Int. J. Biosci.

2019

International Journal of Biosciences | IJB |

ISSN: 2220-6655 (Print), 2222-5234 (Online)
http://www.innspub.net
Vol. 14, No. 5, p. 542-551, 2019

REVIEW PAPER OPEN ACCESS

Garlic: A promising alternative to antibiotics in poultry diet

Keiven Mark B. Ampode

College of Agriculture, Sultan Kudarat State University- Lutayan Campus, 9803, Philippines

Key words: Allium sativum, Growth performance, Antimicrobial, Antifungal, Phytochemical components.

http://dx.doi.org/10.12692/ijb/14.5.542-551 Article published on May 30, 2019

Abstract
The use of synthetic antibiotics as a growth promoter to improve the production performance in poultry is
gaining popularity worldwide. However, the abusive use of antibiotics negatively impacted human health due to
residues in chicken meat, milk, and eggs. Hence, the European Union's ban on synthetic antibiotics in feed has
prompted animal nutritionists to search for alternative natural growth boosters such as prebiotics, probiotics,
organic acids, and medicinal herbs. Garlic (Allium sativum) is a well-known species and herbal medicine for
preventing and treating various diseases. It is also used as condiment and medicament, antioxidant,
anticoagulant, antihypertensive, hypolipidaemic, antiplatelet, antifungal, antimicrobial, and heavy metal
detoxifier. The major active compound of garlic is its organosulfur compounds, such as S-allyl cysteine sulfoxide
(alliin), diallyl thiosulfonate (allicin), and diallyl sulfides. Garlic has been known to effectively improve the
immune response of broiler chickens against Newcastle disease and the avian influenza virus. Moreover, garlic
powder has been recommended as a growth promoter alternative to synthetic antibiotics without adverse effects
on poultry production performance and carcass characteristics. The diverse effects of garlic in broiler chickens
might be due to the variable quantities and forms incorporated into the diet. The purpose of this review is to
discuss the phytochemical components of garlic,antimicrobial activity, and its effect on the production
performance and carcass characteristics of poultry.
* Corresponding Author: Keiven Mark B. Ampode  ampodekeivenmark@gmail.com

