Generally, high-fiber ingredients have the potential to lower diet cost. However, nutritionists proceed with caution as fiber can affect the production outcomes in different ways. For example, fiber reduces carcass yield, so that performance measured on a live weight basis may lead to different conclusions than if performance is measured on a carcass basis. Fiber is also known to alter the environment in the gastrointestinal tract impacting the rate of passage as well as the pig’s susceptibility to gastrointestinal disease — either positively or negatively.