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extract</title> <meta name="description" content="Search results for: garlic extract"> <meta name="keywords" content="garlic extract"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none navbar-toggler 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style="font-size:.9rem"><span class="badge badge-info">2153</span> Study of Chemical Compounds of Garlic</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=A.%20B.%20Bazaralieva">A. B. Bazaralieva</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20A.%20Turgumbayeva"> A. A. Turgumbayeva</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The phytosubstance from garlic was obtained by extraction with liquid carbon dioxide under critical conditions. Methods of processing raw materials are proposed, and the chemical composition of garlic is studied by gas chromatography and mass spectrometry. The garlic extract's composition was determined using gas chromatography (GC) and gas chromatography-mass spectrophotometry (GC-MS). The phytosubstance had 54 constituents. The extract included the following main compounds: Manool (39.56%), Viridifrolol (7%), Podocarpa-1,8,11,13-tetraen-3-one, 14-isopropyl-1,13-dimethoxy- 5,15 percent, (+)-2-Bornanone (4.29%), Thujone (3.49%), Linolic acid ethyl ester (3.41%), and 12-O-Methylcarn. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Allium%20sativum" title="Allium sativum">Allium sativum</a>, <a href="https://publications.waset.org/abstracts/search?q=bioactive%20compounds%20of%20garlic" title=" bioactive compounds of garlic"> bioactive compounds of garlic</a>, <a href="https://publications.waset.org/abstracts/search?q=carbon%20dioxide%20extraction%20of%20garlic" title=" carbon dioxide extraction of garlic"> carbon dioxide extraction of garlic</a>, <a href="https://publications.waset.org/abstracts/search?q=GS-MS%20method" title=" GS-MS method"> GS-MS method</a> </p> <a href="https://publications.waset.org/abstracts/152011/study-of-chemical-compounds-of-garlic" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/152011.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">111</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2152</span> Study of Chemical Compounds of Garlic</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Bazaraliyeva%20Aigerim%20Bakytzhanovna">Bazaraliyeva Aigerim Bakytzhanovna</a>, <a href="https://publications.waset.org/abstracts/search?q=Turgumbayeva%20Aknur%20Amanbekovna"> Turgumbayeva Aknur Amanbekovna</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The phytosubstance from garlic was obtained by extraction with liquid carbon dioxide under critical conditions. Methods of processing raw materials are proposed, and the chemical composition of garlic is studied by gas chromatography and mass spectrometry. The garlic extract's composition was determined using gas chromatography (GC) and gas chromatography-mass spectrophotometry (GC-MS). The phytosubstance had 54 constituents. The extract included the following main compounds: Manool (39.56%), Viridifrolol (7%), Podocarpa-1,8,11,13-tetraen-3-one, 14-isopropyl-1,13-dimethoxy- 5,15 percent, (+)-2-Bornanone (4.29%), Thujone (3.49%), Linolic acid ethyl ester (3.41%), and 12-O-Methylcarn. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=allium%20sativum" title="allium sativum">allium sativum</a>, <a href="https://publications.waset.org/abstracts/search?q=bioactive%20compounds%20of%20garlic" title=" bioactive compounds of garlic"> bioactive compounds of garlic</a>, <a href="https://publications.waset.org/abstracts/search?q=carbon%20dioxide%20extraction%20of%20garlic" title=" carbon dioxide extraction of garlic"> carbon dioxide extraction of garlic</a>, <a href="https://publications.waset.org/abstracts/search?q=GS-MS%20method" title=" GS-MS method"> GS-MS method</a> </p> <a href="https://publications.waset.org/abstracts/151198/study-of-chemical-compounds-of-garlic" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/151198.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">80</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2151</span> An in vitro Study on Synergetic Antifungal Activity of Garlic Extract with Honey and Lemon Juice against Candida sp.</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=P.%20Karpagam">P. Karpagam</a>, <a href="https://publications.waset.org/abstracts/search?q=Babu%20Joseph"> Babu Joseph</a>, <a href="https://publications.waset.org/abstracts/search?q=P.%20Ashok%20Kumar"> P. Ashok Kumar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The incidence of Candida infections is increasing worldwide. The serious nature of these infections is compounded by increasing levels of drug resistance. Pure cultures of the Candida sp. were obtained from clinical isolates and fresh garlic extracts were obtained by extraction techniques. The antifungal activity of garlic extract was investigated in an in vitro system. The extract (100%, 75% and 50%) showed significant antifungal activity against Candida, whereas, low concentration (25%) of the extract showed less antifungal activity against the test organism. Antifungal activities of honey and lemon juice were tested against the Candida; however, the growth was not inhibited by these extracts. On the other hand honey and lemon when combined with garlic exhibited a good antifungal activity. The study thus confirms the antifungal properties of garlic extract along with additives like honey and lemon have significant antifungal activity against isolates of Candida species. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Candida" title="Candida">Candida</a>, <a href="https://publications.waset.org/abstracts/search?q=garlic%20extract" title=" garlic extract"> garlic extract</a>, <a href="https://publications.waset.org/abstracts/search?q=lemon" title=" lemon"> lemon</a>, <a href="https://publications.waset.org/abstracts/search?q=synergitic%20antifungal%20activity" title=" synergitic antifungal activity"> synergitic antifungal activity</a> </p> <a href="https://publications.waset.org/abstracts/75056/an-in-vitro-study-on-synergetic-antifungal-activity-of-garlic-extract-with-honey-and-lemon-juice-against-candida-sp" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/75056.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">250</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2150</span> Effect of Garlic Powder Extract on Fungi Isolated from Diseased Irish Potato in Bokkos, Plateau State Nigeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Musa%20Filibus%20Gugu">Musa Filibus Gugu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> An investigation was carried out on the effect of garlic powder extract on fungi associated with Irish potato rot in Bokkos, Plateau State, Nigeria. Diseased Irish potatoes were randomly collected from three markets in the study location and fungal species isolated. Isolated fungal species were Fusarium culmorum, Fusarium oxysporum, and Pytophthora infestans. Frequency of occurrence for Fusarium culmorum, Fusarium oxysporum, and Pytophthora infestans was 10%, 34%, and 56%, respectively, using sabauraud dextrose agar, after incubation for 4-7 days. Treatment of Pytophthora infestans with garlic powder extract at concentrations of 0.5g/ml, 0.4g/ml, 0.3gml, 0.2g/ml and 0.1g/ml showed 100%, 92%, 68%, 32% and 10% inhibition zones, respectively. Fusarium culmorum showed 100%, 90%, 40%, 9% and 0% inhibition zones when treated with garlic powder extract at concentrations of 0.5g/ml, 0.4g/ml, 0.3gml, 0.2g/ml and 0.1g/ml, respectively. Garlic powder extract concentrations of 0.5g/ml, 0.4g/ml, 0.3gml, 0.2g/ml and 0.1g/ml showed 100%, 98%, 55%, 30%, 0% inhibition zones, respectively on Fusarium oxysporum. Hence, Restriction of the radial growth of the fungal colonies suggests a good antifungal effect of garlic extract. This can be integrated into the treatment of fungal diseases of Irish potato in Bokkos, Nigeria, as this will help to reduce the indiscriminate use of fungicides, especially in an environment with a struggling economy. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fungal%20rot" title="fungal rot">fungal rot</a>, <a href="https://publications.waset.org/abstracts/search?q=garlic%20extract" title=" garlic extract"> garlic extract</a>, <a href="https://publications.waset.org/abstracts/search?q=inhibition%20zone" title=" inhibition zone"> inhibition zone</a>, <a href="https://publications.waset.org/abstracts/search?q=Irish%20potato" title=" Irish potato "> Irish potato </a> </p> <a href="https://publications.waset.org/abstracts/124570/effect-of-garlic-powder-extract-on-fungi-isolated-from-diseased-irish-potato-in-bokkos-plateau-state-nigeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/124570.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">143</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2149</span> Garlic (Allium sativum) Extract Enhancing Protein Digestive Enzymes and Growth Performance in Marble Goby (Oxyleotris marmorata) Juvenile</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jaturong%20Matidtor">Jaturong Matidtor</a>, <a href="https://publications.waset.org/abstracts/search?q=Krisna%20R.%20Torrissen"> Krisna R. Torrissen</a>, <a href="https://publications.waset.org/abstracts/search?q=Saengtong%20%20Pongjareankit"> Saengtong Pongjareankit</a>, <a href="https://publications.waset.org/abstracts/search?q=Sudaporn%20Tongsiri"> Sudaporn Tongsiri</a>, <a href="https://publications.waset.org/abstracts/search?q=Jiraporn%20%20Rojtinnakorn"> Jiraporn Rojtinnakorn</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Low survival rate has being particular problem in nursery of marble goby juvenile. The aim of this study was to investigate effect of garlic extract on protein digestive pancreatic enzymes, trypsin (T) and chymotrypsin (C). The marble goby were reared with commercial feed mixed garlic extract at concentration of 0 (control), 0.3, 0.5, 1.0, 3.0 and 5.0% (w/w) for 6 weeks. Analysis of the digestive enzymes at 2 and 6 weeks was performed. Growth parameters; weight gain (WG), specific growth rate (SGR) and feed efficiency (FE), were identified. For T, C and T/C at 2 weeks, values of T and T/C ratio of 0.3% (w/w) group showed significant difference (p < 0.05) with the highest values of 17685.64± 11981.77 U/mg protein and of 51.64 ± 27.46 U/mg protein, respectively. For C at 2 weeks, 0% (w/w) group showed the highest values of 16191.76± 2225.56 U/mg protein. Whereas value of T, C and T/C ratio at 6 weeks, there was no significant difference (p > 0.05). For growth performance, it significantly increased in all garlic extract fed groups (0.3-5.0%, w/w), both at 2 and 6 weeks. At 2 weeks, values of WG and SGR of 0.5% (w/w) group showed the highest values of 71.51 ± 1.60%, and 3.85 ± 0.07%, respectively. For FE, 0.3% (w/w) group showed the highest value of 60.21 ± 6.51%. At 6 weeks, it illustrated that all growth parameters of 5.0% (w/w) group were the highest values; WG = 35.06 ± 5.66%, SGR = 2.14 ± 0.30%, and FE = 5.86 ± 0.68%. We suggested that garlic extract could be available for protein digestive enzyme and growth enhancement in marble goby nursery with artificial feed. This result will be high benefit for commercial aquaculture of marble goby. