Field evaluation of the influence of garlic extract and probiotic cultures on sows and growing pigs

Abstract

The present study aimed to evaluate the influence of a garlic extract and probiotic strains, Enterococcus faecium, Lactobacillus rhamnosus and Lactobacillus fermentum, on sows and their offspring. A total of 24 sows and the 301 piglets they farrowed were used in this trial. The animals (sows and piglets) were assigned to 3 groups: group A, supplemented with garlic extract; group B, supplemented with probiotics; and the control group C, without supplementation. The trial lasted from the 80th day of gestation to the weaning day for sows. For piglets, results were analyzed during two periods, from the 8th day to the 56th or the 147th day of life, in order to determine the more desirable duration of supplementation. Morphological and biochemical blood parameters, as well as body weight and piglet losses, were recorded. At weaning, the piglets supplemented with probiotics were heavier than the rest of experimental population (P ≤ 0.01). On the day of sale for slaughter, the pigs from the control group were on average 15 kg lighter (P ≤ 0.01) than those from both supplemented groups. Differences in blood parameters were also noted between the groups. Our findings suggest that the use of a garlic extract and probiotic bacteria may help improve pig performance at various stages of the production cycle.