Evaluation Of Graded Levels Of Garlic (Allium Sativum) On Growth Performance And Blood Cholesterol (LDL) Levels Of Growing Pigs
Volume 4 - Issue 5, May 2020 Edition
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Ntinya C. Johnson , Benbella Iorliam
Performance, Cholesterol, Garlic and Pig.
The effects of graded levels of garlic were studied on growth performance and cholesterol (LDL) blood levels in growing pigs. 36 growing landrace pigs of average body weight (BW) of 23 ± 0.7 (mean ± SD) kg were used in the study. Pigs were assigned to six dietary treatments in a completely randomized design (CRD). The trial lasted for four weeks (28d). The dietary treatments were: diet 1, control diet (0g garlic/kg of diet, 10g, 20g, 30g, 40g and 50g garlic/kg of diet for diets 2 – 6, respectively. Each dietary treatment was assigned to 6 pigs. Average daily feed intake (ADFI), average daily gain (ADG) and feed efficiency (FE) as well as blood LDL parameters were determined for the study period. Although, there were no significant differences (P > 0.05) in the ADFI, the animals on the garlic-diets grew at better rates (P < 0.05) compared with the control with animals in treatment 3 (20g/kg of diet) had the best growth rate. FE also mirrored the ADG as the FE of the garlic-diets demonstrated better (P < 0.05) FE compared with the control diet with treatment 3 as the diet with most FE. Furthermore, the garlic-diets demonstrated significantly (P < 0.05) lowered LDL levels compared with the control with diet 3 showing the least LDL blood content. It was concluded that garlic improved animal performance and also reduced blood LDL levels, especially at 20g garlic/kg of diet.
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