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=marble%20goby" title="marble goby">marble goby</a>, <a href="https://publications.waset.org/abstracts/search?q=nursery" title=" nursery"> nursery</a>, <a href="https://publications.waset.org/abstracts/search?q=garlic%20extract" title=" garlic extract"> garlic extract</a>, <a href="https://publications.waset.org/abstracts/search?q=digestive%20enzyme" title=" digestive enzyme"> digestive enzyme</a>, <a href="https://publications.waset.org/abstracts/search?q=growth" title=" growth"> growth</a> </p> <a href="https://publications.waset.org/abstracts/64912/garlic-allium-sativum-extract-enhancing-protein-digestive-enzymes-and-growth-performance-in-marble-goby-oxyleotris-marmorata-juvenile" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/64912.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">323</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2148</span> Effect of Garlic Extract on Growth Performance and Immune System of Broiler</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Merry%20Muspita%20Dyah%20Utami">Merry Muspita Dyah Utami</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The positive effect of garlic extract have been reported by many studies. It has antibiotical potential, antibacterial, antiviral, antiparasitic, antifungal, and growth promoting. Supplementary garlic for broilers could mediate in getting the bioactive compounds in garlic. The avian bursa must be essential for antibody-mediated immunity. The size of bursa of fabricius must be some sort of endocrine or lymphoid gland associated with growth and sexual development. The research was conducted to evaluate the effects of garlic extract on growth performance and immune system of broiler. Seventy-two day old chick were equally divided into four group, three replication and six chicks each. Group I was control without garlic extract, then garlic extraxt was administrated to the experimental group II, III and IV (2, 4, 6% in ration). The experiment was conducted for three weeks period from day old chick to 21 days. Body weight of broiler were determined at day 1 and 21, feed intake was determined at the same period, feed conversion ratio was calculated accordingly. At 21 day age, four birds per replicate were slaughtered , bursa was collected, weight and calculated as a percentage of live body weight. Mortality was recorded as it occurred and was used to ajust the total number of broiler to determine the total feed intake and feed conversion rasio. Data were expressed as the mean was compare by one way analysis of variance (Anova) follow by Duncan Test, which used to identify differences between groups. A value of P<0.05 was accepted as significance. The body weight, feed conversion rasio, and the weight of bursa of fabricius showed a significant differences, but feed consumption and the percentage of bursa of live body weight were not significantly different (P > 0.05) influenced by dietary treatments. The results of this research, garlic extract has a potential role as natural growth promoter and immunomodulatory system in broiler. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=garlic%20extract" title="garlic extract">garlic extract</a>, <a href="https://publications.waset.org/abstracts/search?q=growth" title=" growth"> growth</a>, <a href="https://publications.waset.org/abstracts/search?q=immunity" title=" immunity"> immunity</a>, <a href="https://publications.waset.org/abstracts/search?q=broiler" title=" broiler"> broiler</a> </p> <a href="https://publications.waset.org/abstracts/29863/effect-of-garlic-extract-on-growth-performance-and-immune-system-of-broiler" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/29863.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">330</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2147</span> Development of Loop-Mediated Isothermal Amplification for Detection of Garlic in Food</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ting-Ying%20Su">Ting-Ying Su</a>, <a href="https://publications.waset.org/abstracts/search?q=Meng-Shiou%20Lee"> Meng-Shiou Lee</a>, <a href="https://publications.waset.org/abstracts/search?q=Shyang-Chwen%20Sheu"> Shyang-Chwen Sheu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Garlic is used commonly as a seasoning around the world. But some people suffer from allergy to garlic. Garlic may also cause burning of mouth, stomach, and throat. In some Buddhist traditions, consuming garlic is not allowed. The objective of this study is to develop a LAMP based method for detection of garlic in food. We designed specific primers targeted on ITS1-5.8S rRNA-ITS2 sequence of garlic DNA. The LAMP assay was performed using a set of four different primers F3, B3, FIP and BIP at 60˚C in less than 60 mins. Results showed that the primer was not cross-reactive to other commonly used spice including Chinese leek, Chinese onion, green onion, onion, pepper, basil, parsley, pepper and ginger. As low as 2% of garlic DNA could be detected. Garlic still could be detected by developed LAMP after boiled at 100˚C for 80 minutes and autoclaved at 121˚C for 60 minutes. Commercial products labeled with garlic ingredient could be identified by the developed method. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=garlic" title="garlic">garlic</a>, <a href="https://publications.waset.org/abstracts/search?q=loop-mediated%20isothermal%20amplification" title=" loop-mediated isothermal amplification"> loop-mediated isothermal amplification</a>, <a href="https://publications.waset.org/abstracts/search?q=processing" title=" processing"> processing</a>, <a href="https://publications.waset.org/abstracts/search?q=DNA" title=" DNA"> DNA</a> </p> <a href="https://publications.waset.org/abstracts/50037/development-of-loop-mediated-isothermal-amplification-for-detection-of-garlic-in-food" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/50037.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">303</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2146</span> Exploring the Biochemical and Therapeutic Properties of Aged Garlic</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Farhan%20Saeed">Farhan Saeed</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The core objective of this work is to explicate the biochemical and therapeutic properties of aged garlic. For this purpose, two varieties of garlic were obtained from Ayub Agricultural Research Institute (AARI) Faisalabad-Pakistan. Additionally, fresh garlic was converted into aged garlic via fermentation method in the incubator at 70 to 80 % humidity level and 60C0 temperature for one month. Similarly, biochemical and antioxidant properties of fresh and aged garlic were also elucidated. Mean values showed that moisture content was decreased, whereas crude fat, crude protein, crude fiber, crude ash and total carbohydrates were enhanced after fermentation. Additionally, crude protein of fresh and aged garlic was 7.57±0.16 and 5.52±0.12%, respectively, whilst 9.68±0.41 and 8.78±0.29%, respectively, after the fermentation process. In addition, NFE contents were also enhanced up to 39% after the fermentation method. Moreover, Zn, S, Al, K, Fe, Na, Mg, and Cu contents were also increased. Furthermore, Total phenolic contents (TPC) of fresh and aged garlic were 2498.70 & 2188.50mg GAE/kg whilst 3008.59, & 2591.81mg GAE/kg for aged garlic. In conclusion, aged garlic explicated the better biochemical properties, mineral profile and antioxidant properties as compared to fresh garlic. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=aged%20garlic" title="aged garlic">aged garlic</a>, <a href="https://publications.waset.org/abstracts/search?q=nutritional%20values" title=" nutritional values"> nutritional values</a>, <a href="https://publications.waset.org/abstracts/search?q=bioactive%20properties" title=" bioactive properties"> bioactive properties</a>, <a href="https://publications.waset.org/abstracts/search?q=fermentation" title=" fermentation"> fermentation</a> </p> <a href="https://publications.waset.org/abstracts/143777/exploring-the-biochemical-and-therapeutic-properties-of-aged-garlic" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/143777.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">174</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2145</span> Effects of Garlic and Stevia Extract Following Aerobic Exercise on Hypothalamic Semaphorin 4A and Plexin D1 Genes Expression in High-Fat Diet-Induced Obese Rats</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sayyed-Javad%20Ziaolhagh">Sayyed-Javad Ziaolhagh</a>, <a href="https://publications.waset.org/abstracts/search?q=Mojtaba%20Hokmabadi"> Mojtaba Hokmabadi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Introduction: Childhood obesity is a serious medical condition that affects children and adolescents even in the central nervous system. Semaphorins also play a role in the inflammatory process of the nervous system. On the other hand, it has been stated that garlic and stevia extracts following aerobic exercise are effective on immune system inflammation in addition to aerobic activity. Materials and Methods: For 15 weeks, 50 3-week-old male Wistar rats were fed with conventional rodent chow for control and a high-fat diet to induce obesity. Obese rats then were randomly assigned into 7 groups (n=5) based on the Lee index: healthy control (C), obese (OBS), obese + garlic (OBS+GAR), obese + Stevia (OBS+STV), obese + aerobic exercise (OBS+EXE), obese + garlic + aerobic exercise (OBS+GAR+EXE), and obese + stevia + aerobic exercise (OBS+STV+EXE). Training groups completed a progressive aerobic running program (at 8-15 m/min, 5-20 min/day, 5 days/week), and Stevia and garlic extract group (250 mg/kg/day, 5 days/week) were given orally once a day. Real-time PCR was used to determine the levels of Semaphorin 4A, and Plexin D1 gene expressions in the hypothalamus. Fold change analysis with ANOVA was performed for statistical analysis, with a significance threshold of P<0.05. Results: Body weight increased significantly in OBS compared to C (p= 0.013), but was not significantly changed in all treatment rats. Moreover, Semaphorin 4A was significantly increased in obese compared to control group (p= 0.041) and after 8 weeks, stevia extract (p=0.006), aerobic exercise (p=0.012) and garlic extract + aerobic exercise (p=0.008) significantly decreased compared to obese rats. In addition, Plexin D1 genes were also found in the hypothalamus of both obese and control rats but were insignificantly up-regulated when compared with the obese group (p=0.950). Conclusion: High-fat diet caused neuroinflammation by elevation of sema4A in obese rats and stevia, stevia with aerobic and garlic with aerobic could reduce this inflammation in rats. Also, none of them could alter Plexin D1. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=sema%204A" title="sema 4A">sema 4A</a>, <a href="https://publications.waset.org/abstracts/search?q=plexin%20D1" title=" plexin D1"> plexin D1</a>, <a href="https://publications.waset.org/abstracts/search?q=garlic" title=" garlic"> garlic</a>, <a href="https://publications.waset.org/abstracts/search?q=stevia" title=" stevia"> stevia</a> </p> <a href="https://publications.waset.org/abstracts/168407/effects-of-garlic-and-stevia-extract-following-aerobic-exercise-on-hypothalamic-semaphorin-4a-and-plexin-d1-genes-expression-in-high-fat-diet-induced-obese-rats" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/168407.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">70</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2144</span> Analysis of Alliin and Allicin Contents in Allium tuncelianum</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=M.%20Ipek">M. Ipek</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Cansev"> A. Cansev</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Ipek"> A. Ipek</a>, <a href="https://publications.waset.org/abstracts/search?q=Y.%20Sahan"> Y. Sahan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Allium tuncelianum is a close relative of cultivated garlic (A. sativum L.) and naturally grows only in eastern part of Turkey. This species has mild garlic odor and therefore, it is locally consumed as garlic by collecting from its natural flora. This over collection threatens the species to extinction. Although it has morphological resemblance to cultivated garlic, the nutritional value of the species has not been characterized very well. Alliin and allicin are two predominant organosulfur compounds found in cultivated garlic. Allicin derived from alliin precursor gives garlic characteristic odor and most of the garlic health benefits are attributed to this compound. The aims of this work were to determine alliin and allicin contents of A. tuncelianum and to compare them with those of cultivated garlic, onion (A. cepa L.) and leek (A. porrum L.). Alliin and allicin were extracted from 400 mg lyophilized samples and 10 µl extracts were measured with high-performance liquid chromatography attached with diode array detector. The alliin contents of A. tuncelianum genotypes ranged from 2.5 to 7.0 mg/g and the allicin contents changed from 0.5 to 1.5 mg/g, whereas alliin and allicin contents of garlic genotypes ranged from 20.0 to 30.0 mg/g and 3.0 to 6.0 mg/g, respectively. On the other hand, we did not detect any measurable alliin and allicin in onion or leek tissues. In conclusion, alliin and allicin contents of A. tuncelianum were characterized first time in this study, which are about 20% of alliin and allicin contents of cultivated garlic. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=allicin" title="allicin">allicin</a>, <a href="https://publications.waset.org/abstracts/search?q=alliin" title=" alliin"> alliin</a>, <a href="https://publications.waset.org/abstracts/search?q=Allium%20tuncelianum" title=" Allium tuncelianum"> Allium tuncelianum</a>, <a href="https://publications.waset.org/abstracts/search?q=garlic" title=" garlic"> garlic</a> </p> <a href="https://publications.waset.org/abstracts/63253/analysis-of-alliin-and-allicin-contents-in-allium-tuncelianum" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/63253.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">367</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2143</span> Assessment of Susceptibility of the Poultry Red Mite, Dermanyssus gallinae (Acari: Dermanyssidae) to Some Plant Preparations with Focus on Exposure Time</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Shahrokh%20Ranjbar-Bahadori">Shahrokh Ranjbar-Bahadori</a>, <a href="https://publications.waset.org/abstracts/search?q=Nima%20Farhadifar"> Nima Farhadifar</a>, <a href="https://publications.waset.org/abstracts/search?q=Leila%20Mohammadyar"> Leila Mohammadyar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Plant preparations from thyme and garlic have been shown to be effective acaricides against the poultry red mite, Dermanyssus gallinae. In a layer house with a history of D. gallinae problem, mites were detected in the monitoring traps for the first time and number of them was counted. Then, some rows of layer house was sprayed twice using a concentration of 0.21 mg/cm2 thyme essential oil and 0.07 mg/cm2 garlic juice and a similar row was used as an untreated control group. Red mite traps made of cardboard were used to assess the mite density during days 1 and 7 after treatment and always removed after 24 h. the collected mites were counted and the efficacy against all mite stages (larvae, nymphs and adults) was calculated. Results showed that on day 1 and 7 after the administration of garlic extract efficacy rate was 92.05% and 74.62%, respectively. Moreover, efficacy rate on day 1 and 7 was 89.4% and 95.37% when treatment was done with thyme essential oil. It is concluded that using garlic juice to control of D. gallinae is more effective on short time. But thyme essential oil has a long time effect in compare to garlic preparation. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Dermanyssus%20gallinae" title="Dermanyssus gallinae">Dermanyssus gallinae</a>, <a href="https://publications.waset.org/abstracts/search?q=essential%20oil" title=" essential oil"> essential oil</a>, <a href="https://publications.waset.org/abstracts/search?q=garlic" title=" garlic"> garlic</a>, <a href="https://publications.waset.org/abstracts/search?q=thyme" title=" thyme"> thyme</a>, <a href="https://publications.waset.org/abstracts/search?q=efficacy" title=" efficacy"> efficacy</a> </p> <a href="https://publications.waset.org/abstracts/6300/assessment-of-susceptibility-of-the-poultry-red-mite-dermanyssus-gallinae-acari-dermanyssidae-to-some-plant-preparations-with-focus-on-exposure-time" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/6300.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">435</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2142</span> Green-synthesized of Selenium Nanoparticles Using Garlic Extract and Their Application for Rapid Detection of Salicylic Acid in Milk</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kashif%20Jabbar">Kashif Jabbar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Milk adulteration is a global concern, and the current study was plan to synthesize Selenium nanoparticles by green method using plant extract of garlic, Allium Sativum, and to characterize Selenium nanoparticles through different analytical techniques and to apply Selenium nanoparticles as fast and easy technique for the detection of salicylic acid in milk. The highly selective, sensitive, and quick interference green synthesis-based sensing of possible milk adulterants i.e., salicylic acid, has been reported here. Salicylic acid interacts with nanoparticles through strong bonding interactions, hence resulting in an interruption within the formation of selenium nanoparticles which is confirmed by UV-VIS spectroscopy, scanning electron microscopy, and x-ray diffraction. This interaction in the synthesis of nanoparticles resulted in transmittance wavelength that decrease with the increasing amount of salicylic acid, showing strong binding of selenium nanoparticles with adulterant, thereby permitting in-situ fast detection of salicylic acid from milk having a limit of detection at 10-3 mol and linear coefficient correlation of 0.9907. Conclusively, it can be draw that colloidal selenium could be synthesize successfully by garlic extract in order to serve as a probe for fast and cheap testing of milk adulteration. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=adulteration" title="adulteration">adulteration</a>, <a href="https://publications.waset.org/abstracts/search?q=green%20synthesis" title=" green synthesis"> green synthesis</a>, <a href="https://publications.waset.org/abstracts/search?q=selenium%20nanoparticles" title=" selenium nanoparticles"> selenium nanoparticles</a>, <a href="https://publications.waset.org/abstracts/search?q=salicylic%20acid" title=" salicylic acid"> salicylic acid</a>, <a href="https://publications.waset.org/abstracts/search?q=aggregation" title=" aggregation"> aggregation</a> </p> <a href="https://publications.waset.org/abstracts/169485/green-synthesized-of-selenium-nanoparticles-using-garlic-extract-and-their-application-for-rapid-detection-of-salicylic-acid-in-milk" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/169485.