Effect of feeding garlic leaf on microbial nitrogen supply, kinetics of plasma phenylalanine, tyrosine and protein synthesis in sheep

Effect of dietary supplementation of wild leek (Allium tricoccum) and garlic (Allium sativum) leaves on production, egg quality, serum lipid profile, intestinal morphology and nutrient digestibility of laying quails

In this study, the effects of adding dried wild leek and garlic leaves to the diet of laying quails on egg quality, production performance, intestinal histomorphology, nutrient digestibility, and serum biochemical traits were evaluated. 168- 30 weeks aged- laying quails were randomly arranged into 7 treatments (control group and three different levels (0.5%, 1%, and 1.5%) of wild leek or garlic leaves), 6 replicates, and 4 quails per pen. According to the study, the highest hen-day production was achieved by adding 0.5% garlic leaves, and the egg weight was higher with 1% garlic leaves and 0.5% wild leek compared to the control group (P < 0.05). In addition, adding garlic leaves decreased the average daily feed intake and increased high-density lipoprotein concentration. However, adding both herbs did not influence yolk height, albumin height, shell thickness, and Haugh unit (P > 0.05). All supplemented treatments significantly increased the formerly Roche Yolk Color Fan (DSM) index compared to the control. Quails fed with 1% garlic leaves declined serum cholesterol, very low-density lipoprotein, low-density lipoprotein, and uric acid. Moreover, three levels of garlic leaves decreased triglyceride concentration. Adding 0.5% and 1% garlic leaves to the diet could increase the jejunal, and ileal villus height-to-crypt depth ratio. Furthermore, 1% and 1.5% garlic leaves supplementation elevated organic matter, ash, and crude protein digestibility. In conclusion, supplementing 1% garlic leaves to the quail's diet could improve egg weight, intestinal morphology, and nutrient digestibility, improving lipid profiles and reducing uric acid concentration in the serum. However, both plants were rich pigment sources, increasing the DSM index.

Amino acids metabolism by rumen microorganisms: Nutrition and ecology strategies to reduce nitrogen emissions from the inside to the outside

For the ruminant animal industry, the emission of nitrogenous substances, such as nitrous oxide (N₂O) and ammonia (NH₃), not only challenges environmental sustainability but also restricts its development. The metabolism of proteins and amino acids by rumen microorganisms is a key factor affecting nitrogen (N) excretion in ruminant animals. Rumen microorganisms that affect N excretion mainly include three types: proteolytic and peptidolytic bacteria (PPB), ureolytic bacteria (UB), and hyper-ammonia-producing bacteria (HAB). Microbes residing in the rumen, however, are influenced by several complex factors, such as diet, which results in fluctuations in the rumen metabolism of proteins and amino acids and ultimately affects N emission. Combining feed nutrition strategies (including ingredient adjustment and feed additives) and ecological mitigation strategies of N₂O and NH₃ in industrial practice can reduce the emission of nitrogenous pollutants from the ruminant breeding industry. In this review, the characteristics of the rumen microbial community related to N metabolism in ruminants were used as the metabolic basis. Furthermore, an effective strategy to increase N utilisation efficiency in combination with nutrition and ecology was reviewed to provide an inside-out approach to reduce N emissions from ruminants.

Dietary addition of garlic straw improved the intestinal barrier in rabbits1

Weanling rabbits frequently exhibit diarrhea or flatulence. Our experiment was conducted to investigate the effect of garlic straw on the performance and intestinal barrier of rabbits. Hyla rabbits (60 d, n = 160) with similar body weight were divided into 4 groups (4 replicates per group and 10 rabbits per replicate): fed a basal diet (control) or fed an experimental diet with 5%, 10%, or 15% garlic straw powder supplement. The results showed that the dietary addition of garlic straw increased significantly the average daily gain and average daily feed intake. Compared with the control, dietary addition of 10% and 15% garlic straw decreased significantly the death rate of rabbit. Rabbits in 10% garlic straw group had a higher secretory immunoglobulins A and immunoglobulins G concentration in jejunum and ileum than control while lower tumor necrosis factor α (TNFα) concentration in jejunum. Compared with the control, dietary addition of 10% garlic straw increased significantly genes expression of zonula occluden protein 2 (ZO2) in jejunum and ileum and mucin4 in ileum while did not alter the genes expression of junctional adhesion molecule 2 (JAM2), JAM3, ZO1, occluding, claudin1, mucin1, mucin6, and toll-like receptor 4 in jejunum and ileum and mucin4 in jejunum. In conclusion, dietary supplement of garlic straw modulates immune responses and enhances intestinal barrier, meanwhile inhibits the synthesis of pro-inflammatory cytokine of TNFα. Besides, our experiment offers positive evidence in improving rabbit health of garlic instead of antibiotics.

