Effects Of Graded Levels Of Garlic (Allium Sativum) On Some Blood Parameters Of Growing Pigs
Volume 4 - Issue 3, March 2020 Edition
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Johnson, N. C., Iorliam, B.
Blood parameters, Garlic and Pig
Effect of graded levels of garlic was investigated on some blood parameters of growing pigs. 36 growing landrace pigs of average body weight (BW) of 23 Â± 0.7 (mean Â± 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), whereas diets 2-6 contained garlic at: 10g, 20g, 30g, 40g and 50g/kg of diet, respectively. Each dietary treatment was assigned to 6 pigs. At the end of the study period blood samples were humanely collected from all pigs into EDTA treated tubes and immediately snaps frozen. Packed cell volume (PCV), red blood cell (RBC), haemoglobin (Hb), total white blood cell (WBC) counts and their differentials for each treatment group were analyzed. Garlic had no effect on RBC as there were no significant (P > 0.05) differences amongst treatment groups. Similarly, garlic had no significant (P > 0.05) effects on Hb and PCV. However, there were tendencies for better Hb and PCV values for the garlic-diets as their values were numerically higher compared with diet 1 (the control group). These were also mirrored for the WBC counts, the lymphocytes (LYM) and monocytes (MON). There were no significant (P > 0.05) differences for neutrophils (NEU) and eosinophils (EOSI). It was concluded that garlic had no effects on blood parameters of the growing pig. However, garlic marginally increased Hb, PCV, WBC and LYM values which might be important in reducing the susceptibility of the pig to environmental stressors as well as sudden death syndrome.
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