𝙮 𝙥𝙧𝙤𝙩𝙚𝙘𝙩𝙚𝙙 𝙛𝙧𝙤𝙢 𝙞𝙩.
𝗪𝗛𝗬 𝗔𝗥𝗘 𝗨𝗟𝗖𝗘𝗥𝗦 𝗦𝗢 𝗖𝗢𝗠𝗠𝗢𝗡?
Many of the things that make modern pig production efficient can also create conditions favorable to ulcer development.
Finely ground feeds improve digestibility and feed efficiency, but they also produce more fluid stomach contents. 𝘗𝘦𝘭𝘭𝘦𝘵𝘪𝘯𝘨 𝘤𝘢𝘯 𝘤𝘰𝘯𝘵𝘳𝘪𝘣𝘶𝘵𝘦 𝘵𝘰 𝘵𝘩𝘦 𝘴𝘢𝘮𝘦 𝘱𝘳𝘰𝘣𝘭𝘦𝘮.
Then we introduce the realities of managing competitive showpigs.
Think diet manipulation to optimize their ability to catch pens. The stress of the haul. Mixing pigs from different sources. Training them to eat on schedules. We push growth, adjust intake, manage weight, and sometimes ask pigs to go longer between meals than their stomachs would prefer.
𝘈𝘯𝘥 𝘸𝘦 𝘥𝘦𝘢𝘭 𝘸𝘪𝘵𝘩 𝘪𝘭𝘭𝘯𝘦𝘴𝘴.
Respiratory infections, fever, heat stress, and other diseases can interrupt feed intake. That interruption can increase ulcer risk, sometimes while we're concentrating on treating the original problem.
None of these factors guarantees an ulcer.
But taken together, they create a compelling picture of why we might be seeing what we're seeing.
One of the most important protective factors against gastric ulcers is consistent feed intake.
When you've got a finicky one, that's worth remembering the next time you're tempted to withhold feed to make a pig hungry enough to eat.
𝗟𝗘𝗔𝗥𝗡𝗜𝗡𝗚 𝗧𝗢 𝗥𝗘𝗖𝗢𝗚𝗡𝗜𝗭𝗘 𝗧𝗛𝗘 𝗦𝗜𝗚𝗡𝗦
Here's where ulcers become frustrating.
Many pigs with gastric lesions show no obvious clinical signs at all.
Others may show subtle changes that are easy to dismiss:
- Taking longer to finish meals or leaving feed behind.
- A previously aggressive eater becoming inconsistent.
- Reduced daily gain despite an otherwise normal appearance.
- Apparent discomfort around feeding, occasionally accompanied by teeth grinding or a hunched posture.
- Vomiting or regurgitation, particularly in chronic cases.
These signs are not specific to ulcers. Respiratory disease, feed quality, environmental stress, and numerous other problems can produce similar behavior.
But a persistent change in eating habits deserves investigation.
𝗧𝗛𝗘 𝗛𝗢𝗡𝗘𝗦𝗧 𝗥𝗘𝗔𝗟𝗜𝗧𝗬
Gastric ulcers aren't always a minor inconvenience that we can fix with a little stomach medicine.
An ulcer can erode into a blood vessel and cause catastrophic hemorrhage.
Chronic blood loss can result in anemia, poor growth, weakness, and declining performance.
Repeated cycles of injury and healing can also produce scar tissue around the entrance to the stomach. In severe cases, that scarring can narrow the opening and interfere with the passage of feed.
That's a particularly difficult problem because healing the active ulcer doesn't necessarily reverse the structural damage that's already occurred.
Some pigs recover beautifully.
Others never quite return to the performance we expected.
And some don't survive.
I think it's important to be candid about that, because early intervention matters, but prevention matters even more.
𝗦𝗢 𝗪𝗛𝗔𝗧 𝗖𝗔𝗡 𝗪𝗘 𝗗𝗢?
First, understand that treating an ulcer and managing the conditions that created it are two different responsibilities.
𝟭. 𝗥𝗲𝗱𝘂𝗰𝗲 𝘁𝗵𝗲 𝗮𝗰𝗶𝗱 𝗲𝘅𝗽𝗼𝘀𝘂𝗿𝗲.
