Effects of dietary supplementation of fermented garlic powder on growth performance, apparent total tract digestibility, blood characteristics and faecal microbial concentration in weanling pigs. Issue 3 (13th March 2012)

• Record Type: Journal Article
• Authors: Yan, L.; Kim, I. H.
• Is Part Of: Journal of animal physiology and animal nutrition. Volume 97:Issue 3(2013:Jun.)
• Page Start: 457
• Page End: 464
• Publication Date: 2012-03-13
• Subjects: Animal nutrition -- Periodicals; Feeds -- Periodicals; 636.085
• DOI: 10.1111/j.1439-0396.2012.01286.x
• Languages: English
• ISSNs: 0931-2439

Abstract

<abstract abstract-type="main" xml:lang="en"> <title>Summary</title> <p>A total of 144 weanling pigs (5.5 ± 0.42 kg) were used in a 5‐week trial to evaluate the effect of fermented garlic powder (FGP) supplementation in weaning pigs. Pigs were randomly allocated to the following four dietary treatments: (i) control (CON; basal diet), (ii) FGP0.5 (CON + 0.5 g/kg FGP), (iii) FGP1 (CON + 1 g/kg FGP), (iv) FGP2 (CON + 2 g/kg FGP). There were six replications with six pigs (three barrows and three gilts) per pen. Pigs fed FGP0.5 treatments increased (p < 0.05) average daily gain (ADG) and average daily feed intake (ADFI) during 3–5 and 0–5 week. No difference was observed on gain/ feed (G/F) ratio in this study. The inclusion of FGP1 and FGP2 treatments increased DM (p<italic> </italic><<italic> </italic>0.05) digestibility compared with the CON treatment throughout the experiment. The apparent total tract digestibility of N was (p<italic> </italic><<italic> </italic>0.05) increased by the dietary FGP throughout the experiment. Pigs fed FGP1 and FGP2 treatments increased the lymphocyte concentration (p<italic> </italic><<italic> </italic>0.05) and RBC concentration compared with the CON group. Dietary FGP decreased the blood total cholesterol (p<italic> </italic><<italic> </italic>0.05) in comparison with the CON group. The triglyceride (p<italic> </italic><<italic> </italic>0.05) concentration was decreased in FGP1 and FGP2 treatments compared with those in the CON treatment at the end of the experiment. Pigs fed FGP1 and FGP2 treatments had a lower number of <italic>Escherichia coli</italic> in faeces on 21 (p<italic> </italic><<italic> </italic>0.05) and 35 days (p<italic> </italic>=<italic> </italic>0.05) than those in the CON treatment. In conclusion, dietary fermented garlic powder (0.5 g/kg) can improve ADG and ADFI in weanling pigs, but not at higher levels (1 and 2 g/kg). Dietary fermented garlic powder can also increase the nutrient digestibility, lymphocytes and RBC concentrations, but decrease the faecal <italic>E. coli</italic> concentration in weaning pigs.</p> </abstract>