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Live stock production, climate change and resource depletion |
Two trials were conducted to exam effects of the garlic or/and turmeric on performance, feed conversion, blood characteristics and blood fat components of growing –finishing pigs. The first trial evaluated the use of fresh or dried garlic. The dietary treatments included: the control1 (basal diet); DG (basal diet + 0.1% dried garlic) and FG (basal diet + 0.1% fresh garlic). The second consisted of five treatments: control2 (basal diet); T0.05 (basal diet + 0.05 % turmeric); TG0.05 (basal diet + 0.05 % turmeric + 0.05% dried garlic); T0.1 (basal diet + 0.1% turmeric) and TG0.1 (basal diet + 0.1 % turmeric + 0.1% dried garlic). Feeding trials were done from growing to finishing.
The results of experiment 1 showed that addition of the fresh or dried garlic did not effect on performance, intake and feed conversion ratio of pigs. Blood parameters were similar among treatments, but cholesterol and LDL-C contents were significantly reduced (P= 0.01) in the diets supplemented with fresh and dried garlic, while HDL-C and triglycerides were not improved. Similarity, the inclusion of turmeric alone (0.05 or 0.1%) or either 0.1% plus 0.1% garlic did not improve growth rate, feed intake and feed conversion or blood parameters, but reduced cholesterol and LDL-cholesterol (P=0.01)
The studies indicated that fresh or dried garlic and garlic plus turmeric might be used as a feed additive in the diet and have great potential in reducing the blood cholesterol and LDL cholesterol.
Antibiotics play an important role in fighting diseases, but adaptation of the bacteria to drugs by mutation that make people pay attention and come back to use herbs to enhance resistant and maintain health. Herbs like garlic or turmeric are known properties of antibiotics, fungicides and antioxidants; they have been used as spices in many countries as India, China and South East Asia. Turmeric has been recognized as a multiple function agent. Its antioxidant, anti-cancer and anti-inflammatory, lipid lowering effects have been intensively studied (Singmalaldrich.com), supplementation of dietary turmeric reduced serum cholesterol in laying hens (Kermanshahi and Riasi, 2006), rabbits (Quiles et al. 1998), rats (Dixis et al. 1998), guinea pigs.
Garlic has been known its benefits as anti-bacterial and antioxidant properties (Wei and Lau 1998, Yang et al. 1993), protects the body against damage from free radicals, lowers lipids blood and inhibits cholesterol formation (Neil and Sigali 1994), it has ability to stimulate immunological responsiveness (Reeve et al. 1993). Many studies on animals indicated that garlic affects on lipid metabolism in rats, significantly reduced serum cholesterol, triglycerides and LDL cholesterol (Chi et al. 1982, Chang and Johnson, 1980). There are not many works done on the use of garlic and turmeric on pigs, the aim of this study was to examine the beneficial effects of dietary garlic or turmeric or their combination in diets on performance, intake, feed conversion ratio, blood parameters and fat components of pigs.
Twelve and
twenty castrated pigs (Yorkshire x Landrace) with average live weight of 30kg
for trial 1 and 2, respectively were used in this study.
Pigs were caged individually (0.6m x 0.9m) and all pigs were vaccinated to
prevent infectious diseases. Two trials were arranged as completely randomized
designs with four replicates for each. The trial 1 and 2 consisted of three and
five treatments, respectively, and 1 pig as replication. The studies were
conducted for two periods of growing and finishing.
Experimental diets consisted of:
- Control 1: Basal diet
- DG: Basal diet + 0.1 % dried garlic
-FG: Basal diet + 0.1 % fresh garlic
Experimental diets consisted of:
- Control 2: Basal diet
- T0.05: Basal diet + 0.05 % turmeric
- TG0.05: Basal diet + 0.05 % turmeric + 0.05% dried garlic
- T0.1: Basal diet + 0.1% turmeric
- TG0.1: Basal diet + 0.1 % turmeric + 0.1% dried garlic
Fresh garlic was purchased from the local market. Before feeding, fresh garlic was peeled, husk was removed, ground by a blender and stored in refregerator at 4oC and used within 3 days. Fresh garlic contains 28% of dry matter and was calculated as dry matter basis to supply into the basal diet.
Dried garlic and turmeric were purchased from a company (Vina Aroma Food Co., LTD), their information were presented in Table 1. Diet formulations and composition are presented in Table 2.