Co-ensiling garlic stalk with citrus pulp improves the fermentation quality and feed-nutritional value

Objective

Ensiling is a simple and effective method for long-term preservation; however, less information exists about the ensilability characteristics of garlic stalk (GS). Therefore, the objectives were to examine the ensiling feasibility of GS.

Methods

The GS was ensiled alone or inoculated with Lactobacillus plantarum KU5 in the presence or absence of 5% molasses and ensiled for 7, 14, and 28 d. As an alternative storage method, GS was co-ensiled with wet citrus pulp (CP) at different proportions (GS:CP: 70:30, 60:40, 50:50, and 40:60). Analysis was made on physicochemical, fermentative, and nutritional parameters.

Results

The GS was found to be a biomass which is difficult to ensile. A combination of microbial inoculant and molasses was successful in the improvement of the silage fermentation quality of GS. Co-ensiling of GS with wet CP at the mixing ratio of 50:50 provided the most desirable silage fermentation parameters, including the substantial lactic acid formation, low final pH, minor effluent loss, and the more favorable organoleptic properties.

Conclusion

Co-ensiling GS with CP appears to be a simple and viable method of conservation, enabling the more efficient utilization of these by-product resources over a prolonged period.

Yield survey and nutritional evaluation of garlic stalk for ruminant feed

Background

Very limited information exists on the ruminal degradation kinetics of nutrients in garlic stalk. The present study aimed to survey the annual yield of garlic stalk in Korea and determine its feed-nutritive value for ruminants.

Methods

In Experiment 1, garlic stalk was incubated in situ in the rumen of two Hanwoo steers (360 ± 15 kg body weight) and removed after 12, 24, or 48 h to determine the ruminal degradation kinetics of DM and NDF. Rice straw was also included for comparison. In Experiment 2, In Experiment 2, six male Corriedale sheep were randomized to two dietary treatments to determine the apparent digestibility of nutrients in garlic stalk. Diets included a control ration without garlic stalk (60% concentrate mix +40% ryegrass) or a treatment ration (70% control diet +30% garlic stalk).

Results

The Korean national yield of garlic stalk (sun-dried basis) in 2016 was estimated to be 31,910 tons, with the southern coastal regions producing the highest quantity. Compared with rice straw, garlic stalk had lower NDF, higher ADF, and greater effective degradabilities of DM and NDF, resulting in a greater TDN value (56.3%), which was higher than that obtained for rice straw (43.7%).

Conclusion

These results provide basic information on the ruminal DM and NDF degradation kinetics of garlic stalk, which would be helpful for the efficient utilization of this by-product in ruminant diets.

Effect of feeding garlic leaves on rumen fermentation, methane emission, plasma glucose kinetics, and nitrogen utilization in sheep

Background

Garlic and its constituents are reported to have been effective in reducing methane emission and also influence glucose metabolism in body; however, studies in ruminants using garlic leaves are scarce. Garlic leaves contain similar compounds as garlic bulbs, but are discarded in field after garlic bulb harvest. We speculate that feeding garlic leaves might show similar effect as garlic constituents in sheep and could be potential animal feed supplement. Thus, we examined the effect of freeze dried garlic leaves (FDGL) on rumen fermentation, methane emission, plasma glucose kinetics and nitrogen utilization in sheep.

Methods

Six sheep were fed Control diet (mixed hay and concentrate (60:40)) or FDGL diet (Control diet supplemented with FDGL at 2.5 g/kg BW^0.75 of sheep) using a crossover design. Methane gas emission was measured using open-circuit respiratory chamber. Plasma glucose turnover rate was measured using isotope dilution technique of [U-¹³C]glucose. Rumen fluid, feces and urine were collected to measure rumen fermentation characteristics and nitrogen utilization.

