Abstract
The effects of supplementing a basal diet (CTR) with raw garlic (GAR) or garlic oil (GO) on rumen fermentation were evaluated. Monensin (MON, 33mg/kg DM) was used as positive control. Four ruminally fistulated sheep were used in three experiments arranged as 4×4 Latin squares with a 28-day period. Experiments 1 and 2 differed in the dose of GAR (75 versus 100g/kg DM) and GO (500 versus 750mg/kg DM) included in the basal diet while experiment 3 was designed to compare the two doses of each additive. The results revealed that dry matter intake and rumen fluid pH were not affected by additives although organic matter (OM), neutral detergent fiber (NDF) and acid detergent fiber (ADF) digestibility were slightly depressed by GO but not by GAR supplementation. MON had a similar depressing effect but was restricted mainly to ADF digestibility. Ruminal protozoa population was reduced by MON supplementation and to lesser extent by GAR100 and GO in a dose-independent manner. This effect was reflected in a lower rumen ammonia concentration. Total volatile fatty acid concentrations were not affected by any of the additives. However, individual VFAs were significantly altered by MON and to lesser extent by GAR and GO (P<0.05), enhancing the concentration of propionate and the propionate to acetate ratio (P<0.05). Although the capability of GAR and GO is lower than MON in decreasing the acetate to propionate ratio, they can be considered as potential alternatives to MON.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.