Abstract
Stomach ulcers are relatively common in pigs raised in modern large-scale farms. They can result in reduced daily weight gain, reduced feed intake, and sudden death, resulting in significant economic losses. They also belong to the most common findings in the stomach of pigs at slaughterhouses and are among the most important causes of peracute mortality, associated with bleeding into the digestive system of pigs. The aim of this article was to provide an overview of the most important etiological factors, and pathogenesis of gastric ulcers in pigs.