Study on Nutritional Physiological Function and Application of Allicin Additives
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Allitridum, as a natural feed additive, offers broad-spectrum antibacterial properties without the risk of drug resistance. It is low in residue, cost-effective, and possesses strong attractant and seasoning qualities. These characteristics help promote animal growth, improve feed conversion efficiency, enhance survival rates, and reduce feeding costs.
1. Origin, Properties, and Nutritional Composition of Allicin
Garlic, belonging to the Liliaceae family, is a widely cultivated perennial herb with a long history of use in China. In traditional Chinese medicine, it is valued for its spicy and warming properties, which help relieve stagnation, warm the spleen and stomach, eliminate toxins, and kill parasites.
Allicin, derived from garlic, is rich in organic nutrients. It contains crude protein, fat, crude fiber, sugars, minerals like calcium and phosphorus, and vitamins such as thiamine and riboflavin. It also includes garlic oil and 17 measurable amino acids, along with essential minerals like potassium, magnesium, copper, zinc, and iron.
The active component of allicin is garlic oil, whose physical and chemical properties determine the overall behavior of the compound.
Table 1: Main Physical and Chemical Properties of Garlic Oil
| Property | Description |
|------------------|------------------------------------------|
| Color | Light yellow to brown red liquid |
| Odor | Strong garlic smell |
| Density | 1.050–1.095 |
| Refractive Index | 1.550–1.580 |
| Solubility | Soluble in non-volatile oils, partially in ethanol, insoluble in water, glycerol, etc. |
| Stability | Unstable under strong acids, oxidants, and UV light |
Natural garlic oil can be extracted through steam distillation or solvent extraction. It contains 16 sulfur compounds, including propyl propyl disulfide (about 60%), dipropylene disulfide (23%–39%), dipropylene trisulfide (13%–19%), and methyl disulfide. Synthetic allicin mainly consists of dipropylene monosulfide, disulfide, trisulfide (garinin), and tetrasulfide. Monothioethers are effective in preventing cardiovascular diseases, while disulfides and trisulfides are stable and have strong bactericidal effects. Tetrasulfide is less stable and may release sulfur over time.
2. Nutritional Value and Physiological Functions of Allicin
2.1 Disease Prevention and Immune Enhancement
Disulfides and trisulfides in allicin can penetrate bacterial cell membranes, oxidizing hydroxyl-containing enzymes into disulfide bonds, thereby inhibiting cell division and disrupting metabolism. Allicin effectively suppresses pathogens like Shigella, Salmonella typhi, and Vibrio cholerae. It also kills Staphylococcus, Streptococcus pneumoniae, and various fungi and protozoa. The active components boost cellular metabolism, increase vitality, and strengthen immunity.
2.2 Appetite Stimulation and Feed Intake
Allicin has a strong flavor that attracts animals, especially fish and poultry. It enhances the sense of smell and taste, encouraging higher feed consumption. However, excessive amounts may lead to overfeeding and digestive issues.
2.3 Product Quality Improvement and Cost Reduction
Allicin enhances the aroma of poultry products. Adding garlic to chicken feed increases meat flavor. The method is simple, cost-effective, and easy to implement. Garlic can be soaked, peeled, sliced, dried, and then crushed for use in feed.
2.4 Environmental Improvement
Volatile sulfur compounds in allicin repel flies and mosquitoes around feed and manure. Once metabolized, allicin is excreted in urine, deterring pests and reducing disease transmission, thus improving the living environment.
2.5 Growth Promotion and Performance Enhancement
Allicin stimulates gastric secretion and intestinal motility, increasing appetite and nutrient absorption. It promotes weight gain, improves feed efficiency, and enhances overall growth performance.
3. Applications in Animal Production
3.1 Pig Production
Allicin improves pig growth, health, and feed utilization. Studies show that adding 200g/t of 25% allicin to weanling pig diets increased daily weight gain by 16.5%.
3.2 Poultry Production
In broiler and layer chicken feeds, allicin boosts appetite, weight gain, and egg production. For example, adding 25% allicin improved daily gain by 3%, while 10% synthetic allicin increased weight gain by up to 11.31%. Allicin also helps prevent diseases like coccidiosis and improves survival rates.
3.3 Aquaculture
In aquaculture, allicin increases feed intake, weight gain, and survival rates. Research shows that adding 100mg/kg allicin to carp feed improved weight gain by 13.3% and economic returns by 15–25%.
3.4 Herbivore Production
Allicin improves feed efficiency and weight gain in herbivores. Dairy cows fed with 0.1% garlic powder saw an 11.22% increase in milk yield. Allicin also helps treat various ailments in cattle, horses, and rabbits.
4. Future Prospects and Considerations
Allicin is a safe, natural antibiotic with no residues, no drug resistance, and no mutagenic or carcinogenic risks. However, it is unstable and prone to decomposition, causing garlic odor. Iodinated modified allicin shows better stability, but further research is needed. While beneficial, high doses (e.g., 50mg/kg) may affect meat quality or cause digestive issues. Therefore, proper dosage and uniform mixing in feed are essential.