Consumption of garlic in the diet of broilers and laying hens

Garlic (Allium sativum) is a herbaceous plant and there are two types of garlic and white garlic.
Allicin is the main active ingredient in garlic, which gives garlic its odor and many healing properties.
It contains the enzymes alinase, peroxidase, myrasinase, glucose and sucrose sugars, the minerals selenium, zinc and germanium, the amino acids cysteine, glutamine, isoleucine, thiamine, and vitamins B1 and B2, and typically contains 60% water.
Weight gain, increased feed intake, increased feed efficiency as well as increased chest muscle weight
Consumption of garlic powder in broiler diets has reduced the population of gram-negative bacteria such as Escherichia coli, but has had an increasing effect on the population of beneficial gram-positive bacteria such as Lactobacillus.
Garlic powder in the diet of laying hens not only reduced the cholesterol content of egg yolk, but also reduced the process of reducing units (egg white index) during egg storage; In this way, the shelf life of eggs with garlic powder is increased.
Garlic also contains an antioxidant and can strengthen the immune system.