Mixture Of Garlic Research Articles

Effect of Ginger and Garlic Marinates on Growth of Microbial Contaminants in Cold-Smoked Catfish (Clarius gariepinus) Stored at Room Condition

Aim: In this study, the preservative effect of potassium sorbate, ginger, garlic and a combination of ginger – garlic on the microbiological quality and shelf stability of cold-smoked Catfish (Clarius gariepinus) were investigated.
 Methodology: A total of 100 fresh catfish from Michael Okpara University of Agriculture, Umudike (MOUAU) Nigeria Fish Farm was used for the analysis. The fish were processed and divided into five lots of twenty each. This was followed by marinating in baths containing 0.5% potassium sorbate, 3% ginger, 3% garlic, and a mix of 1.5% ginger and 1.5% garlic each and a control for 2h. Afterwards, the treated fish was cold-smoked for 8 h and then stored at room temperature (28 ± 2°C). Fish samples were collected at 2-day intervals to determine total viable count, total fungal count, and bacterial counts (Escherichia coli, Salmonella, Staphylococcus sp, and Listeria sp.).
 Results: Findings of this study revealed that potassium sorbate, ginger, garlic, and ginger-garlic blends enhanced the microbiological safety of cold–smoked Catfish (Clarius gariepius). The result showed that although counts of some microbial contaminants increased in the cold-smoked fish, however, it varied (p˂0.05) with the treatment during storage. Comparatively, 1.5% ginger - 1.5% garlic marinate was the most effective and performed considerably higher (p˂0.05) than 0.5% potassium sorbate in the reduction of the microbial contaminants. In this study, the lowest total viable counts were observed in the 3% ginger–treated cold smoked fish (8.7x105 cfu/g) while the untreated sample was the most contaminated (1.19 x 106 cfu/g) at pre-storage. A significant increase in the total viable count was observed in all the samples during storage however, 3% garlic recorded the least (1.13 x 106 to 2.84 x106 to 3.48x106 cfu/g) and the highest in the untreated sample (1.19 x 106 to 3.38 x 106 to 3.66x 106 cfu/g). Overall, 1.5%ginger+1.5%garlic blend was most effective on E. coli while 0.5% potassium sorbate was on Salmonella at ambient storage. Listeria monocytogenes was most susceptible to all the treatment, the growth of fungi steadily increased in the treated cold smoked fish during ambient storage.
 Conclusion: The study found that 3% ginger, 3% garlic, 1.5% ginger - 1.5% garlic mixture inhibits significantly the growth of microbial contaminants relatively with 0.5% potassium sorbate in cold-smoked fish during ambient storage.

Mosquito repellent fabric: Development and characterization of peppermint and garlic mixture finish on knitted fabric to examine mosquito repellency

Mosquito-repellent textiles are a part of protective textiles which help in protection from the species that are prone to cause diseases like malaria and dengue fever. This study explored the possibility of natural extract (alcoholic) from peppermint leaves, stems, and garlic cloves to use as a mosquito-repellent finish material on knit fabric. Accordingly, different concentration (5%, 15%, 25%, and 35%) of PGE (Peppermint Garlic Extract) solution was prepared and applied to the developed fabric using an exhaust dyeing process to assess the mosquito (Aedes Aegypti L.) repellency performance. Following WHO (World Health Organization) standard (cone bioassay) and a self-modified cage technique from literature survey, mosquito protection and repellency tests have been performed for characterization. The findings revealed that the PGE-treated fabric samples C (25% PGE) and D (35% PGE) had the highest mosquito mortality (50.00% and 76.67%, respectively) and repellency (78.6% and 85.6%, respectively) rates. Moreover, this study evaluated the prepared PGE formulations’ shelf-life performance and colorfastness properties of PGE-treated fabrics, including the impact of washing cycles on the treated fabrics. There was no fungal growth, and the fabric showed excellent colorfastness properties. However, the efficacy of treated fabrics decreased with an increasing number of washes.

