0
Throughout the experimental period, no effect on G:F was observed (P > 0.05). However, during wk 1–3, the ADFI was higher (P < 0.05) in the G0.05 group than the other treatment groups. In addition, the ADG was improved during wk 3–5 (P < 0.05) in response to fermented garlic powder treatments, while only the ADFI in the G0.05 group was increased (P < 0.05). Overall (0–5 wk), G0.05 treatment increased the ADG by 10% and the ADFI by 12% (P < 0.05) when compared with the CON group. Furthermore, the IgG, RBC and lymphocyte levels were greater (P < 0.05) in the G0.1 and G0.2 treatment groups at the end of the trial.
In conclusion, the addition of fermented garlic powder improved the ADG in weanling pigs and partially benefited the immunity.
JP Wang, JH Lee, HJ Kim, L Yan, SM Hong, and IH Kim, 2010. Journal of Animal Science, 88 (E-Suppl. 2):101.