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">82</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2141</span> In silico and Toxicity Study of the Combination of Roselle (Hibiscus sabdariffa L.) and Garlic (Allium sativum L.) as Antihypertensive Herbs</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Doni%20Dermawan">Doni Dermawan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Hypertension is a disease with a high prevalence in Indonesia. The prevalence of hypertension in Indonesia is based on the Basic Health Research (Riskesdas) in 2013 which amounted to 25.8%. Medicinal plants have been widely used to treat hypertension including roselle (Hibiscus sabdariffa L.) and garlic (Allium sativum L.) by a mechanism as angiotensin converting enzyme (ACE) inhibitor. The purpose of this research is to analyze the in silico (molecular studies) of pharmacological effects and toxicity of roselle (Hibiscus sabdariffa L.) and garlic (Allium sativum L.) as well as a combination of both are used as antihypertensive herbs. The results of study showed that roselle (Hibiscus sabdariffa L.) and garlic (Allium sativum L.) have great potential as antihypertensive herbs based on the affinity and stability of active substances to specific receptor with a much better value than a of antihypertensive drugs (lisinopril). Toxicity values determined by the method of AST, ALT and ALP in which the three values obtained indicate the presence of acute toxic effects that need to be considered in determining the dose of the extract of roselle and garlic as antihypertensives. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Allium%20sativum" title="Allium sativum">Allium sativum</a>, <a href="https://publications.waset.org/abstracts/search?q=antihypertensive" title=" antihypertensive"> antihypertensive</a>, <a href="https://publications.waset.org/abstracts/search?q=Hibiscus%20sabdariffa" title=" Hibiscus sabdariffa"> Hibiscus sabdariffa</a>, <a href="https://publications.waset.org/abstracts/search?q=in%20silico" title=" in silico"> in silico</a>, <a href="https://publications.waset.org/abstracts/search?q=toxicity" title=" toxicity"> toxicity</a> </p> <a href="https://publications.waset.org/abstracts/69330/in-silico-and-toxicity-study-of-the-combination-of-roselle-hibiscus-sabdariffa-l-and-garlic-allium-sativum-l-as-antihypertensive-herbs" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/69330.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">342</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2140</span> Garlic Extracts Stimulating Innate Immune System in Marble Goby (Oxyeleotris marmoratus)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jiraporn%20Rojtinnakorn">Jiraporn Rojtinnakorn</a>, <a href="https://publications.waset.org/abstracts/search?q=Mallika%20Supa-Aksorn"> Mallika Supa-Aksorn</a>, <a href="https://publications.waset.org/abstracts/search?q=Sudaporn%20Tongsiri"> Sudaporn Tongsiri</a>, <a href="https://publications.waset.org/abstracts/search?q=Prachaub%20Chaibu"> Prachaub Chaibu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Marble goby is one of high demand consuming in Southeast Asia. However, the product was from riparian fisheries because of low yield in aquaculture, especially in nursery stage. Therefore, we studied for herb supplement in pellet feed of marble goby fingering. Garlic, a common herb and illustrated novel pharmaceutical and medical effectiveness, was considered. Garlic extracts with water (DW), 50% EtOH (50E), 95% EtOH (95E) and diethyl ether (DE) were subjected for feed additive to induce immune response in marble goby fingering for 0 (control), 0.3, 0.5, 1.0, 3.0 and 5.0 % (w/w). After seven days of feeding, blood was collected for analysis of blood composition; i.e. haematocrit (HCT), red blood cells (RBC), white blood cells (WBC) and humoral immune responses; i.e. lysozyme activity (Lys). It was resulted that values of HCT, WBC and Lys in all garlic fed group were significantly different from control (p < 0.05). For HCT, the highest values belonged to 5% DW and 0.5% 95E. For WBC and Lys, the highest values were 5% DW. For RBC, there was not obviously significant (p < 0.05). There were only 3 groups; 0.5% 95E, 1% and 5% DW, showed distinct statistical significance from the other groups. It was concluded that garlic extracts showed satisfy bioactivity to enhancing innate immune response in marble goby fingering. This result will be valuable for specific feed formula of marble goby nursery. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=garlic%20extract" title="garlic extract">garlic extract</a>, <a href="https://publications.waset.org/abstracts/search?q=innate%20immune" title=" innate immune"> innate immune</a>, <a href="https://publications.waset.org/abstracts/search?q=marble%20goby" title=" marble goby"> marble goby</a>, <a href="https://publications.waset.org/abstracts/search?q=Oxyeleotris%20marmoratus" title=" Oxyeleotris marmoratus "> Oxyeleotris marmoratus </a> </p> <a href="https://publications.waset.org/abstracts/64906/garlic-extracts-stimulating-innate-immune-system-in-marble-goby-oxyeleotris-marmoratus" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/64906.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">313</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2139</span> Effects of Garlic (Allium sativum) Juice on Semen Oxidation in Male Rats</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jamshid%20Ghiasi%20Ghalehkandi">Jamshid Ghiasi Ghalehkandi</a>, <a href="https://publications.waset.org/abstracts/search?q=Naser%20Maheri%20Sis"> Naser Maheri Sis</a>, <a href="https://publications.waset.org/abstracts/search?q=Yahya%20Ebrahimnezhad"> Yahya Ebrahimnezhad</a>, <a href="https://publications.waset.org/abstracts/search?q=Shahin%20Hassanpour"> Shahin Hassanpour</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The objective of present study was to examine the effects of fresh garlic juice on semen malondialdehyde (MDA), superoxide dismutase (SOD), glutathione peroxidase (GPx) and total antioxidant status (TAS) in male rats. Fifty-four male rats (230-250 g) were allocated into 3 treatment groups (each include 3 groups and 6 replicate). Group 1 served as water control. In group 2, rats were gavaged with 60 mg/kg garlic juice. In group 3, rats were offered 120 mg/kg garlic juice. Animals received treatments orally and ad libitum access to chow pellets and fresh water. After 4 weeks, animals were killed, testes were taken out and semen samples were used to determine MDA, SOD, GPx and TAS activity. According to the results, garlic juice (120 mg/kg) significantly declined semen MDA activity compared to control group (P<0.05). These results suggest that presumably garlic juice protects semen oxidation in rat testes. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=garlic%20juice" title="garlic juice">garlic juice</a>, <a href="https://publications.waset.org/abstracts/search?q=chromium%20chloride" title=" chromium chloride"> chromium chloride</a>, <a href="https://publications.waset.org/abstracts/search?q=semen" title=" semen"> semen</a>, <a href="https://publications.waset.org/abstracts/search?q=rat" title=" rat"> rat</a> </p> <a href="https://publications.waset.org/abstracts/11210/effects-of-garlic-allium-sativum-juice-on-semen-oxidation-in-male-rats" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/11210.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">764</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2138</span> Palatability of a Garlic and Citrus Extract Feed Supplement to Enhance Energy Retention and Methane Production in Ruminants in vivo</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Michael%20Graz">Michael Graz</a>, <a href="https://publications.waset.org/abstracts/search?q=Andrew%20Shearer"> Andrew Shearer</a>, <a href="https://publications.waset.org/abstracts/search?q=Gareth%20Evans"> Gareth Evans</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Manipulation of rumen bacteria is receiving increasing attention as a way of controlling greenhouse gas (GHG) emissions that are generated by the agricultural sector. Feed supplementation in particular is one of the ways in which this drive is being addressed, in particular with reference to livestock-generated GHG emissions. A blend of naturally occurring chemical extracts obtained from garlic and bitter orange extracts has been identified as a natural, sustainable and non-antibiotic based way of reducing methane production by ruminant livestock. In the current study, the acceptability and impact of this blend of natural extracts on feed rations of beef cattle was trialed in vivo on a commercial farm in Europe. Initial findings have demonstrated acceptable palatability, with all animals accepting the feed supplement into their ration both when it was mixed into the total daily ration and when used as a part of their high energy rations. Measurement of the impact of this feed supplement on productivity weight gain and milk quality is ongoing. In conclusion, this field study confirmed the palatability of the combination of garlic and citrus extracts and hence pointed to possibility of the extract blend to improve digestion, enhance body energy retention and limit CH4 formation in relation to feed intake. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=citrus" title="citrus">citrus</a>, <a href="https://publications.waset.org/abstracts/search?q=garlic" title=" garlic"> garlic</a>, <a href="https://publications.waset.org/abstracts/search?q=methane%20reduction" title=" methane reduction"> methane reduction</a>, <a href="https://publications.waset.org/abstracts/search?q=palatability" title=" palatability"> palatability</a>, <a href="https://publications.waset.org/abstracts/search?q=ruminants" title=" ruminants"> ruminants</a> </p> <a href="https://publications.waset.org/abstracts/68925/palatability-of-a-garlic-and-citrus-extract-feed-supplement-to-enhance-energy-retention-and-methane-production-in-ruminants-in-vivo" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/68925.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">395</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2137</span> Growth Performance of New Born Holstein Calves Supplemented with Garlic (Allium sativum) Powder and Probiotics</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=T.%20W.%20Kekana">T. W. Kekana</a>, <a href="https://publications.waset.org/abstracts/search?q=J.%20J.%20Baloyi"> J. J. Baloyi</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20C.%20Muya"> M. C. Muya</a>, <a href="https://publications.waset.org/abstracts/search?q=F.%20V.