Identification of Quality of Complex Flavour Mixtures Used in Meat Industry

Multifunctional complex flavour mixtures, which simplify and speed up food production, are of great importance in the meat processing industry. The aim of the research was to identify the quality of complex food spice mixes prepared by a producer. It was found that the compositions of the grill spice mix met the regulations in terms of organoleptic, physical, and chemical parameters. The garlic mixture sample revealed the presence of edible salt, not declared by the manufacturer. Dietary fiber was present in all the mixes under study. Garlic 1:6 sample differed from the other complex additives by the increased content of Al, Li, Mg, P, Si, Sr, Te, as well as the presence of Mo, Ti, V, and W. The ‘grill spice mix’ had relatively high amounts of Ca, Cr, and Fe, but did not contain detectable amount of Si, declared by the manufacturer as part of E551. The composition of the grill spice mix stood out because of the high content of Mn, Na, and Zn, an aroma mixture – Cu. It should be noted that E627 and E631 flavor enhancers were found in an aroma mixture, whereas E450 stabilizer and emulsifier was found in a grill aroma mixture. According to a number of experts, these components pose a threat to the human body as they can cause intestinal and stomach disorders. In this regard, it is necessary to understand which food additives need to be excluded from a person’s diet, which are especially dangerous, and which are safe to consume from time to time in small quantities as part of meat products.

Effect of Dietary Supplementation of Ginger and Garlic Mixture on Performance of Ardi Goats under Stressful Conditions

Background: Among the different range animals, goats can adapt and survive greatly under harsh environmental conditions. The aim of this study was to investigate the effect of using a mixture of garlic and ginger as supplementation to improve the growth performance and nutrient digestibility of Ardi goats. Methods: A total of twenty Ardi goats (40.35±1.8 kg) were assigned randomly into four experimental groups. The first group received a basal diet (control), the second to fourth groups were dietary supplemented with a mixture of garlic and ginger at the different levels of 20, 40, and 60 g/animal/day, respectively for 12 weeks. Result: There were no significant differences in the final body weight and feed conversion ratio of goats fed different levels of dietary supplemented of ginger and garlic mixture. The TDMI and daily DMI significantly reduced in groups fed diets supplemented with 20 and 40 g/animal/day than the control group. The digestion coefficients of CP, fiber fraction digestibility, and TDN values decreased in different groups. In conclusion, the addition of ginger and garlic mixture at the studied levels did not significantly affect animal performance and had negative impacts on feed utilization and nutrient digestibility.

Effects of Garlic (Allium sativum) on Growth and Haematological Parameters in African Catfish (Clarias gariepinus) Juveniles

Fishes are most abundant aquatic vertebrates; they are being consumed by humans as protein supplements and as well serve as raw materials in drugs industries and source of foreign exchange. Juveniles Clarias gariepinus were sourced from ABU Institute of Agriculture Mando, Zaria Kaduna State and acclimatized for two weeks and fed 4mm Bluecrown feed containing 45% crude protein diet at 3% body weight twice daily at 12hours interval. Feed was formulated with garlic extract in to five groups; A (0.0g/kg), B (0.5g/kg), C (1.0g/kg), D (2.0g/kg) and E (5.0g/kg) diet. Fishes were grouped into five (triplicates) and feed different diets. Fish fed with 0.5g/kg garlic mixture supplemented diet increases significantly in growth when compared with the control groups and those other groups fed with 1.0 g/kg, 2.0 g/kg and 5.0 g/kg Garlic supplement. Similarly, among dietary groups, food conversion ratio (FCR) improved significantly (p < 0.05) in fish fed with 1.0 g/kg and 0.5 g/kg Garlic supplemented diet when compared with those fed with D (2.0 g/kg), D (5.0 g/kg) and control (0.0 g/kg). Percentage weight gain, mean weight and survival rate decreases as garlic supplements in the diets increases. Differences observed in packed cell volume (PCV) and White blood cell (WBC) were significantly high in 0.5g/kg garlic supplemented groups (PCV 33% and WBC 23.1 x103µL-1) when compared with the control group (PCV 27% and WBC 19.1 x103µL-1) and other groups with higher garlic supplements. Overall, fish fed with 0.5 g/kg garlic mixture extracts had improved haematological indices when compared with those fed with higher concentrations and control group. The study concluded that, 0.5g/kg level of garlic could effectively improve the growth performance, healthier and survival rate of Clarias gariepinus. This study was conducted to evaluate the dietary effects of garlic on growth and haematological parameters of Clarias gariepinus.

