Blood Serum Biochemical Changes and Milk Fatty Acids Profile Due to Using Garlic Plant as Feed Additives for Sheep

Abstract

This study was carried out to investigate the effect of using garlic (Allium sativum) as feed additives on immune status and milk fatty acids components for ewes. The study consists of two parts: the first part included metabolism trial using 16 adult barki rams divided into four equal groups. The first group (T1) fed control ration (concentrate mixture and alfalfa hay), the 2nd (T2) and 3rd (T3) groups fed control ration with 2% and 3% (on dry matter basic) garlic powder while the 4th group (T4) fed control ration plus 2 ml/head/days of garlic oil, respectively. Results revealed that dry matter, organic matter and crude protein digestibility for T2 and T3 were significantly higher than their values for control group. The second part included feeding trial using 18 pregnant Barki ewes aged 2-3 years and weighed 40.9kg body weight at late gestation.  Ewes were selected and randomly distributed into three similar groups (6 in each) which fed the same rations that were used in the metabolic trial except T3. Results showed improvement of total proteins, albumin and Immunoglobulin (IgG) in blood serum of ewes by garlic additives. Also, feeding ewes on ration contents 2% of garlic powder or 2 ml of garlic oil were insignificantly increased IgG and protein of colostrum and the content of milk from C18:1ω9, C18:2ω6 and C18:2ω3 and C20:0 fatty acids compared with control group. It could be illustrate that ration which supplemented by 2% garlic powder and 2 ml /h/d of garlic powder has positive results on dry matter, organic matter and crude protein digestibility, immune globulin in ewes blood and colostrum, the proportions of conjugated linoleic acid, omega 3 and unsaturated fatty acids in ewes milk which consider a good indicator for animal immune status and  healthy milk for consumers.