542 Ampode
 Int. J. Biosci.
Introduction
The use of antibiotics in the poultry diet is gaining
popularity worldwide. Synthetic antibiotics were
incorporated in poultry ration to stimulate growth,
improve production performance, and minimize
mortality preventing infections (Van den Bogaard and
Stobberingh, 2000). However, the abusive use of
antibiotics had an indirect negative impact on human
health due to residues in chicken meat, eggs, and milk
(Guetiya-Wadoum et al., 2016). Furthermore,
research suggests that widespread usage of these
chemicals has increased antibiotic resistance (Furtula
et al., 2010), compromising human and animal health
(Diarra et al., 2007). Thus, synthetic antibiotics as
growth promoters have been banned in the European
Union since January 2006 (Omojola et al., 2009).
Furthermore, in December 2016, the US Food and
Drug Administration imposed restrictions on AGPs in
animal nutrition (Attia et al., 2019). As a result, there
is an increasing need to develop effective alternatives
for controlling infectious diseases and limiting the
spread of antibiotic-resistant microorganisms.
Garlic (Allium sativum) is well known as a spice and
herbal medicine for preventing and treating various
diseases (Fayed et al., 2011). It is also used as
condiment and medicament, antioxidant,
anticoagulant, antihypertensive, hypolipidaemic,
antiplatelet, antiageing, and heavy metal detoxifier
(Agarwal, 1996; Marilynn, 2001; Onibi et al., 2009).
Moreover, garlic has been found to demonstrate
antimicrobial activity (Adibmoradi et al., 2006; Fayed
et al., 2011). The major active compound of garlic is
its organosulfur compounds, such as S-allyl cysteine
sulfoxide (alliin), diallyl thiosulfonate (allicin), and
diallyl sulfides (Puvaca et al., 2014). The antioxidative
effect of garlic in meat becomes more vital in less
developed nations, considering storage issues and
increasing the use of alternate feed sources without
regard for meat quality (Onibi et al., 2007). In broiler
chickens, it was reported that the utilization of garlic
improved the growth, feed conversion ratio, lower
serum, and liver cholesterol, decreased mortality,
inhibited platelet growth, and reduced oxidative
stress (Qureshi et al., 1983; Cavallito et al., 1984;
543 Ampode
2019
Tollba and Hassan, 2003; Issa and Ommar, 2008).
Hence, this review paper focused on the
phytochemical components of garlic, antimicrobial
activity, and its effect on poultry production
performance and carcass characteristics.
Phytochemical components of garlic
Medicinal components of garlic and other species of
the family Allium (onion, shallot) have been linked to
organosulfur compounds (Iciek et al., 2009). The
major organosulfur compound present in the whole
garlic bulbs is non-volatile γ-glutamyl-S-alk(en)yl-L-
cysteines, namely; γ-glutamyl-S-trans-1-propenyl-L-
cysteine, γ-glutamyl-S-allyl-L-cysteine, and S-
alk(en)yl-L-cysteine sulfoxides such as S-methyl-L-
cysteine sulfoxide (methiin), S-(trans-1-propenyl)- L-
cysteine sulfoxide (isoalliin), S-allyl-L-cysteine
sulfoxide (alliin), and with a minor amount of S-allyl
cysteine (SAC) (Fig. 1) (Block, 1992).
However, the crushed or sliced garlic released allinase
enzyme attached in the vacuoles and meets cytosolic
alliin to convert it to a series of thoisulfinates (e.g.,
allicin). The allicin, which is highly responsive,
unstable and volatile, will be decomposed to
produced sulfides, namely: diallyl sulfide (DAS),
diallyl disulfide (DADS), diallyl trisulfide (DATS),
methyl allyl disulfide (MADS), methyl allyl sulfide,
ajoene, and vinyl dithiins (2-vinyl-1,3-dithiin, 3-vinyl-
1,2-dithiin) (Fig. 2) (Brodnitz et al., 1971).
These sulfides are oil-soluble compounds,
accountable for the garlics' odor and flavor. Allicin
also displays outstanding in vitro antibacterial activity
that leads several researchers to investigate the
antibacterial effect of allicin and oil-soluble
organosulfur compounds in garlic (Cavallito and
Bailey, 1944).
On the other hand, the garlic organosulfides present
in water and alcohol extracts of garlic contains S-allyl
cysteine (SAC), S-allylmercapto-L-cysteine (SAMC),
and S-methyl cysteine (Fig. 3) (Thomson and Ali
2003). These compounds are non-volatile, stable and
non-odorous compared to volatile organosulfides.
 Int. J. Biosci. 2019

Table 1. Comparison of performance of chickens fed with garlic in a diet.

Form Inclusion rate, % Final body weight, kg Final body weight, kg Experimental birds References
(Control) (Garlic)
Powder 0.20 1.54 1.79 Ross 308 Pourali et al., 2010
Powder 0.40 2.05 2.09 Cobb 500 Issa and Omar, 2012
Powder 1.00 1.99 2.20 - Mansoub, 2011
Powder 3.00 1.07 1.73 Cobb Elagib et al., 2013
5.00 1.02
Raw 0.50 2.03 2.19 Shaver Starbo Onibi et al., 2009
Boiled 2.11
Extract 0.30 1.92 1.94 Cobb 500 Anvar et al., 2012
0.60 1.93
Powder 2.00 1.96 2.05 Hubbard Stanacev et al., 2011
Powder 0.50 2.07 2.37 Hubbard Puvaca et al., 2015
1.00 2.33
Essential Oil 0.10 1.57 1.64 Ross 308 Tazi et al., 2014
0.20 1.65
0.30 1.66

The garlics' health benefits are largely credited to
these organosulfur compounds; however, they are
considered unstable and the availability mainly
depends on the processing of garlic (whole, crushed,
sliced) (Amagase, 2006).
Antimicrobial activity of garlic
Garlic is one of the prevalent spices added to food to
augment flavor, and for centuries, it has been utilized
in different countries, cultures, and traditions to avert
bacterial infections (Konjufca et al., 1997; Amagase et
al., 2001). Several studies confirmed that garlic has
specific antibiotic properties and is effective against a
wide range of viruses, fungi and bacteria (Shuford et
al., 2005; Low et al., 2008).
Also, the antimicrobial properties of garlic are related
to the occurrence of some bioactive compounds such
as diallyl sulphides (Tsao and Yin 2001). Likewise,
many studies have shown that garlic is more effective
as a broad-spectrum antibiotic than conventional
antibiotics (fresh garlic extract) (Li et al., 2001).

