Disease has always been a critical issue in pig production. It affects not only animal health and well-being, but also the physical and economic health of the producer. Growth promotant antibiotics have been fed to livestock since the 1940’s and have generally enhanced pig performance. The gut is full of “symbiotic” microbes, which means that they work with the pig to benefit each other. In the case of the pigs most of these microbes protect against harmful pathogens via competition for nutrients, production of toxic conditions, competition for attachment sites on intestine, or stimulation of the immune system. Prebiotics are defined as “A non-digestible food ingredient that beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon.” Prebiotic compounds act by enriching beneficial bacterial populations to influence the defensive capability of the animal by altering immune function, intestinal structure, microbial populations, intestinal pH, fatty acid concentrations, mineral absorption and disease resistance. Some prebiotic studies have shown to improve growth performance, decrease variation, decrease morbidity and mortality, and decrease medicinal costs.