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Table 1: Technical information of dried garlic and turmeric (Source: Vina Aroma Food Co., LTD, 2010) |
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|
|
Garlic |
Turmeric |
|
Form of product |
Powder |
Powder |
|
Colour |
Ivory white |
Brownish yellow |
|
Moisture (%) |
8 max |
8 max |
|
Sand (%) |
4 max |
4 max |
|
Yeast and fungi (BT/g) |
1×102 max |
1×102 max |
|
Salmonella (bacteria/25g) |
none |
none |
|
Total coli form (bacteria/g) |
3 max |
3 max |
|
Total aerobic bacteria (colony/g) |
1×104 max |
1×104 max |
|
Table 2: Diet formualtion and composition |
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|
Ingredients, % |
Growing |
Finishing |
|
Polished rice bran |
30 |
25.0 |
|
Maize |
47.39 |
56.5 |
|
Soybean cake |
12 |
10.0 |
|
Fish meal |
9 |
7.0 |
|
Dicalciphosphate |
1.5 |
1.5 |
|
Lysine |
0.3 |
- |
|
Methionine |
0.3 |
- |
|
Mineral and vitamin premix |
0.5 |
0.5 |
|
Composition, as % dry matter |
|
|
|
Dry matter |
87.76 |
87.51 |
|
Ash |
5.50 |
4.96 |
|
Crude protein |
19.79 |
17.86 |
|
Ether extract |
5.03 |
4.83 |
|
Crude fibre |
5.86 |
5.40 |
|
Ca |
1.13 |
1.04 |
|
P |
0.67 |
0.65 |
|
ME,kcal/kg |
2818 |
2889 |
Animals were fed at 8h, 11h, 14h and 17h, and water provided ad libitum and their intake were daily measured. Animals were weighed at the start and the end of growing and finishing to calculate live weigh gain and daily gain
Analyses of feed samples were performed following the Association of Official Analytical Chemists (AOAC,1984) in duplicate. The end of growing and finishing periods, blood samples were taken by jugular vein puncture in the morning before feeding, serum samples were sent to the laboratory for analysing blood criteria such as Erythrocyte (RBC) count, leucocytes, Mean Corpuscular Haemoglobin (MCH), hematocrit (PCV), haemoglobin (Hb), in addition, at the end of the study, blood samples were taken for analysing the fat components, cholesterol, triglycerides, LDL-C and HDL-Cholesterol using commercial kits.
The data was performed by one ways analysis of variance. When the F test indicated a significant effect, the differences between the mean values were analyzed by the procedures of Tukey test.
Effect of fresh and dried garlic on performance of pigs is presented in Table 3.
The live weight gains of pig in growing period did not vary (P=0.16) among treatments, but the daily gain of the pigs fed DG (0.65kg/day) was slightly higher than those of the FG (0.57kg/day) and the control (0.494). The reason could be explained that after the trial was done for several days, the all pigs fed control diet and two pigs fed FG diet were got swollen head syndrome due to changing feed in form of pellet to the tested feed. They were treated and recovered, but their performance during growing phase was slow as compared healthy pigs supplemented with dried garlic.
During finishing period and overall, all the pigs were growth well, but no significant differences of the gain were found among treatments (P=0.55 and 0.17, respectively).
Effect of fresh and dried garlic on feed intake and feed conversion ratio (FCR) of pigs are presented in Table 4. The feed intake and FCR of pigs did not vary among treatments, although the daily feed intake of the pigs supplemented with DG diet was higher than those of the control and FG diet during the growing, finishing phase and overall.
The pigs supplemented with fresh and dried garlic did not reduce back fat thickness as compared to that with the control (P=0.59)
Effect of fresh and dried garlic on blood parameters at the end growing phase and slaughter pigs are shown in Table 5 and 6. The haemogloblin, WBC, RBC, HTC, MCH and PLT did not very (P>0.05) among treatments.
The Table 7 shows the effects of fresh and dried garlic supplementation on blood fat components. The statistical data (P= 0.01) shows that serum cholesterol lowering by either fresh (0.98mmol/L) or dried garlic (0.92mmol/L) as compared to the control (2.09 mmol/L). Similarity, LDL-cholesterol was reduced from 1.71mmol/L (control1) to 0.31mmol/L (DG) and 0.64 mmol/L (FG); (P=0.01). However, triglycerides and HDL-cholesterol contents were not vary among treatments (P=0.39).