Table 2. Proximate composition of garlic.

Parameter, % of DM Garlic pulp+ Garlic juice+ Garlic cloves+ Garlic Powder++ Garlic stalk
Dry Matter, % 94.05 5.00 94.05 94.31 84.6
Moisture 5.95 95.00 5.95 5.61 15.40
Crude protein 6.25 3.00 18.10 16.80 5.50
Ether extract 0.30 0.20 0.50 - 1.50
Crude fibre 2.01 0.50 1.90 - -
Neutral detergent fiber - - - - 54.90
Acid detergent fibre - - - - 54.60
Hemicellulose - - - - 0.30
Ash 5.31 0.30 5.95 3.18 13.80
Lignin - - - - 3.80
Non-fibre carbohydrates - - - - 24.30
References: ++Raeesi et al., 2010; +Tag El-Din et al., 2012; Lee et al., 2017.

Garlic has an active compound named allicin, well- antimicrobial (Harris et al., 2001; Goncagul and Ayaz,
known for antimicrobial properties (Ankri and 2010); antifungal (Yoshida et al., 1987; Ledezma et
Mirelman, 1999), and lessens gut microbial al., 2006) properties. Garlic has been known to
populations (Kim et al., 2013). Garlic also disclosed effectively improve the immune response of broiler

544 Ampode
 Int. J. Biosci. 2019

chicken against Newcastle disease virus (Jafari et al., chickens (Hanieh et al., 2010), and in vivo
2008; Pourali et al., 2010) and avian influenza virus antimicrobial potential against Clostridium
diseases (Eid et al., 2014), enhanced multidrug- perferinges (Jimoh et al., 2013). Another
resistant Escherichia coli O78 clearance (Elmowalid experimental study on animal models also exhibit
et al., 2019), antibody production against a gram- that garlic has an antimicrobial effect both in
negative bacterial antigen in White Leghorn vitro and in vivo assays (Farrag et al., 2019).

Table 3. Energy, vitamin content, and mineral are present in 100g of raw garlic (mg/100 g).
Parameter /100 g Amino acids Mg/100 g
Calorie 1109 kJ Tryptophan 58.00
Water 53.60 g Lysine 549.00
Protein 12.00 g Threonine 376.00
Ether extract 5.10 g Valine 1040.00
Saccharide 41.40 g Methionine 116.00
Dietary fibre 1.20 g Phenylalanine 534.00
Ash content 2.30 g Leucine 737.00
Sodium 53.90 mg Isoleucine 404.00
Calcium 13.00 mg Cysteine 318.00
Iron 2.10 mg Tyrosine 592.00
Vitamin B2 0.10 mg Arginine 1964.00
Vitamin B6 10.70 mg Histidine 318.00
Nicotinic Acid 14.00 mg Alanine 722.00
Aspartate 1560.00
Glutamate 2456.00
Glycine 563.00
Proline 318.00
Serine 477.00
Reference: Hafiz et al., 2015.

