Study’s findings will be presented Nov. 16 during K-State Swine Day

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.”