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Table 3: Effect of fresh and dried garlic on peformance of pigs |
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|
|
Control 1 |
DG |
FG |
SEM |
P |
|
Growing period, kg |
|
|
|
||
|
Initial |
31.5 |
32 |
31.5 |
0.75 |
|
|
Gain |
23.70 |
31.25 |
27.13 |
4.80 |
0.16 |
|
Average daily gain |
0.49 |
0.65 |
0.57 |
0.10 |
0.16 |
|
Finishing period, kg |
|
|
|
||
|
Gain |
36.70 |
42.85 |
36.13 |
4.77 |
0.55 |
|
ADG |
0.71 |
0.82 |
0.70 |
0.09 |
0.55 |
|
Overall |
|
|
|
|
|
|
Gain |
60.40 |
74.10 |
63.25 |
4.91 |
0.17 |
|
Average daily gain |
0.60 |
0.74 |
0.63 |
0.05 |
0.17 |
|
Bachfat thickness, mm |
13.75 |
13.5 |
14.75 |
0.89 |
0.59 |
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Table 4: Effect of fresh and dried garlic on intake of pigs |
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|
Control 1 |
DG |
FG |
SEM |
P |
|
Growing period, kg |
|
|
|
|
|
|
Feed intake |
65.86 |
80.46 |
60.72 |
5.97 |
0.10 |
|
Daily feed intake |
1.37 |
1.68 |
1.27 |
0.13 |
0.10 |
|
FCR |
2.88 |
2.08 |
2.70 |
0.42 |
0.40 |
|
Finishing, kg |
|
|
|
|
|
|
Feed intake |
123.2 |
134.6 |
120.6 |
5.81 |
0.24 |
|
Daily feed intake |
2.15 |
2.39 |
2.10 |
0.12 |
0.24 |
|
FCR |
3.56 |
3.20 |
3.75 |
0.61 |
0.81 |
|
Overall, kg |
|
|
|
|
|
|
Feed intake |
181.5 |
215.1 |
178.8 |
9.55 |
0.05 |
|
Daily feed intake |
1.82 |
2.15 |
1.79 |
0.10 |
0.05 |
|
FCR |
3.01 |
2.93 |
2.86 |
0.13 |
0.70 |
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Table 5: Effect of fresh and dried garlic on blood parameters at the end of growing phase |
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|
|
Control 1 |
DG |
FG |
SEM |
P |
|
WBC x 109/l |
17.73 |
14.03 |
17.95 |
3.42 |
0.67 |
|
RBC x 1012/l |
5.10 |
5.40 |
5.68 |
0.51 |
0.73 |
|
HGB, g/l |
71.50 |
81.75 |
83.25 |
6.98 |
0.46 |
|
HCT, % |
30.00 |
34.00 |
35.00 |
0.03 |
0.48 |
|
MCV, fl |
58.25 |
62.48 |
61.25 |
1.48 |
0.17 |
|
MCH, pg |
14.15 |
15.23 |
14.70 |
0.55 |
0.42 |
|
MCHC, g/l |
242.8 |
244.3 |
240.0 |
6.12 |
0.85 |
|
PLT x 109/l |
213.0 |
175.3 |
251.8 |
59.33 |
0.67 |
|
Table 6. Effect of fresh and dried garlic on blood parameters of slaughter pigs |
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|
|
Control 1 |
DG |
FG |
SEM |
P |
|
WBC x 109/l |
20.80 |
20.13 |
19.98 |
2.63 |
0.97 |
|
RBC x 1012/l |
5.78 |
6.07 |
6.03 |
0.33 |
0.80 |
|
HGB, g/l |
81.50 |
95.25 |
86.75 |
4.67 |
0.17 |
|
HCT, % |
0.34 |
0.39 |
0.36 |
0.02 |
0.18 |
|
MCV, fl |
58.95 |
63.93 |
60.48 |
1.79 |
0.19 |
|
MCH, pg |
14.20 |
15.73 |
14.45 |
0.63 |
0.24 |
|
MCHC, g/l |
239.50 |
245.75 |
238.75 |
4.27 |
0.48 |
|
PLT, 109/l |
326.25 |
197.00 |
298.25 |
46.53 |
0.17 |
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Table 7: Effect of fresh and dried garlic on blood fat components of slaughter pigs |
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|
mmol/L |
Control 1 |
DG |
FG |
SEM |
P |
|
Cholesterol |
2.09a |
0.92b |
0.98b |
0.20 |
0.01 |
|
Triglyceride |
0.08 |
0.09 |
0.13 |
0.02 |
0.43 |
|
HDL-C |
0.34 |
0.32 |
0.28 |
0.03 |
0.39 |
|
LDL-C |
1.71a |
0.31b |
0.64b |
0.18 |
0.01 |
Effect of turmeric alone or/and turmeric with garlic on performance of pigs in growing phase is presented in Table 8. The live weight gains of pig did not vary (P>0.05) among treatments, but the pig supplemented with turmeric or/and with garlic tended to give higher live weight gain than the control 2.
