Complementary effects of raw garlic and water-washed neem fruit on in vitro gas production characteristics and blood chemistry of West African dwarf sheep

Abstract

The study was conducted to evaluate the effects of raw garlic (Allium sativum) and neem (Azadirachta indica) fruit and their mixture on rumen fermentation, in vitro gas production characteristics, organic matter digestibility, metabolisable energy, short chain fatty acids and blood indices of West African Dwarf (WAD) sheep. Twelve WAD sheep with an initial live weight of 15.66±0.75 kg were randomly assigned to a completely randomised design over a 36-day feeding period after 4 weeks of adaptation. Results showed that there was a significant (P<0.05) difference in rumen pH among the treatments means. Inclusion of garlic either alone or in a mixture with neem fruit reduced ruminal pH. Rumen ammonia-N concentration was not affected by garlic or neem fruit. However, there was a significant (P<0.05) decrease in rumen ammonia concentration when the mixture of garlic and neem fruit were added to the diet. Gas production parameters (gas production from fermentable fraction b, rate of gas production c and 24-hr gas production) measured in this study increased significantly (P<0.05) with the supplementation of garlic, neem fruit or their mixture. There was a significant (P<0.05) increase in organic matter digestibility, metabolisable energy and short chain fatty acids. Significant (P<0.05) decreases in methane output were observed with garlic and neem fruit supplementation Haematology and serum indices were not significantly (P<0.05) affected except for white blood cell, blood urea, total cholesterol and glucose. The mixture of garlic and neem fruit resulted in the greatest (P<0.05) reduction in blood urea observed in this study. Significant (P<0.05) reduction was observed for blood cholesterol with supplementation with neem fruit and garlic-neem fruit mixture while garlic supplementation was the most effective to improve serum glucose. The results of this study indicate the potency of garlic and neem fruit to improve rumen fermentation and energy utilization in WAD sheep