%20Nherera"> F. V. Nherera</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Secondary metabolites (thiosulphinates) from Allium sativum are able to stimulate the production of volatile fatty acids. This study was carried out to investigate the effects of feeding Garlic powder or probiotics or a combination of both on feed intake and growth performance of Holstein calves. Neonatal calves were randomly allocated, according to birth weight, to four dietary treatments, each with 8 calves. The treatments were: C control, no additive (C), G: supplemented with either 5g/d garlic powder (G) or 4 g/d probiotics (P) or GP 5g/d garlic powder and 4 g/d probiotics compound (GP) with the total viable count of 1.3 x 107 cfu/g. Garlic and probiotics were diluted in the daily milk allocation from day 4. Commercial (17.5% CP) starter feed and fresh water were available ad libitum from day 4 until day 42 of age. Calves fed GP (0.27 kg day-1) tended (P=0.055) to have higher DMI than C (0.22 kg day-1). Milk, water, CP, fat intake and FCR were not affected (P>0.05) by the treatments. Metibolisable energy (ME) intake for GP group tended (P=0.058) to be higher than C calves. Combination of G and P (60.3 kg) tended (P = 0.056) to be higher than C (56.0 kg) calves on final BW. Garlic, probiotics or their combination did not affect calve’s HG, ADG and BL (P>0.05). The results of the current study indicated that combination of garlic and probiotics may improve nutrients intake and body weight when fed to calves during the first 42 days of life. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=garlic%20powder" title="garlic powder">garlic powder</a>, <a href="https://publications.waset.org/abstracts/search?q=probiotics" title=" probiotics"> probiotics</a>, <a href="https://publications.waset.org/abstracts/search?q=intake" title=" intake"> intake</a>, <a href="https://publications.waset.org/abstracts/search?q=growth" title=" growth"> growth</a>, <a href="https://publications.waset.org/abstracts/search?q=Holstein%20calves" title=" Holstein calves"> Holstein calves</a> </p> <a href="https://publications.waset.org/abstracts/14153/growth-performance-of-new-born-holstein-calves-supplemented-with-garlic-allium-sativum-powder-and-probiotics" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/14153.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">671</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2136</span> Antimicrobial Activity of Seed Oil of Garlic and Moringa oleifera against Some Food-Borne Microorganisms</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mansur%20Abdulrasheed">Mansur Abdulrasheed</a>, <a href="https://publications.waset.org/abstracts/search?q=Ibrahim%20I.%20Hussein"> Ibrahim I. Hussein</a>, <a href="https://publications.waset.org/abstracts/search?q=Ahmed%20M.%20Mubarak"> Ahmed M. Mubarak</a>, <a href="https://publications.waset.org/abstracts/search?q=Ahmed%20F.%20Umar"> Ahmed F. Umar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study was aimed at evaluating the phytochemical constituents and the antimicrobial activity of the seed oil of Moringa oleifera and garlic against some selected food-borne microorganisms (Staphylococcus aureus, Escherichia coli, Salmonella spp and Pseudomonas aeruginosa) using disc diffusion method. The results of the phytochemical screening revealed differences in the presence of the phytochemicals among the extracts. Saponins were detected in both Moringa oleifera and garlic seed oil, while alkaloid and tannins were observed in seed oil of garlic. Furthermore, the antibacterial assay results show that the seed oil of Moringa oleifera was inactive against all the tested organisms, even at 100 % concentration. In contrast, garlic oil was found to be active against all the tested organisms. The highest inhibition was observed in E. coli (12 mm) at 100 % concentration, while at 20 % concentration, Salmonella Sp and P. aeruginosa showed the least inhibiton (6 mm). The antimicrobial activity of the seed oil of garlic may be attributed to its phytochemicals components which were not detected in the seed oil of Moringa oleifera. The results of this study have shown the potentials of the seed oil of garlic as an antimicrobial agent more especially in foods, by inhibiting the growth of the test organisms, which range from food-borne pathogens to food spoilage organisms. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antimicrobial" title="antimicrobial">antimicrobial</a>, <a href="https://publications.waset.org/abstracts/search?q=garlic" title=" garlic"> garlic</a>, <a href="https://publications.waset.org/abstracts/search?q=Moringa%20oleifera" title=" Moringa oleifera"> Moringa oleifera</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20borne%20pathogens" title=" food borne pathogens"> food borne pathogens</a> </p> <a href="https://publications.waset.org/abstracts/43278/antimicrobial-activity-of-seed-oil-of-garlic-and-moringa-oleifera-against-some-food-borne-microorganisms" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/43278.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">506</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2135</span> The Effectiveness of Herbal Capsules Ethanol Extract of Celery (Apium graveolens L.) and Bulb of Garlic (Allium sativum L.) in Lowering Total Cholesterol Levels in Patients with Hypercholesterolemia</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Anton%20Bahtiar">Anton Bahtiar</a>, <a href="https://publications.waset.org/abstracts/search?q=Lukas%20Tjandra%20Leksana"> Lukas Tjandra Leksana</a>, <a href="https://publications.waset.org/abstracts/search?q=Fransiscus%20D.%20Suyatna"> Fransiscus D. Suyatna</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Hypercholesterolemia is one of the major risk factors that can trigger the development of cardiovascular disease, especially coronary heart disease. One of the traditional drugs used for hypercholesterolemia is a combination of herbs celery (Apium graveolens) and garlic (Allium sativum). This study aimed to investigate the effects of the extract on lipid profile in hypercholesterolemic subjects. Subjects consisted of patients with traditional medicine clinic in Jakarta. Each subject received treatment capsules containing herbal extract and placebo capsules. On the 44 subjects, the lipid profile was examined blood levels of total cholesterol, HDL, LDL, and triglycerides. Paired two-tailed t-test was used for the difference between lipid profile of the therapy group and the placebo group. The changes in the lipid profile between the treatment groups and the placebo group for total cholesterol, HDL, LDL, and triglycerides was 14,82 ± 6,946;1.45 ± 2,945;6,98 ± 8,105;2,48 ± 6,504 mg/dL. The herbal extract decrease blood cholesterol and LDL levels significantly (P <0.05). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Allium%20sativum" title="Allium sativum">Allium sativum</a>, <a href="https://publications.waset.org/abstracts/search?q=Apium%20graveolens" title=" Apium graveolens"> Apium graveolens</a>, <a href="https://publications.waset.org/abstracts/search?q=hypercholesterolemia" title=" hypercholesterolemia"> hypercholesterolemia</a>, <a href="https://publications.waset.org/abstracts/search?q=cholesterol" title=" cholesterol"> cholesterol</a>, <a href="https://publications.waset.org/abstracts/search?q=HDL" title=" HDL"> HDL</a>, <a href="https://publications.waset.org/abstracts/search?q=LDL" title=" LDL"> LDL</a> </p> <a href="https://publications.waset.org/abstracts/47441/the-effectiveness-of-herbal-capsules-ethanol-extract-of-celery-apium-graveolens-l-and-bulb-of-garlic-allium-sativum-l-in-lowering-total-cholesterol-levels-in-patients-with-hypercholesterolemia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/47441.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">332</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2134</span> Comparison of Antimicrobial Activity of Seed Oil of Garlic and Moringa oleifera against Some Food-Borne Microorganisms</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mansur%20Abdulrasheed">Mansur Abdulrasheed</a>, <a href="https://publications.waset.org/abstracts/search?q=Ibrahim%20I.%20Hussein"> Ibrahim I. Hussein</a>, <a href="https://publications.waset.org/abstracts/search?q=Ahmed%20M.%20Mubarak"> Ahmed M. Mubarak</a>, <a href="https://publications.waset.org/abstracts/search?q=Ahmed%20F.%20Umar"> Ahmed F. Umar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study was aimed at evaluating the phytochemical constituents and the antimicrobial activity of the seed oil of Moringa oleifera and garlic against some selected food-borne microorganisms (Staphylococcus aureus, Escherichia coli, Salmonella spp and Pseudomonas aeruginosa) using disc diffusion method. The results of the phytochemical screening revealed differences in the presence of the phytochemicals among the extracts. Saponins were detected in both Moringa oleifera and garlic seed oil, while alkaloid and tannins were observed in seed oil of garlic. Furthermore, the antibacterial assay results show that the seed oil of Moringa oleifera was inactive against all the tested organisms, even at 100 % concentration. In contrast, garlic oil was found to be active against all the tested organisms. The highest inhibition was observed in E. coli (12 mm)at 100 % concentration, while at 20 % concentration, Salmonella Sp and P. aeruginosa showed the least inhibit on (6 mm). The antimicrobial activity of the seed oil of garlic may be attributed to its phytochemicals components which were not detected in the seed oil of Moringa oleifera. The results of this study have shown the potentials of the seed oil of garlic as an antimicrobial agent more especially in foods, by inhibiting the growth of the test organisms, which range from food-borne pathogens to food spoilage organisms. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antimicrobial" title="antimicrobial">antimicrobial</a>, <a href="https://publications.waset.org/abstracts/search?q=garlic" title=" garlic"> garlic</a>, <a href="https://publications.waset.org/abstracts/search?q=Moringa%20oleifera" title=" Moringa oleifera"> Moringa oleifera</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20borne%20pathogens" title=" food borne pathogens"> food borne pathogens</a> </p> <a href="https://publications.waset.org/abstracts/46577/comparison-of-antimicrobial-activity-of-seed-oil-of-garlic-and-moringa-oleifera-against-some-food-borne-microorganisms" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/46577.