During finishing and overall, live weight gain of the pig supplemented with turmeric or/and garlic did not vary among treatments, although all pigs fed the TG0.05 tended heavier than the other treatments.
Effect of turmeric or/and with garlic on feed intake and feed conversion ratio (FCR) of pigs are presented in Table 9. The feed intake and FCR of pigs values did not vary among treatments (P=0.44).
Effect of turmeric or/and garlic supplementation on blood parameters at the end growing phase and slaughter pigs are shown in Table 10 and 11. The haemogloblin, WBC, RBC, HTC, MCH and PLT did not very (P>0.05) among treatments.
Table 12 shows effect of turmeric or/and garlic supplementation on blood fat components, it shows that cholesterol contents were reduced by dietary treatment (P= 0.01). Using pairwise comparison, it shows that the diet supplemented with turmeric 0.05% did not reduce cholesterol (2.79mmol/L) as compared to the control (2.12mmol/L), while the treatments of TG0.05, T0.1, and TG0.01 were detected their effect on lowering cholesterol.
Similarity, LDL-cholesterol was reduced from 1.75mmol/L (control 2) to 1.18mmol/L (T0.1) 0.45 mmol/L (TG0.1), 1.02 mmol/L (TG0.05) and 1.18 mmol/L (T0.1), while pigs fed turmeric 0.05% did not reduce cholesterol (2.38mmol/L).
However, triglycerides and HDL-cholesterol contents were not vary among treatments (P=0.59) and (P= 0.93), respectively.
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Table 8: Effect of turmeric or/and garlic on peformance of pigs |
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|
|
Control 2 |
T0.5 |
TG0.05 |
T0.1 |
TG0.1 |
SEM |
P |
|
Growing period, kg |
|
|
|
|
|
||
|
Initial weigh |
30.55 |
29.25 |
29.50 |
30.00 |
29.50 |
|
|
|
Gain |
23.95 |
31.25 |
31.75 |
24.25 |
30.25 |
3.60 |
0.37 |
|
ADG |
0.57 |
0.74 |
0.76 |
0.58 |
0.72 |
0.09 |
0.39 |
|
Finishing, kg |
|
|
|
|
|
||
|
Gain |
31.25 |
32.75 |
35.25 |
31.75 |
33.00 |
3.40 |
0.93 |
|
ADG |
0.68 |
0.71 |
0.77 |
0.69 |
0.72 |
0.07 |
0.93 |
|
Overall |
|
|
|
|
|
|
|
|
Gain |
55.20 |
64.00 |
67.00 |
56.00 |
63.25 |
5.76 |
0.53 |
|
ADG |
0.63 |
0.73 |
0.76 |
0.64 |
0.72 |
0.07 |
0.53 |
|
Backfat thickness, mm |
13.90 |
13.95 |
12.35 |
16.3 |
12.68 |
1.15 |
0.18 |
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Table 9: Effect of turmeric or/and garlic on feed intake of pigs |
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|
|
Control 2 |
T0.5 |
TG0.05 |
T0.1 |
TG0.1 |
SEM |
P |
|
Growing period, kg |
|
|
|
|
|
|
|
|
Feed intake |
62.52 |
66.40 |
73.75 |
65.75 |
68.00 |
3.16 |
0.20 |
|
Daily feed intake |
1.49 |
1.58 |
1.76 |
1.57 |
1.62 |
0.08 |
0.20 |
|
FCR |
2.75 |
2.31 |
2.34 |
2.90 |
2.46 |
0.41 |
0.80 |
|
Finishing |
|
|
|
|
|
|
|
|
Feed intake |
106.2 |
125.0 |
111.5 |
100.8 |
102.6 |
6.55 |
0.18 |
|
Daily feed intake |
2.31 |
2.72 |
2.42 |
2.19 |
2.23 |
0.14 |
0.18 |
|
FCR |
3.47 |
3.92 |
3.15 |
3.44 |
3.53 |
0.58 |
0.92 |
|
Overall |
|
|
|
|
|
|
|
|
Feed intake |
168.7 |
191.4 |
185.2 |
166.5 |
170.6 |
7.36 |
0.11 |
|
Daily feed intake |
1.92 |
2.18 |
2.11 |
1.89 |
1.94 |
0.08 |
0.11 |
|
FCR |
3.06 |
3.10 |
2.76 |
3.13 |
3.01 |
0.44 |
0.97 |