Omeprazole, the active ingredient in products such as GastroGard and UlcerGard, is a proton-pump inhibitor. It suppresses stomach acid production and can create a more favorable environment for healing.
Famotidine, commonly known as Pepcid AC, also reduces acid production, although it works through a different mechanism and generally provides less complete suppression.
Both are medications worth discussing with your veterinarian when ulceration is suspected.
These products are not interchangeable, and equine or human formulations should not be assumed appropriate for food-producing pigs. Drug selection, administration, duration, and withdrawal requirements need veterinary oversight.
𝟮. 𝗣𝗿𝗼𝘁𝗲𝗰𝘁 𝗶𝗻𝗷𝘂𝗿𝗲𝗱 𝘁𝗶𝘀𝘀𝘂𝗲.
Sucralfate is another prescription medication we may want our veterinary provider to consider. Rather than suppressing acid production, it acts locally to help protect damaged mucosal surfaces.
It's a different approach, and in selected cases may complement acid suppression.
Antacids, including calcium carbonate products such as Tums, can temporarily neutralize stomach acid.
But temporary acid neutralization shouldn't be confused with comprehensive ulcer treatment.
𝟯. 𝗚𝗲𝘁 𝘁𝗵𝗲 𝗽𝗶𝗴 𝗲𝗮𝘁𝗶𝗻𝗴 𝗮𝗴𝗮𝗶𝗻—𝗮𝗻𝗱 𝗸𝗲𝗲𝗽 𝗶𝘁 𝗲𝗮𝘁𝗶𝗻𝗴.
For a pig with suspected ulceration, I often favor smaller, more frequent meals over large meals separated by prolonged fasting.
Focus on palatability. Tuna can be a lifeline in some situations, but remember, every pig is different. And part of astute barn management is knowing what every pig loves before they go off feed in the first place.
A palatable wet mash may encourage intake, particularly in pigs recovering from illness.
Feed texture matters, too. Excessively fine, dusty feeds can contribute to ulcer development, while a more coarsely ground ration may help reduce that risk.
Fiber sources such as oats may have a place in an adjusted feeding program, although they are not a substitute for a properly balanced ration or medical treatment.
Fresh water, adequate feeder access, and a comfortable environment are essential.
And perhaps most importantly, we need to identify why the pig quit eating in the first place.
If respiratory disease, stress, or another underlying problem is still present, stomach medications alone won't solve the problem.
𝟰. 𝗕𝗲 𝘁𝗵𝗼𝘂𝗴𝗵𝘁𝗳𝘂𝗹 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗲 𝗺𝗲𝗱𝗶𝗰𝗮𝘁𝗶𝗼𝗻𝘀 𝘄𝗲'𝗿𝗲 𝗮𝗹𝗿𝗲𝗮𝗱𝘆 𝘂𝘀𝗶𝗻𝗴.
Anti-inflammatory drugs are valuable tools, and sometimes absolutely necessary.
But NSAIDs such as flunixin (Banamine) can carry substantial gastrointestinal risks, particularly in compromised or dehydrated animals. Corticosteroids (Dex, PreDef, Depo) also deserve careful deliberation and veterinary consultation when appetite is off.
Okay, literally all prescription medications should be administered under the direction of a veterinary professional.
𝗕𝘂𝗶𝗹𝗱 𝘁𝗵𝗲 𝗿𝗲𝗹𝗮𝘁𝗶𝗼𝗻𝘀𝗵𝗶𝗽 𝗯𝗲𝗳𝗼𝗿𝗲 𝘁𝗵𝗲 𝗯𝗮𝗿𝗻 𝗶𝘀 𝗼𝗻 𝗳𝗶𝗿𝗲.
Because this doesn't mean we should avoid treating pain, fever, or inflammation.
It means we should recognize that every pharmaceutical decision involves balancing benefits against risks.