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">414</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2133</span> The Effects of Garlic (Allium sativum) in the Diet on Some Serum Biochemical Parameters of Oscar Fish (Astronotus ocellatus) </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ali%20Saghaei">Ali Saghaei</a>, <a href="https://publications.waset.org/abstracts/search?q=Negar%20Ghotbeddin"> Negar Ghotbeddin</a>, <a href="https://publications.waset.org/abstracts/search?q=Ebrahim%20Rajabzadeh%20Ghatrami"> Ebrahim Rajabzadeh Ghatrami</a>, <a href="https://publications.waset.org/abstracts/search?q=Milad%20Maniat"> Milad Maniat</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The use of herbs as natural additives in fish diets are used to enhance the efficiency and safety systems. The use of herbs, garlic, due to the structure and composition of it has beneficial role in human nutrition and animal nutrition. This study was conducted evaluate the effect different levels of garlic (Allium sativum) powder on the some serum biochemical parameters of Oscar fish (Astronotus ocellatus). Fish were divided into four groups fed on diets containing garlic in different levels; 5 g kg˗1, 10 g kg-1, 20 g kg-1, 30 g kg-1 diet and the control group diet was without garlic. A total number of 300 fish was used and Triplicate groups of Oscar fish with initial weight of 12.43±0.24 g were hand-fed to visual satiation at three meals per day. The experiment extended for two months. Total Protein (TP), Albumin (ALB), Globulin (GLB) and Albumin/Globulin (A/G) ratio, were determined. Based on the results, no significant differences were seen among treatments and control groups during the experimental period for TP, ALB, GLB, and A/G ratio (p > 0.05). Although, the highest amount of serum total protein and globulin levels were observed in diet containing 10 g kg-1 of garlic. Also, the highest value of albumin and A/G were observed in diet containing 20 g kg-1 of garlic, but there were no significant difference with other treatments. The results of this study show that addition of garlic Allium sativum to fish diet can improve fish health. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=garlic%20%28Allium%20sativum%29" title="garlic (Allium sativum)">garlic (Allium sativum)</a>, <a href="https://publications.waset.org/abstracts/search?q=serum" title=" serum"> serum</a>, <a href="https://publications.waset.org/abstracts/search?q=Oscar%20fish%20%28Astronotus%20ocellatus%29" title=" Oscar fish (Astronotus ocellatus)"> Oscar fish (Astronotus ocellatus)</a>, <a href="https://publications.waset.org/abstracts/search?q=iran" title=" iran"> iran</a> </p> <a href="https://publications.waset.org/abstracts/30416/the-effects-of-garlic-allium-sativum-in-the-diet-on-some-serum-biochemical-parameters-of-oscar-fish-astronotus-ocellatus" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/30416.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">482</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2132</span> Effects of Temperature Dryer on Allicin and Pirvic Acid Measurments Garlic Powder after Drying Process</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Rezvani%20Aghdam%20Ali">Rezvani Aghdam Ali</a>, <a href="https://publications.waset.org/abstracts/search?q=Aleemrani%20Nejad%20Seyed%20Mohammad%20Hossein"> Aleemrani Nejad Seyed Mohammad Hossein</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Introduction: Dryed Garlic has plentiful health and medicinal value and is used in industrial food the forms of flakes or powders. Many health and medicinal properties of Garlic are attributed to allicin. This substance is produced enzymatically after crushing. Since temperature affected on enzymatic action, then is important factor on pirovic acid and allicin retention. Materials and Methods: This study investigated the effects of temperature on qualitative characteristics such as color of powder and pirovic acid and alicin retention in a convective hot-air dryer. For this reason, half cloves of Shushtar Garlics (Allium sativum L.) were dried at air temperatures of 50 and 70°C. Results: Results showed that increasing temperature was resulted changing color. Pirovic acid increased when half cloves Garlic were dried at 70°C. Allicin of half cloves also increased with increasing temperature. Conclusions: According to findings of this research, half cloves which dried in 70 degree centigrade can be introduced the best conditions for producing Garlic powder. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=garlic" title="garlic">garlic</a>, <a href="https://publications.waset.org/abstracts/search?q=drying" title=" drying"> drying</a>, <a href="https://publications.waset.org/abstracts/search?q=pirovic%20acid" title=" pirovic acid"> pirovic acid</a>, <a href="https://publications.waset.org/abstracts/search?q=allicin" title=" allicin"> allicin</a> </p> <a href="https://publications.waset.org/abstracts/30946/effects-of-temperature-dryer-on-allicin-and-pirvic-acid-measurments-garlic-powder-after-drying-process" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/30946.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">332</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2131</span> Laying Performance of Itik Pinas (Anas platyrynchos Linnaeus) as Affected by Garlic (Allium sativum) Powder in Drinking Water</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Gianne%20Bianca%20P.%20Manalo">Gianne Bianca P. Manalo</a>, <a href="https://publications.waset.org/abstracts/search?q=Ernesto%20A.%20Martin"> Ernesto A. Martin</a>, <a href="https://publications.waset.org/abstracts/search?q=Vanessa%20V.%20Velasco"> Vanessa V. Velasco</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The laying performance, egg quality, egg classification, and income over feed cost of Improved Philippine Mallard duck (Itik Pinas) were examined as influenced by garlic powder in drinking water. A total of 48 ducks (42 females and 6 males) were used in the study. The ducks were allocated into two treatments - with garlic powder (GP) and without garlic powder (control) in drinking water. Each treatment had three replicates with eight ducks (7 females and 1 male) per replication. The results showed that there was a significant (P = 0.03) difference in average egg weight where higher values were attained by ducks with GP (77.67 g ± 0.64) than the control (75.64 g ± 0.43). The supplementation of garlic powder in drinking water, however, did not affect the egg production, feed intake, FCR, egg mass, livability, egg quality and egg classification. The Itik Pinas with GP in drinking water had numerically higher income over feed cost than those without. GP in drinking water can be considered in raising Itik Pinas. Further studies on increasing level of GP and long feeding duration also merit consideration to substantiate the findings. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=phytogenic" title="phytogenic">phytogenic</a>, <a href="https://publications.waset.org/abstracts/search?q=garlic%20powder" title=" garlic powder"> garlic powder</a>, <a href="https://publications.waset.org/abstracts/search?q=Itik-Pinas" title=" Itik-Pinas"> Itik-Pinas</a>, <a href="https://publications.waset.org/abstracts/search?q=egg%20weight" title=" egg weight"> egg weight</a>, <a href="https://publications.waset.org/abstracts/search?q=egg%20production" title=" egg production"> egg production</a> </p> <a href="https://publications.waset.org/abstracts/169537/laying-performance-of-itik-pinas-anas-platyrynchos-linnaeus-as-affected-by-garlic-allium-sativum-powder-in-drinking-water" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/169537.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">84</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2130</span> Egg Yolk and Serum Cholesterol Reducing Effect of Garlic and Natural Cocoa Powder Using Laying Birds as Model</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Onyimonyi%20Anselm%20Ego">Onyimonyi Anselm Ego</a>, <a href="https://publications.waset.org/abstracts/search?q=Obi-Keguna%20Christy"> Obi-Keguna Christy</a>, <a href="https://publications.waset.org/abstracts/search?q=Dim%20Emmanuel%20Chinonso"> Dim Emmanuel Chinonso</a>, <a href="https://publications.waset.org/abstracts/search?q=Ugwuanyi%20Evelyn"> Ugwuanyi Evelyn</a>, <a href="https://publications.waset.org/abstracts/search?q=Uzochukwu%20Ifeanyi%20Emmanuel"> Uzochukwu Ifeanyi Emmanuel</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A total of 144 Shaver Brown Layers in their sixteenth week of lay were used in a twelve weeks study to evaluate the egg yolk and serum cholesterol of the birds when fed varying dietary combinations of garlic and natural cocoa powder. The birds were randomly assigned into nine dietary treatments with 16 birds per treatment. Each bird was housed separately in a cage measuring 45 cm x 35 cm in an open sided battery cage house typical of the tropics. A standard poultry mash diet with 16.5% CP and 2800 KcalME/kg was formulated as the basal ration which also served as the control diet. Garlic and natural cocoa powder were incorporated in varying combinations (50 g or 100 g/100 kg of feed) in the remaining eight treatments. Weekly data of egg weight, egg length, egg diameter, yolk weight, albumen weight and hen day egg production were kept. Egg yolk and serum cholesterol levels were determined using a Randox kit. Results showed that birds receiving garlic and natural cocoa powder had significantly (P<0.05) reduced egg and albumen weight as compared to control birds. Hen day production of the birds was also significantly higher than control birds. Egg yolk and serum cholesterol of birds receiving the garlic and natural cocoa powder were significantly (P<0.05) lower than the control. Serum cholesterol levels showed decline in the birds receiving garlic and natural cocoa powder. The least yolk cholesterol level of 160 mg/dl was observed in birds receiving 50g garlic and 50 g natural cocoa powder (Treatment 5). Control birds had an egg cholesterol level of 245.45 mg/dl. It was concluded that incorporating garlic and natural cocoa powder in the diets of laying hens can result in a significant reduction in the egg and serum cholesterol levels. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=egg" title="egg">egg</a>, <a href="https://publications.waset.org/abstracts/search?q=serum" title=" serum"> serum</a>, <a href="https://publications.waset.org/abstracts/search?q=cholesterol" title=" cholesterol"> cholesterol</a>, <a href="https://publications.waset.org/abstracts/search?q=garlic" title=" garlic"> garlic</a> </p> <a href="https://publications.waset.org/abstracts/30162/egg-yolk-and-serum-cholesterol-reducing-effect-of-garlic-and-natural-cocoa-powder-using-laying-birds-as-model" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/30162.