EFFECTS OF GARLIC (Allium sativum) AND PROBIOTICS (Lactobacillus acidophilus) ADDITIVES IN THE DIETS OF GROWER PIGS

ABSTRACT
This study which lasted for 12 weeks investigated the effects of garlic and probiotics additives inthe diets of grower pigs. A total of sixteen 16 weeks old grower pigs were randomly assigned tofour treatments. Each treatment had 2 replicates of 2 pigs per replicate that were housed in apreviously cleaned and disinfected pen measuring 3.2m x2.7m with concrete floor, feeding troughand water drinker. Four treatment diets (T1, T2, T3, and T4) were used in a 2×2 factorialarrangement in a Completely Randomized Design. T1 contained 0g garlic and 0g probiotics in a50kg basal diet. T2 contained 50g of probiotics in a 50kg basal diet. T3 had 50g of garlic in a50kg basal diet while T4 had 50g of garlic and 50g of probiotics in a 50kg basal diet. Pigs werefed 4% of their average body weight per pen and water was provided ad libitum, while othermanagement principles were observed. The initial body weight (1BWkg), height at withers(HWcm), chest girth (CGcm), body flank (BFcm) and body length (BLcm) were measured andrecorded at the beginning of the experiment and subsequently measured bi-weekly till the end of

the experiment.

At the end of the experiment, 2 pigs were randomly selected from each treatmentfor carcass, serum and hematological investigation. Blood samples were collected through theretro-bulbar plexus of the medial canthus of the eye of the pigs using syringes and needles andplaced in micro tubes with Ethylene diamine tetracetic acid (EDTA) as anti-coagulant. Theeconomic implication of the study was also calculated. Data obtained were subjected to a onewayanalysis of variance (ANOVA) using SPSS. Significantly different means were separatedusing Duncan’s New Multiple Range Test. Results obtained indicated that there were statisticaldifferences (P0.05) in ALT, AST, TCRE, and Urea among the treatment groups while there were significantdifferences (P0.05).Result on serum cholesterol showed significant differences (P<0.05) in HDL which was similarin T1, T3 and T4. TRIG and VLDL values were also significantly difference (P0.05).LDL values were similar (P>0.05) in T1, T3 and T4 but higher (P<0.05) than T2. Feed cost perkg gain was highly significant (P0.05) in T2(159.52±10.19), T3 (167.93±13.31) and T4 (151.10±10.94). There were significant differences(P<0.05) in the total white blood cell TWBC with T2 (16.33±1.83), and T3 (16.35±0.45) havingcomparable means values, while still being highest and lowest in T4 (20.20±0.15) and T1(12.43±1.63) respectively. However, there were non significant differences (P<0.05) observed inthe packed cell volume PCV, red blood count RBC and hemoglobin concentration HbC.It is concluded that feeding garlic or probiotics to growing pigs results in better performance,serum chemistry and economics of production

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