𝘈𝘯𝘥 𝘤𝘰𝘮𝘣𝘪𝘯𝘪𝘯𝘨 𝘮𝘦𝘥𝘪𝘤𝘢𝘵𝘪𝘰𝘯𝘴 𝘸𝘪𝘵𝘩𝘰𝘶𝘵 𝘢 𝘤𝘭𝘦𝘢𝘳 𝘱𝘶𝘳𝘱𝘰𝘴𝘦 𝘢𝘯𝘥 𝘸𝘪𝘵𝘩𝘰𝘶𝘵 𝘷𝘦𝘵𝘦𝘳𝘪𝘯𝘢𝘳𝘺 𝘰𝘷𝘦𝘳𝘴𝘪𝘨𝘩𝘵 𝘪𝘴 𝘱𝘭𝘢𝘺𝘪𝘯𝘨 𝘸𝘪𝘵𝘩 𝘧𝘪𝘳𝘦.
𝟱. 𝗠𝗮𝗻𝗮𝗴𝗲 𝘁𝗵𝗲 𝗲𝗻𝘃𝗶𝗿𝗼𝗻𝗺𝗲𝗻𝘁, 𝗻𝗼𝘁 𝗷𝘂𝘀𝘁 𝘁𝗵𝗲 𝗺𝗲𝗱𝗶𝗰𝗶𝗻𝗲 𝗯𝗼𝘅.
Reduce unnecessary mixing and competition. Provide adequate feeder space. Keep pigs at comfortable temperatures. Avoid abrupt feed changes and prolonged interruptions in feed availability.
For pigs that have struggled with appetite or recurrent suspected ulceration, a quieter environment and more consistent feeding routine may accomplish more than a fistful of pills, three stabs in the neck, or withholding feed until they "get hungry."
Commercial gut-health products, probiotics, and appetite-support additives may have a place in a management program.
But even so, we need to be careful not to mistake a product marketed for gut health for one proven to heal a gastric ulcer.
𝗪𝗛𝗘𝗡 𝗜𝗦 𝗜𝗧 𝗦𝗘𝗥𝗜𝗢𝗨𝗦?
A pig that repeatedly regurgitates feed or continues to lose condition despite treatment is begging for a closer look. Chronic scarring and narrowing at the stomach entrance can complicate recovery.
When we've moved into a pig with pale mucous membranes, severe weakness, collapse, black tarry manure, or evidence of significant blood loss, we are way, way behind.
Severe hemorrhage can overwhelm a pig's ability to compensate, and many cases carry a grave prognosis despite treatment. In the practical realities of showpig medicine, these are often pigs we lose.
𝗔𝗡 𝗢𝗨𝗡𝗖𝗘 𝗢𝗙 𝗣𝗥𝗘𝗩𝗘𝗡𝗧𝗜𝗢𝗡 𝗜𝗦 𝗪𝗢𝗥𝗧𝗛 𝗔 𝗣𝗢𝗨𝗡𝗗 𝗢𝗙 𝗖𝗨𝗥𝗘.
I think one of the hardest parts of raising showpigs is recognizing when the problem we're trying to fix isn't the problem we actually have.
We see a pig falling behind and think it needs more feed.
We see a pig eating inconsistently and think it needs more discipline.
We see a pig coming off an illness and assume it just needs another day or two.
𝘚𝘰𝘮𝘦𝘵𝘪𝘮𝘦𝘴 𝘵𝘩𝘢𝘵'𝘴 𝘵𝘳𝘶𝘦.
But sometimes, the pig is telling us something.
The reality is that ulcers are common, often silent, and occasionally devastating. They can develop quickly, and some lesions can heal quickly when conditions improve.
Our responsibility is to recognize the risk factors, listen to changes in behavior, and make management decisions that support the animal before we're forced into crisis management.
𝗕𝗲𝗰𝗮𝘂𝘀𝗲 𝘁𝗵𝗲 𝗯𝗲𝘀𝘁 𝘂𝗹𝗰𝗲𝗿 𝗽𝗿𝗲𝘃𝗲𝗻𝘁𝗶𝗼𝗻 𝗯𝗲𝗴𝗶𝗻𝘀 𝗹𝗼𝗻𝗴 𝗯𝗲𝗳𝗼𝗿𝗲 𝘄𝗲 𝗲𝘃𝗲𝗿 𝗿𝗲𝗮𝗰𝗵 𝗶𝗻𝘁𝗼 𝘁𝗵𝗲 𝗺𝗲𝗱𝗶𝗰𝗶𝗻𝗲 𝗯𝗼𝘅.
— Jett the Vet, Eder Veterinary Enterprises, LLC
