Effects of fermented garlic powder on growth performance and blood profiles of weanling pigs

The overall objective of this study was to evaluate the growth performance and blood profile responses of pigs fed diets supplemented with fermented garlic powder. Garlic (Allium sativum) has several beneficial effects for either human or animals having antimicrobial, antioxidant, as well as antihypertensive properties. The growth performance and blood profile responses of 144 weanling pigs (5.5 ± 0.4 kg) fed dietary supplementation of fermented garlic powder were evaluated in a 5-wk trial. Pigs were randomly allocated to the following 4 dietary treatments: CON (basal diet) and CON with fermented garlic powder added at 0.05% (G0.05), 0.10% (G0.1) or 0.20% (G0.2). There were 6 replications with 6 pigs per pen.

Throughout the experimental period, no effect on G:F was observed (P > 0.05). However, during wk 1–3, the ADFI was higher (P < 0.05) in the G0.05 group than the other treatment groups. In addition, the ADG was improved during wk 3–5 (P < 0.05) in response to fermented garlic powder treatments, while only the ADFI in the G0.05 group was increased (P < 0.05). Overall (0–5 wk), G0.05 treatment increased the ADG by 10% and the ADFI by 12% (P < 0.05) when compared with the CON group. Furthermore, the IgG, RBC and lymphocyte levels were greater (P < 0.05) in the G0.1 and G0.2 treatment groups at the end of the trial.

In conclusion, the addition of fermented garlic powder improved the ADG in weanling pigs and partially benefited the immunity.