The effect of supplementing Allicin or Ginger to fattening Awassi lambs rations on some cellular and biochemical blood parameters with rumen fermentation

Abstract

Abstract This research was conducted to investigate the effect of Allicin and Ginger supplementation to the rations of Awassi lambs on some cellular and biochemical blood parameters with ruminal fermentation. A total number of 28 Awassi lambs were used in this experiment, those lambs were divided in to 4 equal groups. The 1st group was used as a control (without any supplement), the 2nd group was supplemented with 3 kg Allicin/ton of feed, the 3rd group was supplemented with Ginger 2 kg/ton of feed, meanwhile the 4th group was supplemented with the append of Allicin 1.5 kg/ton with 1.0 kg/ton of Ginger. The results illustrate a highly significant difference (p< 0.01) in WBCs, RBCs, BCV and Hb as well as blood glucose, cholesterol, urea, triglycerides and the total protein. Additionally, the rumen pH, ammonia nitrogen as well as Total volatile fatty acids were significantly affected due supplementation of Allicin with Ginger during the mid-experiment (45 days) except the triglycerides with total protein which were recorded surpassing during the end of the experiment (90 days). The rumen fermentation was surpassed in groups of lambs which were supplemented with Allicin with Ginger in comparison with the control group during the second aspiration (after 3 hours of morning feeding), the rumen pH was significantly elevated, meanwhile, the ammonia nitrogen and total volatile fatty acids were reduced with advanced age during morning feeding. It was concluded that supplementing of Allicin or Ginger had been affected some blood parameter as well as rumen fermentation due to the utilization of feed supplements which gave a superior animal performance.