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

پژوهشهای علوم دامی ایران

Article 11, Volume 6, Issue 4 - Serial Number 20, December 2014, Pages 324-332   

Document Type: Ruminant Nutrition

DOI: 10.22067/ijasr.v6i4.28721

Authors

Mohammadhosein Taherinia¹; Morteza Chaji^{* 1}; Tahereh Mohammadabadi¹; Moosa Eslami²; Mohsen Sari¹

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

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

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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