{"title":"黑蒜粉对肉鸡免疫球蛋白水平、血液学指标、抗氧化能力和生长性能的影响","authors":"Mokhtar Fathi , Kianoosh Zarrinkavyani , Zahra Biranvand , Shiva Maleki","doi":"10.1016/j.livsci.2025.105791","DOIUrl":null,"url":null,"abstract":"<div><div>Black garlic (BG), a fermented form of <em>Allium sativum L</em>., is produced under carefully controlled conditions of temperature, humidity, and time. It contains numerous bioactive compounds that contribute to its medicinal properties, including anti-inflammatory and anticancer effects. A total of 500 one-day-old male Ross 308 broiler chickens were randomly assigned to five treatment groups, each with five replicate pens (20 birds per pen). Dietary treatments were as follows: (1) control (fed a basal diet), (2) BGP-10 (basal diet + 10 g/kg black garlic powder), (3) BGP-20 (basal diet + 20 g/kg black garlic powder), (4) BGP-30 (basal diet + 30 g/kg black garlic powder), and (5) BGP-40 (basal diet + 40 g/kg black garlic powder). Results showed that birds in the BGP-20 group exhibited significantly higher body weight gain (BWG) and feed intake (FI), along with improved feed conversion ratio (FCR) and lower mortality rates compared to other groups (<em>P</em> < 0.05). Additionally, supplementation of garlic powder at 20 g/kg and more led to increased red blood cell (RBC) counts, hemoglobin (HGB), hematocrit (HCT), and high-density lipoprotein (HDL) levels, while reducing triglycerides (TG), total cholesterol (TC), low-density lipoprotein (LDL), aspartate transaminase (AST), and alanine transaminase (ALT) levels in serum (<em>P</em> < 0.05). Antioxidant analysis revealed that birds receiving up to 20 g/kg of black garlic powder had higher glutathione peroxidase (GSH-Px) and superoxide dismutase (SOD) activity, along with lower malondialdehyde (MDA) levels than those in other treatments (<em>P</em> < 0.05). Furthermore, supplementation with black garlic at levels up to 20 g/kg significantly increased immunoglobulin G (IgG) and immunoglobulin M (IgM) concentrations compared to other groups (<em>P</em> < 0.05). In conclusion, incorporating 20 g/kg of black garlic (the fermented form of garlic) into poultry diets may enhance oxidative balance, growth performance, and immune in broiler chickens.</div></div>","PeriodicalId":18152,"journal":{"name":"Livestock Science","volume":"300 ","pages":"Article 105791"},"PeriodicalIF":1.9000,"publicationDate":"2025-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of black garlic powder on immunoglobulin protein levels, hematological indicators, antioxidant capacity, and growth performance in broiler chickens\",\"authors\":\"Mokhtar Fathi , Kianoosh Zarrinkavyani , Zahra Biranvand , Shiva Maleki\",\"doi\":\"10.1016/j.livsci.2025.105791\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Black garlic (BG), a fermented form of <em>Allium sativum L</em>., is produced under carefully controlled conditions of temperature, humidity, and time. It contains numerous bioactive compounds that contribute to its medicinal properties, including anti-inflammatory and anticancer effects. A total of 500 one-day-old male Ross 308 broiler chickens were randomly assigned to five treatment groups, each with five replicate pens (20 birds per pen). Dietary treatments were as follows: (1) control (fed a basal diet), (2) BGP-10 (basal diet + 10 g/kg black garlic powder), (3) BGP-20 (basal diet + 20 g/kg black garlic powder), (4) BGP-30 (basal diet + 30 g/kg black garlic powder), and (5) BGP-40 (basal diet + 40 g/kg black garlic powder). Results showed that birds in the BGP-20 group exhibited significantly higher body weight gain (BWG) and feed intake (FI), along with improved feed conversion ratio (FCR) and lower mortality rates compared to other groups (<em>P</em> < 0.05). Additionally, supplementation of garlic powder at 20 g/kg and more led to increased red blood cell (RBC) counts, hemoglobin (HGB), hematocrit (HCT), and high-density lipoprotein (HDL) levels, while reducing triglycerides (TG), total cholesterol (TC), low-density lipoprotein (LDL), aspartate transaminase (AST), and alanine transaminase (ALT) levels in serum (<em>P</em> < 0.05). Antioxidant analysis revealed that birds receiving up to 20 g/kg of black garlic powder had higher glutathione peroxidase (GSH-Px) and superoxide dismutase (SOD) activity, along with lower malondialdehyde (MDA) levels than those in other treatments (<em>P</em> < 0.05). Furthermore, supplementation with black garlic at levels up to 20 g/kg significantly increased immunoglobulin G (IgG) and immunoglobulin M (IgM) concentrations compared to other groups (<em>P</em> < 0.05). In conclusion, incorporating 20 g/kg of black garlic (the fermented form of garlic) into poultry diets may enhance oxidative balance, growth performance, and immune in broiler chickens.</div></div>\",\"PeriodicalId\":18152,\"journal\":{\"name\":\"Livestock Science\",\"volume\":\"300 \",\"pages\":\"Article 105791\"},\"PeriodicalIF\":1.9000,\"publicationDate\":\"2025-08-05\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Livestock Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S1871141325001520\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"AGRICULTURE, DAIRY & ANIMAL SCIENCE\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Livestock Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1871141325001520","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"AGRICULTURE, DAIRY & ANIMAL SCIENCE","Score":null,"Total":0}
Effect of black garlic powder on immunoglobulin protein levels, hematological indicators, antioxidant capacity, and growth performance in broiler chickens
Black garlic (BG), a fermented form of Allium sativum L., is produced under carefully controlled conditions of temperature, humidity, and time. It contains numerous bioactive compounds that contribute to its medicinal properties, including anti-inflammatory and anticancer effects. A total of 500 one-day-old male Ross 308 broiler chickens were randomly assigned to five treatment groups, each with five replicate pens (20 birds per pen). Dietary treatments were as follows: (1) control (fed a basal diet), (2) BGP-10 (basal diet + 10 g/kg black garlic powder), (3) BGP-20 (basal diet + 20 g/kg black garlic powder), (4) BGP-30 (basal diet + 30 g/kg black garlic powder), and (5) BGP-40 (basal diet + 40 g/kg black garlic powder). Results showed that birds in the BGP-20 group exhibited significantly higher body weight gain (BWG) and feed intake (FI), along with improved feed conversion ratio (FCR) and lower mortality rates compared to other groups (P < 0.05). Additionally, supplementation of garlic powder at 20 g/kg and more led to increased red blood cell (RBC) counts, hemoglobin (HGB), hematocrit (HCT), and high-density lipoprotein (HDL) levels, while reducing triglycerides (TG), total cholesterol (TC), low-density lipoprotein (LDL), aspartate transaminase (AST), and alanine transaminase (ALT) levels in serum (P < 0.05). Antioxidant analysis revealed that birds receiving up to 20 g/kg of black garlic powder had higher glutathione peroxidase (GSH-Px) and superoxide dismutase (SOD) activity, along with lower malondialdehyde (MDA) levels than those in other treatments (P < 0.05). Furthermore, supplementation with black garlic at levels up to 20 g/kg significantly increased immunoglobulin G (IgG) and immunoglobulin M (IgM) concentrations compared to other groups (P < 0.05). In conclusion, incorporating 20 g/kg of black garlic (the fermented form of garlic) into poultry diets may enhance oxidative balance, growth performance, and immune in broiler chickens.
期刊介绍:
Livestock Science promotes the sound development of the livestock sector by publishing original, peer-reviewed research and review articles covering all aspects of this broad field. The journal welcomes submissions on the avant-garde areas of animal genetics, breeding, growth, reproduction, nutrition, physiology, and behaviour in addition to genetic resources, welfare, ethics, health, management and production systems. The high-quality content of this journal reflects the truly international nature of this broad area of research.