DIGESTIVE SYSTEM (D 



portion is neutral or alkaline. The intestinal movements in swine 

 are similar to those in the horse. 



The Mouth and Its Associated Parts 



The mouth of swine is prone to injuries and infection because 

 they are likely to ingest foods in various states of refinement, and 

 not infrequently they consume foreign bodies that may produce 

 such injuries as contusions and lacerations. The comfort and health 

 of swine are not alwaj^s considered by the feeder, who may thought- 

 lessly give foods sufficiently hot or cold to produce damage to the 

 buccal mucous membrane. Injuries to this membrane are predis- 

 posed to infection that may produce pathologic conditions, varying 

 from simple inflammation to suppuration or even necrosis. 



Lips 



MALPOEMATIONS 



Malformations of the lips of swine are not rar-e, the most frequent 

 malformation being the condition popularly termed harelip 

 (schistosis labia). This condition is rarely observed in mature swine, 

 because the defect renders nursing extremely difficult and frequently 

 impossible ; such pigs, therefore, die before they have passed the 

 nursing stage. Schistosis labia, when not associated with other 

 developmental errors, can usually be sufficiently relieved by surgical 

 interference that the pig can suckle and develop to maturity. 



In operating to relieve harelip the fibrous tissue on either side of 

 the fissure should be dissected away and the skin surfaces freshened, 

 after which the fissure is closed by suturing with silk. It may be 

 necessary to feed the pigs for two or three days after the operation. 



CHEILITIS 



The lips are also subject to injuries inflicted by rough foods or 

 by foreign bodies in the food. Wounds, too, may be inflicted by 

 dogs. Because of their location, lip wounds are predisposed to 

 infection. Inflammatory processes of the lips are usually confined 

 to the mucous surface. 



Catarrhal cheilitis is of rather common oecuiTence, particularly 

 in small pigs, and may be either acute or chronic. This condition 

 is usually caused by improper food or by undue exposure to very 