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Table 10: Effect of turmeric or/and garlic on blood parameters at the end of growing pigs |
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|
|
Control 2 |
T0.5 |
TG0.05 |
T0.1 |
TG0.1 |
SEM |
P |
|
WBC, 109/l |
17.03 |
24.50 |
23.05 |
22.78 |
28.88 |
3.57 |
0.33 |
|
RBC, 1012/l |
5.50 |
5.62 |
5.57 |
5.52 |
6.09 |
0.40 |
0.55 |
|
HGB, g/l |
72.51 |
83.50 |
81.25 |
82.75 |
90.00 |
5.84 |
0.31 |
|
HCT, % |
0.35 |
0.34 |
0.33 |
0.34 |
0.38 |
0.02 |
0.25 |
|
MCV, fl |
30.68 |
33.65 |
33.43 |
34.08 |
37.58 |
2.30 |
0.25 |
|
MCH, pg |
59.22 |
60.03 |
60.20 |
61.95 |
61.68 |
1.77 |
0.60 |
|
MCHC, g/l |
14.75 |
14.88 |
14.60 |
15.18 |
14.78 |
0.53 |
0.73 |
|
PLT, 109/l |
240.5 |
247.8 |
242.8 |
245.5 |
239.5 |
3.62 |
0.58 |
|
Table 11: Effect of turmeric or/and garlic on blood parameters of slaughter pigs |
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|
|
Control 2 |
T0.5 |
TG0.05 |
T0.1 |
TG0.1 |
SEM |
P |
|
WBC, 109/l |
20.89 |
21.68 |
19.73 |
20.80 |
20.78 |
2.74 |
0.99 |
|
RBC, 1012/l |
5.88 |
5.25 |
6.23 |
5.98 |
6.18 |
0.34 |
0.28 |
|
HGB, g/l |
82.48 |
80.50 |
90.25 |
92.25 |
93.50 |
6.48 |
0.49 |
|
HCT, % |
0.34 |
0.33 |
0.37 |
0.38 |
0.38 |
0.02 |
0.47 |
|
MCV, fl |
59.85 |
61.63 |
59.45 |
62.55 |
61.55 |
1.90 |
0.63 |
|
MCH, pg |
14.30 |
11.58 |
14.53 |
15.40 |
15.13 |
1.55 |
0.45 |
|
MCHC, g/l |
238.9 |
246.00 |
243.75 |
246.50 |
245.50 |
3.88 |
0.71 |
|
PLT, 109/l |
325.1 |
212.50 |
330.75 |
215.25 |
245.50 |
42.60 |
0.17 |
|
Table 12: Effect of turmeric or/and garlic on blood fat components of slaughter pigs |
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|
mmol/L |
Control 2 |
T0.05 |
TG0.05 |
T0.1 |
TG0.1 |
SEM |
P |
|
Cholesterol, |
2.12ab |
2.79a |
1.4bc |
1.56bc |
0.85c |
0.27 |
0.01 |
|
Triglycerides |
0.08 |
0.11 |
0.13 |
0.07 |
0.14 |
0.04 |
0.59 |
|
HDL-C |
0.34 |
0.36 |
0.33 |
0.35 |
0.33 |
0.03 |
0.93 |
|
LDL-C |
1.75ab |
2.38a |
1.02bc |
1.18bc |
0.45c |
0.26 |
0.01 |
Supplementation of garlic, turmeric alone and/or combination did not influence on performance and intake of of pigs, while Cullen et al. (2005) found that the addition of garlic to the diet of grower-finisher pigs reduced feed intake, but improved FCR and had no effect on carcass quality. A similar result was found by Wang et al (2010) on weaned pigs, however, Corrigan et al. (2001) reported that the supplemetation of garlic in the diet increased feed intake of nursery pigs.
There were not many studies on using of garlic and turmeric for pigs, but that had been documented on rats (Chang 1980) and rabbits (Jain, 1975, Bordia 1977). Several studies using garlic as an agent to reduce cholesterol in blood serum of laying hens and produce low cholesterol eggs. Most of studies showed that the garlic or turmeric did not increase live weigh gain, feed intake of laying hens or egg weight. The blood physical-biochemical criteria did not affected by supplementation of garlic or turmeric, the WBC, RBC, HCT, MCV, MCHC and PLT values are in within normal range of pig (Maercks, 1979), but Wang et al found that the IgG, RBC and lymphocyte levels were greater than the control. The present study inidcated that long time feeding garlic did not effect on chemical parameters of the blood.
