K-State Researchers Seek Ways to Improve Pig Gut Health, Decrease Mortality

Oct 30, 2023

As the U.S. swine industry shifts toward improving gut health in newly weaned pigs to decrease mortality rates, a Kansas State University student is studying ways to incorporate low acid binding ingredients into swine diets. 
 
Ethan Stas, a graduate research assistant in K-State’s Department of Animal Sciences and Industry, said acid binding ingredients are key to a concept known as acid-binding capacity, or ABC-4, which looks at the pH level of a pig’s stomach before the animal’s gastrointestinal tract matures. 
 
“ABC-4 is the amount of hydrochloric acid required to reach a stable pH of 4 for an ingredient or diet,” he said. “For swine, we utilize a pH of 4 because once the pig's stomach increases above (that level of acidity), this is where impaired nutrient utilization and health problems can occur.” 

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