Effects of dietary supplementation of fermented garlic powder on growth performance, apparent total tract digestibility, blood characteristics and faecal microbial concentration in weanling pigs

A total of 144 weanling pigs (5.5 +/- 0.42kg) were used in a 5-week trial to evaluate the effect of fermented garlic powder (FGP) supplementation in weaning pigs. Pigs were randomly allocated to the following four dietary treatments: (i) control (CON; basal diet), (ii) FGP0.5 (CON+0.5g/kg FGP), (iii) FGP1 (CON+1g/kg FGP), (iv) FGP2 (CON+2g/kg FGP). There were six replications with six pigs (three barrows and three gilts) per pen. Pigs fed FGP0.5 treatments increased (p<0.05) average daily gain (ADG) and average daily feed intake (ADFI) during 35 and 05week. No difference was observed on gain/ feed (G/F) ratio in this study. The inclusion of FGP1 and FGP2 treatments increased DM (p<0.05) digestibility compared with the CON treatment throughout the experiment. The apparent total tract digestibility of N was (p<0.05) increased by the dietary FGP throughout the experiment. Pigs fed FGP1 and FGP2 treatments increased the lymphocyte concentration (p<0.05) and RBC concentration compared with the CON group. Dietary FGP decreased the blood total cholesterol (p<0.05) in comparison with the CON group. The triglyceride (p<0.05) concentration was decreased in FGP1 and FGP2 treatments compared with those in the CON treatment at the end of the experiment. Pigs fed FGP1 and FGP2 treatments had a lower number of Escherichia coli in faeces on 21 (p<0.05) and 35days (p=0.05) than those in the CON treatment. In conclusion, dietary fermented garlic powder (0.5g/kg) can improve ADG and ADFI in weanling pigs, but not at higher levels (1 and 2g/kg). Dietary fermented garlic powder can also increase the nutrient digestibility, lymphocytes and RBC concentrations, but decrease the faecal E.coli concentration in weaning pigs.