Effects of garlic on broiler production performance
Several studies reported that garlic as a phytogenic
feed supplement had shown significant improvement
or similar performance with antibiotics. The inclusion
of garlic at 0.3% in broiler ration improved the feed
conversion ratio, average daily gain, total white blood
cell and had no adverse effect on the total serum
proteins and sensory parameters (Fadlalla et al.,
2010). Further, Brzóska et al. (2015) used liquid
garlic extract in 640 heads of Ross 308 broiler
chickens. The results showed significant
improvement in the final weight (FW), body weight
gain (BWG), European Production Efficiency Factor
(EPEF), and significantly decreased the mortality rate
(MR) when the liquid garlic extract was mixed with
the diet at a rate of 1ml, 1.50ml, and 2.25ml. Saed et
al. (2013) investigated the effect of garlic powder,
black seed, and a combination of both at a 0.5% level.
They observed significant (p<0.05) improvement in
BWG and FW compared to the birds without
supplementation.
Moreover, Elagib et al. (2013) investigated the effects
of garlic, and the results revealed significant
improvement in the feed intake, feed conversion
ratio, final weight, and body weight gain when 3% of
garlic powder was supplemented in a diet. Also, garlic
oil (100 mg) improved the average daily gain and feed
conversion ratio, while comparable results were
observed in daily feed intake and carcass yield
(Ahmad et al., 2011). However, Issa and Omar (2012)
reported that 0.2 and 0.4% of garlic powder as feed
additive had no significant difference but numerically
increased the weight gain, feed intake, and feed
conversion ratio (FCR) of the Cobb-500 broilers.
Similarly, Onibi et al. (2009) reported that the
average body weight gain, feed intake, and feed
conversion ratio of broiler chickens were not
significantly influenced by garlic supplementation.
Still, it was observed that body weight gain was
marginally higher than birds without garlic
supplementation, and it was even increasing at higher
levels of garlic supplementation.

545 Ampode
 Int. J. Biosci. 2019

Fig. 1. The major compounds in intact garlic cloves.

The same findings in Konjufca (1997) investigation, incorporated in the diet (Table 1) (Puvaca et al., 2015)
as cited by Issa and Omar (2012), that feeding garlic and the chemical analysis of garlic (Table 2 and 3)
powder at levels of 1.5, 3, and 4.5% had no significant (Ogbuewu et al., 2018).
effect on birds' performance. On the contrary,
Mansoub (2011) reported that broilers fed with a diet Effects of garlic on the carcass characteristics
containing 1.0 g/kg garlic had a higher FCR and ADG. A feeding trial was conducted to investigate the
effects of garlic supplementation on the carcass
The variation of the feeding trial results might be characteristics of birds using one hundred and eighty
attributed to the levels and forms of garlic white commercial broiler chicks (Cobb 400).

Fig. 2. The crushed/sliced garlic released allinase enzyme that converts alliin into allicin.

The results revealed that dietary supplementation of yield, and relative giblet weight (Makwana et al.,
0.1% garlic powder had a significant (p<0.05) effect 2015). Further, Eltazi et al. (2014) conducted an
on feather loss, blood loss, shrinkage loss, eviscerated experiment using 141 one-day-old Hubbard chickens

546 Ampode
 Int. J. Biosci. 2019

having four experimental treatments with five thyme and garlic had no significant effect on the
replication, and each replication has eight different components of the carcass as well as the
experimental birds. The result showed that Hubbard gizzard, heart, liver, and spleen weight of broiler
chickens fed with 3% garlic powder had the highest chickens. Further, Kyaw et al. (2017) investigated the
dressing and breast percentages. In contrast, effect of and the results revealed that the inclusion of
Amouzmehr et al. (2012) reported that garlic extract 1% garlic powder in the diet of broiler chickens had
at the rates of 0.3 and 0.6% had no significant effect no significant effect on the carcass weight,
on the percentages of carcass yield, breast, thigh, and percentages of the wing, back, breast, thigh, and
abdominal fat in broiler chickens. The same findings drumstick of broiler chickens but numerically higher
were reported by Sarica et al. (2005) that the use of than the birds fed without garlic supplementation.

Fig. 3. Water-soluble organosulfur compounds of garlic.