Result

No significant difference in rumen fermentation parameters was noticed except for rumen ammonia tended to be higher (0.05 < P < 0.1) in FDGL diet. Methane emission per kg dry matter ingested and methane emission per kg dry matter digested were lower (P < 0.05) in FDGL diet. Plasma glucose concentration was similar between diets and plasma glucose turnover rate tended to be higher in FDGL diet (0.05 < P < 0.1). Nitrogen retention was higher (P < 0.05) and microbial nitrogen supply tended to be higher (0.05 < P < 0.1) in FDGL diet.

Conclusion

FDGL diet did not impair rumen fermentation, improved nitrogen retention; while absence of significant results in reduction of methane emission, glucose turnover rate and microbial nitrogen supply, further studies at higher dose would be necessary to conclude the merit of FDGL as supplement in ruminant feedstuff.

Effect of supplementation of allicin on methanogenesis and ruminal microbial flora in Dorper crossbred ewes

Background

Garlic extracts have been reported to be effective in reducing methanogenesis. Related mechanisms are not well illustrated, however, and most studies have been conducted in vitro. This study investigates the effects of supplementary allicin (AL) in sheep diet on in vivo digestibility, rumen fermentation, and shifts of microbial flora.

Methods

Two experiments were conducted using Dorper × thin-tailed Han crossbred ewes. In experiment 1, eighteen ewes (60.0 ± 1.73 kg BW) were randomly assigned for 29 days to either of two dietary treatments: a basal diet or the basal diet supplemented with 2.0 g AL/head·day to investigate supplementary AL on nutrient digestibility and methane emissions. In experiment 2, six ewes (65.2 ± 2.0 kg BW) with ruminal canulas were assigned to the same two dietary treatments as in experiment 1 for 42 days to investigate supplementary AL on ruminal fermentation and microbial flora. The methane emissions were determined using an open-circuit respirometry system and microbial assessment was done by qPCR of 16S rRNA genes.

Results

Supplementary AL increased the apparent digestibility of organic matter (P < 0.001), nitrogen (P = 0.006), neutral detergent fiber (P < 0.001), and acid detergent fiber (P = 0.002). Fecal nitrogen output was reduced (P = 0.001) but urinary nitrogen output was unaffected (P = 0.691), while nitrogen retention (P = 0.077) and nitrogen retention/nitrogen intake (P = 0.077) tended to increase. Supplementary AL decreased methane emissions scaled to metabolic bodyweight by 5.95 % (P = 0.007) and to digestible organic matter intake by 8.36 % (P = 0.009). Ruminal pH was unaffected (P = 0.601) while ammonia decreased (P = 0.024) and total volatile fatty acids increased (P = 0.024) in response to supplementary AL. Supplementary AL decreased the population of methanogens (P = 0.001) and tended to decrease that of protozoans (P = 0.097), but increased the populations of F. succinogenes (P < 0.001), R. flavefaciens (P = 0.001), and B. fibrisolvens (P = 0.001).

Conclusions

Supplementation of AL at 2.0 g/head·day effectively enhanced OM, N, NDF, and ADF digestibility and reduced daily methane emissions (L/kg BW^0.75) in ewes, probably by decreasing the population of ruminal protozoans and methanogens.

Influence of pH, concentration and light on stability of allicin in garlic (Allium sativum L.) aqueous extract as measured by UPLC

BACKGROUND

Garlic is one of the most important bulb vegetables and is mainly used as a spice or flavoring agent for foods. It is also cultivated for its medicinal properties, attributable to sulfur compounds, of which allicin is the most important. However, the stability of allicin in garlic extract is not well understood. In this study, using UPLC, the stability of allicin extracted in water from garlic was evaluated in phosphate buffer at different temperatures under light and dark conditions.

RESULTS

At room temperature, allicin in aqueous extract was most stable at pH 5-6 but degraded quickly at lower or higher pH. It began to degrade within 0.5 h and was not detectable after 2 h when the pH was higher than 11 or lower than 1.5. It degraded quickly when the temperature was higher than 40 °C and especially higher than 70 °C. At room temperature, allicin in water could be stored for 5 days without obvious degradation. Higher concentrations of allicin in solution were somewhat more stable than low concentrations.

CONCLUSION

Allicin extract was sensitive to pH and temperature of storage but not to light. Higher-concentration allicin solution was more stable.