Figure 1.
Figure 1.

Esophageal opening of stomach with no keratinization or ulceration (keratinization score of 1 and ulcer score of 1 for an ulcer index score of 2). Keratinization and ulceration were scored by a single person at the time of slaughter from 4 pigs in each pen. Keratinization scores were assigned on a scale from 1 to 4 with 1 being normal or no keratinization of the esophageal region (as shown above), 2 being keratin covering <25% of the esophageal region, 3 being keratin covering 25 to 75% of the esophageal region, and 4 being keratin covering >75% of the esophageal region. Ulcer scores were also assigned on a scale from 1 to 4 with 1 being no ulcers present, 2 being ulceration affecting <25% of the esophageal region, 3 being ulceration affecting 25 to 75% of the esophageal region, and 4 being ulceration affecting >75% of the esophageal region. An index of stomach morphology was developed by adding a pig’s ulcer and keratinization scores. An additional score of 4 was added to each pig that had an ulceration score greater than 1.

 


Figure 2.
Figure 2.

Esophageal opening of stomach with 100% keratinization and no ulceration (ulcer index score of 5). Keratinization and ulceration were scored by a single person at the time of slaughter from 4 pigs in each pen. Keratinization scores were assigned on a scale from 1 to 4 with 1 being normal or no keratinization of the esophageal region, 2 being keratin covering <25% of the esophageal region, 3 being keratin covering 25 to 75% of the esophageal region, and 4 being keratin covering >75% of the esophageal region (see above). Ulcer scores were also assigned on a scale from 1 to 4 with 1 being no ulcers present (see above), 2 being ulceration affecting <25% of the esophageal region, 3 being ulceration affecting 25 to 75% of the esophageal region, and 4 being ulceration affecting >75% of the esophageal region. An index of stomach morphology was developed by adding a pig’s ulcer and keratinization scores. An additional score of 4 was added to each pig that had an ulceration score greater than 1.

 


Figure 3.
Figure 3.

Esophageal opening of stomach with 100% ulceration (ulcer index score of 9). Keratinization and ulceration were scored by a single person at the time of slaughter from 4 pigs in each pen. Keratinization scores were assigned on a scale from 1 to 4 with 1 being normal or no keratinization of the esophageal region, 2 being keratin covering <25% of the esophageal region, 3 being keratin covering 25 to 75% of the esophageal region, and 4 being keratin covering >75% of the esophageal region (see above). Ulcer scores were also assigned on a scale from 1 to 4 with 1 being no ulcers present (see above), 2 being ulceration affecting <25% of the esophageal region, 3 being ulceration affecting 25 to 75% of the esophageal region, and 4 being ulceration affecting >75% of the esophageal region. An index of stomach morphology was developed by adding a pig’s ulcer and keratinization scores. An additional score of 4 was added to each pig that had an ulceration score greater than 1.

 


Figure 4.
Figure 4.

Effect of rotating meal and pellet every 2-wk on G:F. Data demonstrate the improvement in G:F when pigs were fed pelleted diets during 2 wk intervals and poorer G:F when fed the meal-based diets. Treatments were significantly different (P < 0.05) at every weigh period. From d 112 to 118 only gilts remained in the experiment explaining the improvement in G:F for the last period.