Conclusion
The incorporation of garlic as feed supplements or
additives in the diet to augment feed flavor and
improve the production and carcass characteristics in
broiler chickens is gaining popularity in recent years.
Garlic is one of the many medicinal herbs promising
alternative to antibiotics in poultry diets. It is also
used as condiment and medicament, antioxidant,
anticoagulant, and antimicrobial. The major active
ingredients of garlic are alliin, allicin, ajoene, S-allyl
cysteine, and diallyl sulfides. Garlic powder has been
recommended as a growth promoter alternative to
synthetic antibiotics without adverse effects on
poultry production performance and carcass
characteristics. The diverse effects of garlic in broiler
chickens might be due to the variable quantities and
forms incorporated into the diet. Thus,
standardization of the inclusion levels of garlic is
recommended for commercialization.
Acknowledgment
Ms. Snowie Jane C. Galgo's effort and constructive
comments and ideas to improve the quality of the
manuscript are gratefully acknowledged by the
author.
Conflict of interest
The author declared no conflict of interest.
References
Adibmoradi M, Navidshad B, Seifdavati J,
Royan M. 2006. Effect of dietary garlic meal on
histological structure of small intestine in broiler
chickens. The Journal of Poultry Science 43(4), 378-
383.
Agarwal KC. 1996. Therapeutic actions of garlic
constituents. Medical Research Review 16(1), 111-
124.

