Antibacterial activities of garlic (Allium sativum) in broiler and laying hens production

Abstract

SUMMARY Garlic (Allium sativum), one of the several phytogenics with its functionally bioactive compounds (allicin, allyl-methyl thiosulphonate, gamma-L-glutamyl-S-alkyl-L-cysteine and 1-propenyl allyl thiosulphonate) offers many advances for enhancement in production when supplemented in the diets of birds. A number of in vitro studies have established its potency in minimum inhibitory concentration and minimum bactericidal concentration through microdilution techniques. There is enough indication that garlic and its secondary metabolites could replicate the enormous benefits of synthetic feed additive due to its ability to inhibit gram-negative and gram-positive pathogenic bacteria thereby proliferating useful microbes in the gastrointestinal tract of chickens. Therefore, this review establishes the antibacterial activities of garlic in various processed forms/products in broiler chickens and laying hens production.