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">766</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2129</span> Effects of Cinnamon, Garlic, and Yucca Extracts on Growth Performance and Serum Biochemical Parameters in Broilers</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Anguo%20Chen">Anguo Chen</a>, <a href="https://publications.waset.org/abstracts/search?q=Huajie%20Chen"> Huajie Chen</a>, <a href="https://publications.waset.org/abstracts/search?q=Caimei%20Yang"> Caimei Yang</a>, <a href="https://publications.waset.org/abstracts/search?q=Qihua%20Hong"> Qihua Hong</a>, <a href="https://publications.waset.org/abstracts/search?q=Jun%20Feng"> Jun Feng</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The experiment was conducted with 360 one-day-old Avian commercial broilers to study the effects of dietary cinnamon extract (CE), garlic extract (GE) and yucca extract (YE) on growth performance and serum biochemical parameters in broilers. The chickens were randomly divided equally into 4 treatment groups, each group with 3 replications, and received the same basal corn-bean diets included a starter from 1 d to 21 d and then a grower until 42 d, added with recommended dose 250 mg/kg CE, 25 mg/kg GE and 10 mg/kg YE to relevant group, respectively. The birds were kept in a stainless steel net coop each replication with 24 h light and were fed and drunk ad libitum. At 21 d and 42 d of age, 6 chicks were respectively picked out from every group and were bled to collect serum samples and intestinal samples for laboratory analysis. The results showed that the average daily gain (ADG) of CE, GE and YE group were increased by 7.20% (P<0.05), 3.43% (P>0.05) and 4.89% (P>0.05), feed gain ratio (F/G) was improved by 9.71% (P<0.05), 3.40% (P>0.05) and 3.40% (P>0.05) compared with the control, respectively. At 21 d of age, the content of serum urea nitrogen (SUN) and serum uric acid (SUA) and the activity of serum xanthine oxidase (SXO) in CE group were reduced by 35.17% (P<0.01), 13.73% (P<0.01) and 16.33% (P<0.05) compared with the control, respectively. At 42 d of age, SUN and SUA level and SXO activity were lowered by 24.35% (P<0.01), 15.49% (P<0.05) and 23.09% (P<0.01), respectively. The SXO activity in CE group was decreased by 14.86% (P<0.01) and 15.34%(P<0.01) compare with GE and YE group, respectively. Also, adding CE, GE and YE into broiler diets resulted in lower UN and UA level of intestinal contents. It is clear that CE was more significantly decreased the SXO activity and SUA levels than GE and YE, especially at the latter period, thereby it may play a more important role in improving the growth performance of broilers. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cinnamon%20extract" title="cinnamon extract">cinnamon extract</a>, <a href="https://publications.waset.org/abstracts/search?q=broiler" title=" broiler"> broiler</a>, <a href="https://publications.waset.org/abstracts/search?q=growth%20performance" title=" growth performance"> growth performance</a>, <a href="https://publications.waset.org/abstracts/search?q=serum%20uric%20acid" title=" serum uric acid"> serum uric acid</a>, <a href="https://publications.waset.org/abstracts/search?q=serum%20xanthine%20oxidase" title=" serum xanthine oxidase"> serum xanthine oxidase</a> </p> <a href="https://publications.waset.org/abstracts/3707/effects-of-cinnamon-garlic-and-yucca-extracts-on-growth-performance-and-serum-biochemical-parameters-in-broilers" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/3707.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">440</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2128</span> Preservation of Traditional Algerian Sausage Against Microbial Activity by the Garlic (Allium Sativum L.)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Abed%20Hannane">Abed Hannane</a>, <a href="https://publications.waset.org/abstracts/search?q=Rouag%20Noureddine"> Rouag Noureddine</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The present study aims to evaluate the association of fresh garlic (Allium sativum L.) and storage at 4°C in preserving the microbiological, nutritional, and sanitary quality of Merguez-type sausages prepared and sold locally from meat offal. The analysis focused on the evaluation of the microbiological quality of fifteen samples randomly taken from several butcheries in the wilaya of BBA, eastern Algeria. The bacteriological analysis revealed the presence of 6.88.10⁵ CFU/g of total aerobic bacteria, 5.39.10⁵ CFU/g of total coliforms, 2.23.10⁵ CFU/g of fecal coliforms, 2.43.103 CFU/g of Escherichia coli and 1.8.10⁵ CFU/g of coagulase-positive staphylococci, values higher than Algerian standards. The addition of fresh garlic as an antibacterial preservative at concentrations of 0.06, 0.12, 0.18, and 0.24 g/g to ground beef samples and stored in the refrigerator at 4°C for 15 days. The addition of garlic to Merguez made it possible to significantly reduce the presence of different bacterial groups during their refrigerated storage, compared to untreated meat, bringing it below the standards defined in the matter. Thus, the use of garlic as a food additive at a concentration of 0.12 g/g was sufficient to obtain levels according to Algerian standards equal to 1.8.10⁴ CFU/g of total aerobic bacteria, 9.48.10³ CFU/ g of total coliforms, 3.68.10³ UFC/g fecal coliforms, 4.56.10² UFC/g of E.coli 2.39.10⁴ UFC/g of coagulase-positive staphylococci. It is clear that thanks to the addition of garlic to Merguez, the sanitary quality has been improved by reducing the aerobic bacterial load and increasing the shelf life at 4°C. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antimicrobial%20effect" title="antimicrobial effect">antimicrobial effect</a>, <a href="https://publications.waset.org/abstracts/search?q=garlic" title=" garlic"> garlic</a>, <a href="https://publications.waset.org/abstracts/search?q=sausage" title=" sausage"> sausage</a>, <a href="https://publications.waset.org/abstracts/search?q=storage" title=" storage"> storage</a> </p> <a href="https://publications.waset.org/abstracts/158658/preservation-of-traditional-algerian-sausage-against-microbial-activity-by-the-garlic-allium-sativum-l" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/158658.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">100</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2127</span> Effect of Feed Additives, Allium sativum and Argana spinosa Oil on the Growth of Rainbow Trout Fingerlings (Oncorhynchus mykiss)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=El%20Hassan%20Abba">El Hassan Abba</a>, <a href="https://publications.waset.org/abstracts/search?q=Touria%20Hachi"> Touria Hachi</a>, <a href="https://publications.waset.org/abstracts/search?q=Mhamed%20Khaffou"> Mhamed Khaffou</a>, <a href="https://publications.waset.org/abstracts/search?q=Nezha%20El%20Adel"> Nezha El Adel</a>, <a href="https://publications.waset.org/abstracts/search?q=Abdelkhalek%20Zraouti"> Abdelkhalek Zraouti</a>, <a href="https://publications.waset.org/abstracts/search?q=Hassan%20ElIdrissi"> Hassan ElIdrissi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The present study has the overall objective of studying the effect of garlic and Argan oil on the growth of Rainbow trout (Oncorhynchus mykiss) fingerlings at the Ras El Ma (Azrou) salmon farming station during the 2023 production period. The fingerlings were distributed in seven tanks at a rate of 1000 per lot. The first control tank (B0) received only the feed without additives. Tanks B1, B2, B3, and B4 received garlic as a feed additive at a rate of 1%, 1.5%, 2% and 2.5% respectively. The fingerlings in tanks B5 and B6, in addition to 2.5% garlic, received 5 and 10ml argon oil, respectively. During this two-month experiment, the weight growth of the fingerlings and the physico-chemical parameters of the water that are favorable for fry rearing (hydrogen potential, temperature, dissolved oxygen, and electrical conductivity) were monitored. The weight growth of fingerlings receiving garlic was positive (mean weight: 4.95g, 5.43g, 5.13g, and 5.06g) compared with control fingerlings (mean weight: 3.88g). The maximum average weight was obtained with 1.5% garlic (average weight: 5.43g). The addition of 5 and 10ml of argon oil to B5 and B6 resulted in a slight increase in weight for the B5 fingerlings (5.37g) compared with the B4 control fingerlings (mean weight: 5.06g) but a minor decrease for the B6 batch (4.73g). The experimental results showed that the use of these feed additives had a positive effect on growth and yield, regardless of the quantities used. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Oncorhychus%20mykiss" title="Oncorhychus mykiss">Oncorhychus mykiss</a>, <a href="https://publications.waset.org/abstracts/search?q=fry" title=" fry"> fry</a>, <a href="https://publications.waset.org/abstracts/search?q=feed%20additive" title=" feed additive"> feed additive</a>, <a href="https://publications.waset.org/abstracts/search?q=garlic" title=" garlic"> garlic</a>, <a href="https://publications.waset.org/abstracts/search?q=argon%20oil" title=" argon oil"> argon oil</a>, <a href="https://publications.waset.org/abstracts/search?q=weight%20growth" title=" weight growth"> weight growth</a> </p> <a href="https://publications.waset.org/abstracts/175461/effect-of-feed-additives-allium-sativum-and-argana-spinosa-oil-on-the-growth-of-rainbow-trout-fingerlings-oncorhynchus-mykiss" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/175461.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">91</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2126</span> Evaluation of the Antibacterial Effects of Turmeric Oleoresin, Capsicum Oleoresin and Garlic Essential Oil against Salmonella enterica Typhimurium</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jun%20Hyung%20Lee">Jun Hyung Lee</a>, <a href="https://publications.waset.org/abstracts/search?q=Robin%20B.