Effect of garlic powder in the diet of sheep on digestibility, rumen fermentation and protozoa population

Document Type : Ruminant Nutrition

Authors

• Mohammadhosein Taherinia ¹
• Morteza Chaji ¹
• Tahereh Mohammadabadi ¹
• Moosa Eslami ²
• Mohsen Sari ¹

¹ Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Khuzestan, Iran.

² Department of Animal Sciences, Ramin University of Agriculture and Natural Resources, Khuzestan

10.22067/ijasr.v6i4.28721

Abstract

This experiment was conducted to investigate the effects of garlic powder on fermentation characteristic and rumen microbes of Arabian sheep.At first step the best level of garlic was determined. Then Animals were fed for 35 days with control diet and supplemented with garlic (2% per kg DM). Apparent digestibility, rumen fermentation parameters, number of protozoa and blood metabolites (glucose, urea and cholesterol) was determined. The results of the first phase, to determine the optimal level showed that dry matter digestibility were not affected by the presence of garlic in the diet, but numerically it was the highest in the diets containing 2% garlic powder (P>0.05). Also, NDF digestibility was the highest amount in this diet (P

Keywords

• Garlic powder
• NDF
• ammonia nitrogen
• Blood cholesterol
• Protozoa

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