Garlic as a biostimulator and 'antibiotic' in the raising of piglets [Polish]

摘要

The aim of the research was to the check the efficacy of a garlic preparation in the early period of piglet raising. A group of WBP breed piglets aged 2-6 weeks and divided into 2 sub-groups was used as the basis for the research. The experimental group of 2- to 6-week old piglets was fed with a stabilized preparation of garlic (Alliofil). The research aimed to define the influence of garlic on body weight gains, use of feed and general health. The results were compared to those obtained in the control group of 20 piglets. The experimental group did not display any illnesses, and there was a significantly higher daily and total body weight and greatly increased use of feed. The beta-hemolytic E. coli strains isolated from the alimentary tract in both experimental groups indicated the antibacterial proprieties of garlic which, during its 24-30 hours of culture, displayed a dynamic reduction in the titer of bacterium increase until complete cessation. Two of the isolated strains from the experimental group of piglets displayed lower survival sensitivity during the 30-hour culture period.