Allicin (大蒜素) is a volatile oily matter extracted from the spherical bulb of garlic. It is a mixture of diallyl trisulfide, diallyl disulfide and methyl allyl disulfide. The trisulfide exhibits strong inhibitory and disinfective effects on pathogenic microorganisms. The disulfide also has certain bacteriostatic and bactericidal effects. It appears as a yellowish powder with a strong smell of garlic.
Functions
- Bactericidal effect: Allicin has good inhibitory and disinfective effects on Escherichia coli, salmonella and Pseudomonas aeruginosa, which can cause diseases in livestock and aquatic species. It is especially effective against enteritis of poultry and pigs, gill rot of grass carp, red skin disease and other infectious diseases in fish.
- Improving palatability of feeds: Adding Allicin can significantly improve the palatability of feeds, thus enhancing feed intake.
- Increasing productivity: Allicin can improve feed intake and prevent several diseases. It improves system functions, enhances peristalsis of stomach and intestines, increases secretion of digestive enzymes and improves digestion of feed, increasing productivity and reducing feed costs.
Scope of Application
It is applicable for domestic animals, birds, freshwater and seawater fishes, shrimps, crabs, soft‑shelled turtles and other special animals of all ages.
Recommended dose (g/t):
- 100–300 g for chicken and duck
- 80–200 g for pigs
- 150–300 g for aquatic animals
Storage and Expiration
The product should be stored in its original package in a ventilated, dry and cool place. Its expiration period is 18 months.