%20Guevarra"> Robin B. Guevarra</a>, <a href="https://publications.waset.org/abstracts/search?q=Jin%20Ho%20Cho"> Jin Ho Cho</a>, <a href="https://publications.waset.org/abstracts/search?q=Bo-Ra%20Kim"> Bo-Ra Kim</a>, <a href="https://publications.waset.org/abstracts/search?q=Jiwon%20Shin"> Jiwon Shin</a>, <a href="https://publications.waset.org/abstracts/search?q=Doo%20Wan%20Kim"> Doo Wan Kim</a>, <a href="https://publications.waset.org/abstracts/search?q=Young%20Hwa%20Kim"> Young Hwa Kim</a>, <a href="https://publications.waset.org/abstracts/search?q=Minho%20Song"> Minho Song</a>, <a href="https://publications.waset.org/abstracts/search?q=Hyeun%20Bum%20Kim"> Hyeun Bum Kim</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Salmonella is one of the most important swine pathogens, causing acute or chronic digestive diseases, such as enteritis. The acute form of enteritis is common in young pigs of 2-4 months of age. Salmonellosis in swine causes a huge economic burden to swine industry by reducing production. Therefore, it is necessary that swine industries should strive to decrease Salmonellosis in pigs in order to reduce economic losses. Thus, we tested three types of natural plant extracts(PEs) to evaluate antibacterial effects against Salmonella enterica Typhimurium isolated from the piglet with Salmonellosis. Three PEs including turmeric oleoresin (containing curcumin 79 to 85%), capsicum oleoresin (containing capsaicin 40%-40.1%), and garlic essential oil (100% natural garlic) were tested using the direct contact agar diffusion test, minimum inhibitory concentration test, growth curve assay, and heat stability test. The tests were conducted with PEs at each concentration of 2.5%, 5%, and 10%. For the heat stability test, PEs with 10% concentration were incubated at each 4, 20, 40, 60, 80, and 100 °C for 1 hour; then the direct contact agar diffusion test was used. For the positive and negative controls, 0.5N HCl and 1XPBS were used. All the experiments were duplicated. In the direct contact agar diffusion test, garlic essential oil with 2.5%, 5%, and 10% concentration showed inhibit zones of 1.5cm, 2.7cm, and 2.8cm diameters compared to that of 3.5cm diameter for 0.5N HCl. The minimum inhibited concentration of garlic essential oil was 2.5%. Growth curve assay showed that the garlic essential oil was able to inhibit Salmonella growth significantly after 4hours. The garlic essential oil retained the ability to inhibit Salmonella growth after heat treatment at each temperature. However, turmeric and capsicum oleoresins were not able to significantly inhibit Salmonella growth by all the tests. Even though further in-vivo tests will be needed to verify effects of garlic essential oil for the Salmonellosis prevention for piglets, our results showed that the garlic essential oil could be used as a potential natural agent to prevent Salmonellosis in swine. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=garlic%20essential%20oil" title="garlic essential oil">garlic essential oil</a>, <a href="https://publications.waset.org/abstracts/search?q=pig" title=" pig"> pig</a>, <a href="https://publications.waset.org/abstracts/search?q=salmonellosis" title=" salmonellosis"> salmonellosis</a>, <a href="https://publications.waset.org/abstracts/search?q=Salmonella%20enterica" title=" Salmonella enterica"> Salmonella enterica</a> </p> <a href="https://publications.waset.org/abstracts/87288/evaluation-of-the-antibacterial-effects-of-turmeric-oleoresin-capsicum-oleoresin-and-garlic-essential-oil-against-salmonella-enterica-typhimurium" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/87288.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">173</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2125</span> Evaluation of the Antibacterial Effects of Turmeric Oleoresin, Capsicum Oleoresin and Garlic Essential Oil against Shiga Toxin-Producing Escherichia coli</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jun%20Hyung%20Lee">Jun Hyung Lee</a>, <a href="https://publications.waset.org/abstracts/search?q=Robin%20B.%20Guevarra"> Robin B. Guevarra</a>, <a href="https://publications.waset.org/abstracts/search?q=Jin%20Ho%20Cho"> Jin Ho Cho</a>, <a href="https://publications.waset.org/abstracts/search?q=Bo-Ra%20Kim"> Bo-Ra Kim</a>, <a href="https://publications.waset.org/abstracts/search?q=Jiwon%20Shin"> Jiwon Shin</a>, <a href="https://publications.waset.org/abstracts/search?q=Doo%20Wan%20Kim"> Doo Wan Kim</a>, <a href="https://publications.waset.org/abstracts/search?q=Young%20Hwa%20Kim"> Young Hwa Kim</a>, <a href="https://publications.waset.org/abstracts/search?q=Minho%20Song"> Minho Song</a>, <a href="https://publications.waset.org/abstracts/search?q=Hyeun%20Bum%20Kim"> Hyeun Bum Kim</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Colibacillosis is one of the major health problems in young piglets ultimately resulting in their death, and it is common especially in young piglets. For the swine industry, colibacillosis is one of the important economic burdens. Therefore, it is necessary for the swine industries to prevent Colibacillosis in piglets in order to reduce economic losses. Thus, we tested three types of natural plant extracts (PEs) to evaluate antibacterial effects against Shiga toxin-producing Escherichia coli (STEC) isolated from the piglet. Three PEs including turmeric oleoresin (containing curcumin 79 to 85%), capsicum oleoresin (containing capsaicin 40%-40.1%), and garlic essential oil (100% natural garlic) were tested using the direct contact agar diffusion test, minimum inhibitory concentration test, growth curve assay, and heat stability test. The tests were conducted with PEs at each concentration of 2.5%, 5%, and 10%. For the heat stability test, PEs with 10% concentration were incubated at each 4, 20, 40, 60, 80, and 100 °C for 1 hour, then the direct contact agar diffusion test was used. For the positive and negative controls, 0.5N HCl and 1XPBS were used. All the experiments were duplicated. In the direct contact agar diffusion test, garlic essential oil with 2.5%, 5%, and 10% concentration showed inhibit zones of 1.1cm, 3.0cm, and 3.6 cm in diameters compared to that of 3.5cm diameter for 0.5N HCl. The minimum inhibited concentration of garlic essential oil was 2.5%. Growth curve assay showed that the garlic essential oil was able to inhibit STEC growth significantly after 4 hours. The garlic essential oil retained the ability to inhibit STEC growth after heat treatment at each temperature. However, turmeric and capsicum oleoresins were not able to significantly inhibit STEC growth by all the tests. Even though further tests using the piglets will be required to evaluate effects of garlic essential oil for the Colibacillosis prevention for piglets, our results showed that the garlic essential oil could be used as a potential natural agent to prevent Colibacillosis in swine. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=garlic%20essential%20oil" title="garlic essential oil">garlic essential oil</a>, <a href="https://publications.waset.org/abstracts/search?q=pig" title=" pig"> pig</a>, <a href="https://publications.waset.org/abstracts/search?q=Colibacillosis" title=" Colibacillosis"> Colibacillosis</a>, <a href="https://publications.waset.org/abstracts/search?q=Escherichia%20coli" title=" Escherichia coli"> Escherichia coli</a> </p> <a href="https://publications.waset.org/abstracts/87274/evaluation-of-the-antibacterial-effects-of-turmeric-oleoresin-capsicum-oleoresin-and-garlic-essential-oil-against-shiga-toxin-producing-escherichia-coli" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/87274.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">258</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2124</span> Intestine Characteristics and Blood Profile of Broiler Chickens Treated with Garlic</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mary%20Anthony%20Oguike">Mary Anthony Oguike</a>, <a href="https://publications.waset.org/abstracts/search?q=Ilouno"> Ilouno</a>, <a href="https://publications.waset.org/abstracts/search?q=Amaduruonye"> Amaduruonye</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A completely randomized design experiment with 3 treatments was conducted to study the effects of garlic on intestine characteristics, haematology and serum biochemistry of Marshal broilers. Thirty three (33) broiler chicks were randomly allotted to each treatment designated T1, T2 and T3. The birds in each treatment were replicated 3 times with 11 broilers per replicate. They were fed diets supplemented with garlic at 0, 1.5 and 2.5 % /kg feed for t1, T2 and T3, respectively with T1 as control. Data were collected on intestine parameters, serum biochemical parameters and haematological indices. The results showed significant (P>0.05) dose-dependent decrease in intestine weight and caeca microbial load of the broilers. The intestine of broilers in the treatments showed normal histological architecture in all the treatments. The red blood cell (RBC), white blood cell (WBC), haemoglobin (Hb) and other haematological indices showed no significant differences (P<0.05) among the treatments. Cholesterol, globulin, glucose and alanin aminotransferase (ALT) were significantly different (P<0.05) among the treatment groups. Serum biochemical parameters such as, total protein albumin, bilirubin and others were not significant among the treatments. All the blood parameters studied fall within the normal range for broilers. Garlic supplementation in the diets of broilers did not have any detrimental effects on the treated birds since their serum biochemistry and haematology fall within the normal range for broilers birds. The microbial examination of intestine and caeca, as well as the histopathological studies of the intestine confirmed antimicrobial properties of garlic. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=broiler" title="broiler">broiler</a>, <a href="https://publications.waset.org/abstracts/search?q=biochemistry%20and%20haematology" title=" biochemistry and haematology"> biochemistry and haematology</a>, <a href="https://publications.waset.org/abstracts/search?q=garlic" title=" garlic"> garlic</a>, <a href="https://publications.waset.org/abstracts/search?q=intestine" title=" intestine"> intestine</a> </p> <a href="https://publications.waset.org/abstracts/151641/intestine-characteristics-and-blood-profile-of-broiler-chickens-treated-with-garlic" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/151641.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info 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