Introduction. In recent years, animal husbandry has faced many pathologies of a non-contagious nature, one of which is dyspepsia. On domestic livestock farms, the percentage of calves suffering from dyspepsia during the first days of life reaches about 70−80 %. Dyspepsia of newborn calves is one of the most difficult diseases. Polyetiologism and widespread dyspepsia cause a high percentage of calf deaths, and mortality can reach up to 75 %. A large number of scientific papers are devoted to the prevention, etiology, pathogenesis, diagnosis and treatment of dyspepsia. The purpose of this work was to study the scientific works of both domestic and foreign authors devoted to the treatment and prevention of digestive disorders of calves. Materials and methods. The methodological basis of the study was the scientific works of domestic and foreign veterinary specialists who specialize in the treatment and prevention of digestive disorders of calves. Research results, discussion. According to many authors, the main cause of calves’ dyspepsia is a violation of the technology and regime of drinking the first portion of colostrum after birth. For the treatment of dyspepsia, some authors note the high efficiency of drugs based on microorganisms (probiotics), which contribute to the normalization of the microflora of the gastrointestinal tract, other authors point to the effectiveness of drugs that include vitamins and minerals that normalize metabolism. In severe forms of dyspepsia, foreign authors recommend the use of enterosorbents to remove toxins from the intestines of the calf and reduce intoxication of the body. A large number of works indicate a positive effect in the treatment of dyspepsia in the case of the use of medicinal plants (St. John's wort, eleutherococcus, chamomile). Conclusion. In case of digestive disorders, regardless of the etiology, an increase in the overall resistance of the calf's body plays a great role in therapy. For this purpose, preparations made from whole blood, thymus or bone marrow, as well as B vitamins, vitamins A, C and E, probiotics are widely used.