547 Ampode
 Int. J. Biosci.
Ahmad K, Alireza V, Mohsen DM, Reza V. 2011.
The effect of garlic oil (Allium sativa), turmeric
powder (Curcuma longa Linn) and monensin on total
apparent digestibility of nutrients in Baloochi lambs.
International Journal of Animal and Veterinary
Sciences 5, 791–793.
Amagase H. 2006. Clarifying the real bioactive
constituents of garlic. The Journal of
Nutrition 136(3), 716S-725S.
Amagase H, Petesch BL, Matsuura H, Kasuga
S, Itakura Y. 2001. Intake of garlic and its bioactive
components. The Journal of Nutrition 131(3), 955S-
962S.
Amouzmehr A, Dastar B, Nejad JG, Sung KI,
Lohakare J, Forghani F. 2012. Effects of garlic
and thyme extracts on growth performance and
carcass characteristics of broiler chicks. Journal of
Animal Science and Technology 54(3), 185-190.
Amouzmehr A, Dastar B, Nejad JG, Sung KI,
Lohakare J, Forghani F. 2012. Effects of garlic
and thyme extracts on growth performance and
carcass characteristics of broiler chicks. Journal of
Animal Science and Technology 54(3), 185-190.
Ankri S, Mirelman D. 1999. Antimicrobial
properties of allicin from garlic. Microbes and
infection 1(2), 125-129.
Attia Y, Al-Harthi M, El-Kelawy M. 2019.
Utilisation of essential oils as a natural growth
promoter for broiler chickens. Italian Journal of
Animal Science 18(1), 1005-1012.
Block E. 1992. The organosulfur chemistry of the
genus Allium–implications for the organic chemistry
of sulfur. Angewandte Chemie International Edition
in English 31(9), 1135-1178.
Brodnitz MH, Pascale JV, Van Derslice L. 1971.
Flavor components of garlic extract. Journal of
Agricultural and Food Chemistry 19(2), 273-275.
548 Ampode
2019
Brzóska F, Śliwiński B, Michalik-Rutkowska
O, Śliwa J. 2015. The effect of garlic (Allium
sativum L.) on growth performance, mortality rate,
meat and blood parameters in broilers. Annals of
Animal Science 15(4), 961-975.
Cavallito CJ, Bailey JH. 1944. Allicin, the
antibacterial principle of Allium sativum. I. Isolation,
physical properties and antibacterial action. Journal
of the American Chemical Society 66(11), 1950-1951.
Cavallito CJ, Buck JS, Suter CM. 1994. Allicin,
the antibacterial principle of Allium sativum.
Determination of the chemical composition. Journal
of the American Chemical Society 60, 1952-1958.
Diarra MS, Silversides FG, Diarrassouba F,
Pritchard J, Masson L, Brousseau R, Bonnet
C, Delaquis P, Bach S, Skura BJ, Topp E. 2007.
Impact of feed supplementation with antimicrobial
agents on growth performance of broiler chickens,
Clostridium perfringens and enterococcus counts,
and antibiotic resistance phenotypes and distribution
of antimicrobial resistance determinants in
Escherichia coli isolates. Applied and environmental
microbiology 73(20), 6566-6576.
Eid KM, Iraqi MM. 2014. Effect of garlic powder on
growth performance and immune response for
newcastle and avian influenza virus diseases in broiler
of chickens. Animal Biotechnology (Poultry and
Fish) 7(13), 7.
El Tazi SM, Zolikha MA, Mohamed A, Mukhtar
MA. 2014. Response of broiler chicks to diets
supplemented with garlic essential oilas natural
growth promoter. International Journal of Science
and Research 3(5), 152-156.
Elagib HAA, El-Amin WIA, Elamin KM, Malik
HE. 2013. Effect of dietary garlic (Allium sativum)
supplementation as feed additive on broiler
performance and blood profile. Journal of Animal
Science Advances 3, 58-64.
 Int. J. Biosci.
Elagib HA, El-Amin WIA, Malik HE. 2015. Effect
of dietary garlic (Allium sativum) supplementation as
feed additive on broiler performance and blood
profile. Journal of Animal Science Advances 3, 58-64.
Elmowalid GA, Abd El-Hamid MI, Abd El-
Wahab AM., Atta M, Abd El-Naser G, Attia
AM. 2019. Garlic and ginger extracts modulated
broiler chicks innate immune responses
enhanced multidrug resistant Escherichia coli O78
clearance. Comparative Immunology, Microbiology
and Infectious Diseases 66, 101334.
Eltazi SMA, Mohamed KA, Mukhtar MA. 2014.
Effect of using garlic powder as natural feed additive
on performance and carcass quality of broiler chicks.
Assiut Veterinary Medical Journal 60, 45-53.
Fadlalla IMT, Mohammed BH, Bakhiet AO.
2010. Effect of feeding garlic on the performance and
immunity of broilers. Asian Journal of Poultry
Science 4, 182–189.
Farrag HA, Hosny AEDM, Hawas AM, Hagras
SA, Helmy OM. 2019. Potential efficacy of garlic
lock therapy in combating biofilm and catheter-
associated infections; experimental studies on an
animal model with focus on toxicological
aspects. Saudi Pharmaceutical Journal 27(6), 830-
840.
Fayed RH, Abeer H, Razek A, Jehan M. 2011.
Effect of dietary garlic supplementation
performance, carcass traits, and meat quality in
broiler chickens. Parameters 100, 1000-1004.
Furtula V, Farrell EG, Diarrassouba
Rempel H, Pritchard J, Diarra MS. 2010.
Veterinary pharmaceuticals and antibiotic resistance
of Escherichia coli isolates in poultry litter from
commercial farms and controlled feeding
trials. Poultry Science 89(1), 180-188.
Goncagul G, Ayaz E. 2010. Antimicrobial effect of
garlic (Allium sativum). Recent patents on anti-
549 Ampode
2019
infective drug discovery 5(1), 91-93.
Guetiya Wadoum RE, Zambou NF, Anyangwe
FF, Njimou JR, Coman MM, Verdenelli MC,
Cecchini C, Silvi S, Orpianesi C, Cresci A.
Colizzi V. 2016. Abusive use of antibiotics in poultry
farming in Cameroon and the public health
implications. British Poultry Science 57(4), 1-37.
and
Hafiz ARS, Masood SB, Nauman K, Saira S, Ali
R, Muhammad A, Munawar A. 2015. Garlic
(Allium sativum) diet based therapy of 21st century—
a review. Asian Pacific Journal of Tropical Disease 5,
271–278.
Hanieh H, Narabara K, Piao M, Gerile C, Abe
A, Kondo Y. 2010. Modulatory effects of two levels
of dietary Alliums on immune response and certain
immunological variables, following immunization, in
White Leghorn chickens. Animal Science
Journal 81(6), 673-680.
Harris JC, Cottrell SL, Plummer S, Lloyd D.
2001. Antimicrobial properties of Allium sativum
(garlic). Applied microbiology and
biotechnology 57(3), 282-286.
Iciek M, Kwiecień I, Włodek L. 2009. Biological
properties of garlic and garlic‐derived organosulfur
compounds. Environmental and molecular
mutagenesis 50(3), 247-265.
on Issa KJ, Omar JA. 2012. Effect of garlic powder on
performance and lipid profile of broilers. Open
Journal of Animal Science 2(2), 62-68.
F, Issa KJ, Omar JMA. 2012. Effect of garlic powder
on performance and lipid profile of broilers. Open
Journal of Animal Sciences 2, 62-68.
Jafari RA, Jalali MR, Ghorbanpoor M, Saraei
SM. 2008. Effect of dietary garlic on immune
response of broiler chicks to live Newcastle Disease
vaccine. Pakistan Journal of Biological Sciences
11(14), 1848-1851.
 Int. J. Biosci. 2019