Efficacy of yeast and garlic extract mixture on growth performance, tract digestibility, excreta microbiota, gas emission, blood profile, and meat quality in broiler

This experiment was accompanied to determine the use of yeast and garlic extract mixture in broiler diets on growth performance, nutrient absorption, excreta microbiota, blood profiles, and meat quality. A total of 792 male Ross 308 broilers (1-day-old, body weight 41 ± 0.5 g, and 5 weeks trial) were randomly allocated. Birds were arbitrarily assigned to one of four nutritive treatments (11 replicates; 18 birds/replicate). A basal diet (CON) was supplemented with 0.1%, 0.2%, and 0.3% yeast–garlic mixture (YGM). Body weight gain linearly increased during the overall period and tended to increase from day 21 to day 35, while feed intake showed a tendency to increase during the overall period by YGM inclusion. However, Salmonella counts linearly decreased, but Lactobacillus and Escherichia coli counts remained unaffected. Excreta CO2 emissions were linearly reduced; nevertheless, other noxious gas emissions were not affected. Furthermore, YGM supplementation elicited a tendency for improved lymphocytes and linearly increased IgG. However, feed conversion ratio, mortality, nutrient utilization, and meat quality were not influenced. YGM addition (0.1%, 0.2%, and 0.3%) linearly improved broiler growth performance by decreasing microbiota and gas emission and increasing blood parameters. So, the proper dose of YGM was 0.3%.

Efficacy study of ginger and garlic mixture on hypoglycaemic and hyperlipidemic parameters of induced diabetic mice

Efficacy study of ginger and garlic mixture on hypoglycaemic and hyperlipidemic parameters of induced diabetic mice

Semen quality characteristics of Koekoek breeder cocks influenced by supplemental inclusion levels of onion and garlic mixture at 35-41 weeks of age

We wish to acknowledge the funding support by the Department of Animal Science and Technology, Federal University of Technology, Owerri.

Oral administration of Allium sativum extract protects against infectious bursal disease in chickens

Garlic (Allium sativum, Liliaceae) has been safely used for more than 5000 years, and research on garlic extract is rapidly increasing because of its multiple biological functions. The in vivo effects of oral administration of garlic mixture (GM, water-soluble extract) on infectious bursal disease virus (IBDV)-infected specific pathogen free male white leghorn chicken were examined through histopathological, immunohistochemical, and Western blot analyses, and enzyme-linked immunosorbent assay. The results confirmed the protective effects of oral administration of 5 mg$kg BW GM (Group GM1) on bursal lesions after IBDV infection. In particular, protein expression of IBDV in the bursa decreased in Group GM1, indicating that GM administration decreased IBDV replication in the bursa. Furthermore, immunoglobulin Mand A-bearing B lymphocytes significantly increased 7 days post infection in bursae in Group GM1 (P< 0.01), suggesting that the oral administration of 5 mg$kg GM offers moderate protection against B cell destruction after IBDV infection. During infection, the concentration of bursal interferon gamma (IFN-g) increased and peaked in Group GM1 earlier than in Group T (IBDV-exposed), demonstrating that GM administration prompted the production of IFN-g to protect against IBDV infection.

