Changes in blood profile in sheep receiving raw garlic, garlic oil or monensin

Abstract

This study aimed to evaluate the effects of supplementing a basal diet (CTR) with raw garlic (GAR) or garlic oil (GAO) on blood profile in sheep. Monensin (MON, 33 mg/kg DM) was used as positive control. Four ruminally fistulated rams were used in three experiments each arranged in a 4 × 4 Latin square design with 28-day periods. Experiments 1 and 2 differed in the dose of GAR (75 vs. 100 g/kg DM) and GAO (500 vs. 750 mg/kg DM), while experiment 3 was designed to compare the two doses of each additive (GAR and GAO). The animals were fed a basal diet as TMR consisting of 77.83% forage (alfalfa hay and corn silage) and 22.17% concentrate, providing 10.50 MJ/kg DM (metabolizable energy) and 16.5% crude protein to cover maintenance energy and protein requirements. Supplementation of monensin decreased (P < 0.05) β-hydroxybutyrate (BHB) and non-esterified fatty acid (NEFA) concentrations in the blood compared with other treatments. There was no significant effect of additives on serum concentration of glucose, total triglycerides, cholesterol, total protein, albumin and blood urea nitrogen (BUN). Although the serum insulin concentration was elevated in sheep receiving MON and GAO (P < 0.01), no change was observed in blood glucose concentration. No significant effect of GAO and GAR was observed in key energy and protein-related blood metabolites. However, administration of monensin had a positive influence on energy indices. In conclusion, whereas parameters characterizing the energy balance did not show a significant effect of GAR supplementation, a higher insulin concentration in GAO-treated animals was observed.

In vivo evaluation of garlic (Allium sativum) supplementation to rice straw‐based diet on mitigation of CH4 and CO2 emissions and blood profiles using crossbreed rams

“…The reason for no differences in BUN levels between the control and the GP0.5 group is uncertain; however, it is in agreement with the study of Anassori et al . The potential of garlic to reduce lipid accumulation in liver and triglyceride levels in blood has been previously reported .…”

“…The CH 4 suppression effect of GP supplementations in Experiment 2 is in agreement with our results for experiment 1. This effect has been noted in other reports particularly in beef cattle and to a lesser extent in small ruminants . The CH 4 results must be interpreted with caution because CH 4 formation was estimated from the molar percentage of volatile fatty acids .…”

“…In the present study, the concentration of NEFA in serum did not differ with increasing garlic supplementation, indicating that the lipid mobilization was not elevated. The hypolipidemic effect of garlic has been reported in previous studies . This phenomenon is probably due to the inhibition of enzymes involved in fatty acid and cholesterol synthesis .…”

“…This effect has been noted in other reports particularly in beef cattle and to a lesser extent in small ruminants. 1,21 The CH 4 results must be interpreted with caution because CH 4 formation was estimated from the molar percentage of volatile fatty acids. 22 The inhibitory effect on CH 4 formation with GP supplementation to the diet may be explained by a decrease in hydrogen supply for methanogens.…”

“…The hypolipidemic effect of garlic has been reported in previous studies. 8,20,21 This phenomenon is probably due to the inhibition of enzymes involved in fatty acid and cholesterol synthesis. 29 However, although numerically lower, the results of the present study showed that garlic supplementation had no influence on the concentrations of LDL, HDL, HDL-CHO or T-CHO in serum.…”