Nguyen Thi Kim Loan et al. (2008) reported that supplementation of garlic at 0.2% in feed improved live weight gain of pig, enhanced the red blood cell count, white blood cell count, percentage of lymphocyte, percentage of neutrophil, phagocytosing index, blood total protein as compared to the control.
Work in pig with turmeric is limited, however Nguyen Thi Kim Loan et al. (2008) reported that a inclusion of 0.1% turmeric in diet increased FCR and reduce live weight gain of weaned pigs, in contrast at a level of 0.2%. Turmeric components are curcuminoids, which mainly is curcumin, the most important fraction is responsible for the biological acitivities of turmeric. Effect of curcumin was observed by South et al. (1997), feeding a dietary curcumin at 40 mg/kg for five weeks increased nonspeciefic serum IgG of rats, while Ilsley et al. (2005) concluded dietary curcumin (200mg/kg diet) had no influence on performance, FCR or immune status as serum immunoglobulin (IgA) of post weaning pigs. The curcumin levels used in this present study was lower than that of Platel and Srinivasan (1996), who examined the influence of spices on digestive enzymes, 0.5% of curcumin was formulated in rat diet, they said that dietary curcumin enhanced lipase, sucrase and maltase activity, generally stimulates digestion, but did not improved rat performance.
This study indicates that dried garlic seems more advantage than fresh garlic in reducing cholesterol and better in pig performance, although there was no significant found. Fresh garlic was bought local from market, no information about havesting age or storing, thus the content of bioactive compounds may be varied and unstable. According to Lawson (1998), intact garlic contains organosulfur compounds (alliin and cycloalliin), when fresh garlic is chopped, crushed, chewed or minced, an enzyme called allinase present in garlic will be activated on aliicin to produce allinin (allyl 2-propenethiosulfinate or diallyl thiosulfinate), which is thought a bioactive. Allicin is inactivated by heat, but garlic powder is simple to supplement for animals, the dehydration temperature should not be over 60oC, above which allinase is inactivated. The dried garlic used in this study is commercial and no information of its processing, but it showed their effects on reducing serum cholesterol and LDL-cholesterol of pigs. Some studies using oven dried garlic powder on laying hens also showed its influence on lowering cholesterol in yolk (Rahimi et al., 2008; Khan, 2007). According to Lawson (1998), it is the best to consume garlic in whole form, fresh or dried. In recently, Gorinstein et al (2006), compared the bioactive compounds of raw and boiled garlic at 100oC for 20 minutes, concluded that both improved the plasma lipid levels in rats fed cholesterol-containing diets and increased the plasma antioxidant activity in groups of rats fed cholesterol-free diets. Thus, using of dried garlic as dietary supplementation is more advantage than fresh.
The usage dose of fresh and dried garlic in this study is very small (0.1%) as compared many studies on laying hens supplemented garlic at a level of 1,2,3…up to 8% garlic powder (Khan et al., 2007), however, the study was done more than 3 months the supplementation showed its effects on lowering cholesterol and LDL-cholesterol. Serum triglycerides and HDL-chloesterol were did not influence by supplementing of garlic or turmeric alone or in combination, however, Slowing et al (2001) reported that an increase in HDL was found in diets treated with garlic frozen fractions and extracts.
Myung et al (1982) reported that plasma cholesterol was reduced by 30% when rats were fed diets supplemented with 2 or 3% garlic powder. Serum cholesterol levels in plasma, liver and muscle breast of broiler chicken were reduced with increasing of sun-dried garlic paste Chowdhury et al., (2002). In human studies, benificial effects of garlic pharmacologic and nutritional properties in reduction in plasma levels of lipids by inhibiting hepatic cholesterol synthesis have been observed. According to Slowing et al (2001), garlic fractions could prevent diet-induced hypercholesterolemia and vascular alterations in the endothelium-dependent relaxation associated with atherosclerosis.
The results indicated that garlic seems more activated on reducing cholesterol as compared to turmeric, a level 0.05% of turmeric did not affect on serum cholesterol and LDL levels of pigs.
Fresh or dried garlic or turmeric can be supplemented alone or combination in pig diet to enhance animal health and to reduce serum cholesterol and LDL-cholesterol of pigs.
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