Response of Nile Tilapia mono-sex (Oreochromis niloticus) Fingerlings to Different Sources and Levels of Protein Using Garlic and Onion as Feed Phytophytoadditives

Twelve experimental diets containing 35% crude protein and 434.29 Kcal gross energy 100g-1 were formulated to process three groups of diets according to protein source and level: group 1 (G1) consists of: 25% fish meal (FM) + 75% soybean meal (SBM); group 2 (G2): 50% FM + 50% SBM and group 3 (G3): 75% FM + 25% SBM. Each group included four treatments according to feed additive source and level: a) control diet (without garlic or onion: D1, D5, D9), b) supplemented with 4% garlic (D2, D6, D10), c) supplemented with 6% onion (D3, D7, D11) and d) supplemented with 10% mixture (4% garlic and 6% onion: D4, D8, D12) on dry matter basis as phyto additives in order to study its effects on growth performance, feed utilization and whole body composition of Nile tilapia (Oreochromis niloticus) mono-sex fingerlings. Fish were reared in thirty six glass aquaria for 84 days, triplicate per treatment. Ten fingerlings of tilapia were placed per each aquarium with an average initial weight of 3.12 ± 0.3 g/fish. Fish were fed twice daily (six days a week) at a daily feeding rate of 5 % of live body weight on dry matter basis until the end of the trial. The results illustrated that the best growth performance values (weight gain; average daily gain, ADG; specific growth rate, SGR%) and feed utilization (feed intake, FI; feed conversion ratio, FCR; protein productive value, PPV% and energy utilization, EU) were significantly (P&lt;0.05) realized with fingerlings fed G2 diet followed by that fed G3 diet and then that fed G1 diet, respectively regardless of type and level of phyto additives. On the other hand, addition of 10% mixture of garlic and onion as phyto additives significantly (P&lt;0.05), increased growth performance, feed and nutrient utilization rather than solitary addition of either garlic or onion, regardless of protein source and level which clearly showed with fingerlings fed D8 diet. Furthermore, no significant differences (P0.05&lt;) were observed in feed and nutrient utilization between fingerlings fed additive mixture diet (Gg+o) and control diet (Gc) in spite of the lowest feed intake recorded for the later group (70.55 g/fish). Taking into account the diet number, which reflects the interacted effect of both protein source and level beside phyto additives source and level, it was found that fingerlings fed diet D8 realized the best growth performance followed by diet D12. On the other hand, fingerlings fed D5 and D8 realized the higher values for protein efficiency ratio (PER), protein productive value (PPV %), energy utilization (EU %) and the best feed conversion ratio (FCR). Furthermore, the results illustrated also that fingerlings fed onion supplemented diets recorded better growth performance response than those fed supplemented diets or control diets, and fingerlings fed onion and garlic mixture supplemented diets showed better growth performance and feed utilization than any of them in the same protein combination group. It could be concluded that diets consist of 50% FM + 50% SBM with 10% mixture of garlic and onion as phyto additives in Nile tilapia (O. niloticus) mono-sex fingerlings diets, are considered ideal for optimal growth and feed utilization without any adverse effect on fish health.

복합균주에 대한 부추와 마늘 생즙 및 가루성분의 항균특성

The aim of this study was to evaluate the antimicrobial activities of leek and garlic extract juice and powder against Escherichia coli, Salmonella enteritidis, and Staphylococcus aureus in a single strain and a mixed strains system. Garlic juice and powder showed higher antimicrobial activity against Sta. aureus than that of E. coli or S. enteritidis. The antimicrobial activities of the leek and garlic powders decreased with increasing temperature and time, but stabilized at various pHs. The antimicrobial effects of mixtures of various ratios between the leek and garlic extracts increased with an increase in garlic extract content. No synergistic effects by the leek and garlic mixtures were observed. In a mixed strains system, the antimicrobial effects of leek and garlic powder were similar to those in a single strain system.