Jimoh AA, Ibitoye EB, Dabai YU, Garba S.
2013. In vivo antimicrobial potentials of garlic against
Clostridium perfringens and its promotant effects on
performance of broiler chickens. Pakistan Journal of
Biological Sciences 16(24), 1978-1984.
Kim DK, Lillehoj HS, Lee SH, Lillehoj EP,
Bravo D. 2013. Improved resistance to Eimeria
acervulina infection in chickens due to dietary
supplementation with garlic metabolites. British
Journal of Nutrition 109(1), 76-88.
Konjufca VH, Pesti GM, Bakalli RI. 1997.
Modulation of cholesterol levels in broiler meat by
dietary garlic and copper. Poultry Science 76(9),
1264-1271.
Kyaw PHH, San Win K, Lay KK, Moe KK, Maw
AA, Swe KH. 2017. Effect of dietary garlic and
thyme seed supplementation on the production
performance, carcass yield and gut microbial
population of broiler chickens. Journal of Scientific
Agriculture 1, 269-274.
supplementation on growth performance, carcass
characteristics, and economics of broilers. Journal of
Animal Research 5, 843-848.
Mansoub NH. 2011. Comparative Effects of using
garlic as probiotic on performance and serum
composition of broiler chickens. Annals of Biological
Research 2, 486–490.
Marilynn L. 2001. Effect of garlic on blood lipids in
particles with coronary heart disease. American
Journal of Clinical Nutrition 34, 2100 -2103.
Mehdi Y, Létourneau-Montminy MP, Gaucher
ML, Chorfi Y, Suresh G, Rouissi T, Brar SK,
Côté C, Ramirez AA, Godbout S. 2018. Use of
antibiotics in broiler production: Global impacts and
alternatives. Animal nutrition 4(2), 170-178.
Ogbuewu IP, Okoro VM, Mbajiorgu EF,
Mbajiorgu CA. 2019. Beneficial effects of garlic in
livestock and poultry nutrition: A review. Agricultural
Research 8(4), 411-426.

Ledezma E, Apitz-Castro R. 2006. Ajoene the Omojola AB, Fagbuaro SS, Ayeni AA. 2009.
main active compound of garlic (Allium sativum): a Cholesterol content, physical and sensory properties
new antifungal agent. Revista Iberoamericana De of pork from pigs fed varying levels of dietary garlic
Micologia 23(2), 75-80. (Allium sativum). World Applied Science Journal 6,
971–975.
Li G, Ma X, Deng L, Zhao X, Wei Y, Gao Z, Jia
J, Xu J, Sun C. 2015. Fresh garlic extract enhances Onibi GE, Agbede JO, Afun ST, Aletor VA.
the antimicrobial activities of antibiotics on resistant 2007. Assessment of the meat quality of broiler
strains in vitro. Jundishapur Journal of chickens fed equi-protein replacement of fish meal
Microbiology 8(5), 1-6. with frog meal. Research Agricultural Science 1(2),
73-80.
Low CF, Chong PP, Yong PVC, Lim CSY,
Ahmad Z, Othman F. 2008. Inhibition of hyphae Onibi GE, Adebisi OE, Fajemisin AN. 2009.
formation and SIR2 expression in Candida albicans Response of broiler chickens in terms of performance
treated with fresh Allium sativum (garlic) and meat quality to garlic (Allium sativum)
extract. Journal of Applied Microbiology 105(6), supplementation. African Journal of Agricultural
2169-2177. Research 4(5), 511-517.

