ผลของการเสริมกระเทียมผงเพื่อยับยั้งเชื้อซัลโมเนลลาและการประเมินค่าความคงตัวของสารอัลลิซินในกระเทียมผงและอาหารไก่กระทง

Abstract

Garlic is a medicinal herb that can be found in Thailand. Allicin, one of the active ingredient of freshly crushed garlic homogenatesm, had a wide range of antimicrobial activities. In the present, medicinal herbs helped to reduce antimicrobial resistance and residue in poultry meat and products. This research was conducted to compare allicin concentration of Sisaket, Chiangmai and Chinese garlic cultivars, tested about MIC and MBC of allicin to Salmonella sp. (in vitro) and studied about allicin stability in garlic powder and broiler feeds (mash and pellet forms). The trial was divided to 3 experiments. The first experiment aimed to compare allicin concentration of crude garlic extract from Sisaket, Chiangmai and Chinese garlic cultivars by HPLC. Sisaket, Chiangmai and Chinese crude garlic extract had contained allicin 3.68 ± 0.06, 4.82 ± 0.02 and 7.27 ± 0.05 milligrams per 1 gram of garlic powder, respectively. The nutritional compositions of Sisaket, Chiangmai and Chinese garlic cultivars was analyzed for proximate analysis. Chinese cultivar had the highest of moisture (fresh feed) and nitrogen free extract as-fed basis at 33.44 ± 0.52 and 63.39 ± 0.33%, respectively. As dry matter basis, Chiangmai cultivar had the highest of dry matter, moisture, crude protein, ash, crude fiber and crude fat at 25 ± 0.03, 90.75 ± 0.03, 26.86 ± 0.09, 5.03 ± 0.02, 6.43 ± 0.88, 1.09 ± 0.05%, respectively. In experiment 2 studied about MIC and MBC of Sisaket, Chiangmai, Chinese garlic cultivars and colistin to Salmonella sp. The MIC of Sisaket, Chiangmai, Chinese garlic cultivars and colistin were 0.22, 0.20, 0.57 and 0.32 milligrams per milliliter, respectively. The MBC of Sisaket, Chiangmai, Chinese garlic cultivars and colistin were 0.22, 0.39, 1.14 and 0.63 milligrams per milliliter, respectively. The third experiment conducted to evaluate allicin stability of garlic powder and broiler feeds. Allicin of Sisaket, Chiangmai and Chinese cultivars were gradually increased about 30 days and declined later. Degradation rate of Chinese garlic powder was less than other cultivars. The allicin stability of broiler feeds could detect only 7 days and mash form more stable than pellet form of broiler feed. This study was conducted to investigate the potential of garlic powder in feed palatability that detected from feed intake, body weight gain, FCR and mortality rate. A total of ninety nine 1-day-old Ross were used. Feed and water were offered ad libitum till the termination of the trial after 21 days. Broilers were randomly allotted into 3 dietary treatment group in a complete randomized design experiment. The 3 dietary treatment were control (no garlic addition), mash form (added garlic powder 5 MBC) and pellet form (added garlic powder 5 MBC). The results showed that feed intake, body weight gain and FCR were not significantly difference (P>0.05) between the dietary treatment. Feed intake and mortality rate trended to decrease in dietary with added garlic powder group (P>0.05) compared with control group. The conclusion of this research indicated that Chinese garlic cultivar had the highest allicin when compared with Chiangmai and Sisaket garlic cultivars. The study of allicin stability revealed that degradation of Chinese garlic cultivar was less than other cultivars and mash form of feed, that added garlic powder, could detect allicin more than powder form of feed. Salmonella sp. was inhibited and killed by Chinese, Chinagmai and Sisaket garlic cultivars. Finally, From the obtained results, it could be recommended that garlic powder helped to improve growth performance; therefore garlic powder should be added to the diets of poultry.