Makwana RB, Raval AP, Chauhan HD, Pourali M, Mirghelenj SA, Kermanshahi H.
Kulkarni RC, Srivastava AK, Bhagwat SR. 2010. Effects of garlic powder on productive
2015. Effects of garlic (Allium sativum) performance and immune response of broiler

550 Ampode
 Int. J. Biosci.
chickens challenged with Newcastle
Virus. Global Veterinaria 4(6), 616-621.
Pourali M, Mirghelenj SA, Kermanshahi H.
2010. Effects of garlic powder on productive
performance and immune response of
chickens challenged with Newcastle
Virus. Global Veterinaria 4(6), 616-621.
Puvaca N, Kostadinovic L, Ljubojevic D, Lukac
D, Popovic S, Dokmanovc B, Stanacev VS.
2014. Effects of dietary garlic addition on productive
performance and blood lipid profile of broiler
chickens. Biotechnology in Animal Husbandry 30(4),
669-676.
Puvaca N, Ljubojevic D, Kostadinovic LJ,
Lukac D, Levic J, Popovic S, Đuragic O. 2015.
Spices and herbs in broilers nutrition: Effects of garlic
(Allium sativum L.) on broiler
production. World's Poultry Science Journal 71(3),
533-538.
Qureshi AA, Abuirmeileh N, Din ZZ, Elson CE,
Burger WC. 1983. Inhibition of cholesterol and fatty
acid biosynthesis in liver enzymes and chicken
hepatocytes by polar fractions of garlic. Lipids 18,
343- 348.
Raeesi M, Hoseini-Aliabad SA, Roofchaee A,
Zare Shahneh A, Pirali S. 2010. Effect of
periodically use of garlic (Allium sativum) powder on
performance and carcass characteristics in broiler
chickens. World Academy of Science, Engineering,
and Technology 68, 1213-1219.
Saeid JM, Mohamed AB and AL-Baddy MA.
2013. Effect of adding garlic powder (Allium sativum)
and black seed (Nigella sativa) in feed on broiler
growth performance and intestinal wall structure.
Journal of Natural Sciences Research 3(1), 35-41.
Sarica S, Ciftci A, Demir E, Kilinc K, Yildirim
Y. 2005. Use of an antibiotic growth promoter and
two herbal natural feed additives with and without
551 Ampode
2019
Disease exogenous enzymes in wheat based broiler
diets. South African Journal of Animal Science 35(1),
61-72.
Shuford JA, Steckelberg JM, Patel R. 2005.
broiler Effects of fresh garlic extract on Candida albicans
Disease biofilms. Antimicrobial Agents and
Chemotherapy 49(1), 473-473.
Stanacev V, Glamocic D, Miloscaron N, Peric
L, Puvaca N, Stanacev V, Milic D, Plavscaron
N. 2012. Influence of garlic (Allium sativum L.) and
copper as phytoadditives in the feed on the content of
cholesterol in the tissues of the chickens. Journal of
Medicinal Plants Research 6(14), 2816-2819.
Thomson M, Ali M. 2003. Garlic (Allium sativum]:
a review of its potential use as an anti-cancer
agent. Current cancer drug targets 3(1), 67-81.
chicken
Tollba AAH, Hassan MSH. 2003. Using some
natural additives to improve physiological and
productive performance of broiler chicks under high
temperature conditions. Black cumin (Niglla sativa)
or Garlic (Allium sativum). Poultry Science 23, 327-
340.
Tsao SM, Yin MC. 2001. In-vitro antimicrobial
activity of four diallyl sulphides occurring naturally in
garlic and Chinese leek oils. Journal of Medical
Microbiology 50(7), 646-649.
Van den Bogaard AE, Stobberingh EE. 2000.
Epidemiology of resistance to antibiotics Links
between animals and humans. International Journal
of Antimicrobial Agents 14, 327–335.
Yoshida S, Kasuga S, Hayashi N, Ushiroguchi
T, Matsuura H, Nakagawa S. 1987. Antifungal
activity of ajoene derived from garlic. Applied and
Environmental Microbiology 53(3), 615-617.