• Proceedings of the Korea Society of Poultry Science Conference
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• 2003.11a
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• pp.75-76
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• 2003

This experiment was conducted to evaluate the potential for dietary garlic powder(GP) on overall growth performances and cholesterol metabolism in broiler chickens. 1-d-old male chicks were fed diets containing 0 ％(with or without antibiotics), 1 ％, 3 ％ and 5％ GP for 6wk. Body weight gains in GP 3 ％ and 5 ％ groups were significantly higher than that of control without antibiotics. The content of tissue cholesterol in GP containing diet groups tended to be reduced as compared to those of control. The expression of hepatic HMG-CoA reductase mRNA was reduced consistently by dietary GP. IB antibody titer In chicks fed GP containing diets was significantly higher than control without antibiotics.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2003.11a
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• pp.80-81
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• 2003

The aim of this study was the evaluation of the dietary effect of garlic powder(GP) and copper(Cu) on productivity, storage qualify of egg and egg yolk cholesterol in laying hens. 52-week-old layers were fed one of six diets containing 0 ％GP(Control), 1·3·5 ％ GP, 200 ppm Cu, 3 ％ GP-200 ppm Cu, respectively, for 5 wks. There were no differences in egg production performances and feed intake among treated groups. With the increase in dietary GP levels, the Haugh unit were higher linearly after 7-d and 14-d storage. The cholesterol contents of serum and egg Yolk in 3 ％ GP-200 ppm Cu groups were significantly lower than those of Control.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.5
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• pp.557-561
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• 2010

This feeding experiment was conducted to investigate the effects of dietary inclusion of some additives on growth performance, hematological parameter and fatty acid composition of growing flounder. Triplicate groups of fish (average weight 120 g) were fed one of five diets containing 5% kelp meal (Ke), 10% krill meal (Kr), 1% garlic powder (Ga), 1% citrus meal (Ci) or control diet (Con) without supplementation for 15 weeks. After the feeding experiment, survival was not significantly different among the groups fed the different diets. Weight gain of fish fed the Ci diet was significantly higher than that of fish fed the Kr diet, but not significantly different from Con, Ke and Ga treatments. Feed efficiency and protein efficiency ratio of fish fed the Ga diet were significantly higher than those of fish fed the other diets. Total protein, glucose, GOT, GPT and total cholesterol contents in the plasma were not affected by the dietary additives. Composition of C20:4n-6 in the dorsal muscle of fish fed the Con diet was significantly higher than that of fish fed the other diets. The results of this study suggest that the dietary inclusion of garlic meal at 1% may improve feed utilization of growing flounder.

• Food Science of Animal Resources
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• v.32 no.1
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• pp.1-5
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• 2012

The objective of this study was to examine the effects of a combined treatment regarding antimicrobial food ingredients and high pressure processing (HP) on the inactivation efficiency of Escherichia coli and Listeria monocytogenes inoculated into ground pork. Ethanol extracted from garlic, leeks, onions, and ginger powder was prepared. Half of the prepared powder was irradiated at 5 kGy to see the effect of pasteurization before addition. The prepared food ingredients were added into radiation-sterilized ground pork (1%, w/w), and inoculated with E. coli and L. monocytogenes. The samples were vacuum-packed and applied with HP at 0.1 (control), 300, 450, and 600 MPa. Microbial log reduction increased with the increase of pressure up to 600 MPa. With minor exceptions, overall efficiency of HP treatment with regards to inactivation of pathogens increased. Inoculated microorganisms showed approximately 7-8 Log reductions by 600 MPa, except for L. monocytogenes treated with garlic (5.7 Log reductions). The E. coli reduction in ground pork mixed with ethanol extracted garlic showed the highest efficiency (1.86) compared to leeks (1.25-1.31), onions (1.17-1.44), and ginger (1.50-1.82) when treated at an HP of 450 MPa. There was no evidence for the advantage of pasteurization concerning the food ingredients before addition of antimicrobial food ingredients and HP. Results demonstrate that the combination of antimicrobial food ingredients and HP treatment may help improve the efficiency of sterilization in meat systems.

• Animal Bioscience
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• v.34 no.3_spc
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• pp.363-370
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• 2021

Objective: The effect of garlic powder (GP) and phenyl acetic (PA) acid throughout the fattening period of broiler chickens on performance, blood parameters, immune, and antioxidant parameters as well as carcass traits was evaluated. Methods: A total of 210 day-old Cobb broiler chicks were randomly distributed into seven dietary treatments having five replications with six chicks per replicate. The first group (control) fed a basal diet without supplements, whereas the 2nd, 3rd, and 4th group were fed basal diet plus 0.25, 0.50, and 0.75 g GP/kg diet, respectively and the group 5th, 6th, and 7th were fed on the basal diet plus 0.25, 0.50, and 0.75 g PA/kg diet. Results: Broiler body weight and gain at 21 and 42 days were increased (p<0.05) with diets supplemented with GP and PA. Red blood cells and hemoglobin were improved in chickens fed diets enriched with GP. Broiler chickens received diets containing either GP or PA recorded the higher values (p<0.05) of total protein, globulin, high-density lipoprotein, immunoglobulin M (IgM), and IgG, superoxide dismutase and total antioxidant capacity; while, blood total cholesterol, low-density lipoprotein, aspartate-aminotransferase, and malondialdehyde were lowered (p<0.05) compared to control-diet. Liver and immune-related organs weight were improved (p<0.05) in broilers fed diet supplemented with GP and PA. Conclusion: Feeding of GP or PA in diet had positive effects on performance traits and immunological, antioxidant and physiological status of broilers. Thus, the use of tested feed additives as an eco-friendly alternative to antibiotics produced a positive effect on animal health.

• The Korean Journal of Food And Nutrition
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• v.11 no.6
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• pp.595-599
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• 1998

A batch experiment was conducted to evaluate the removal capacity of welsh onion(Allium fistulosum L.), shallot (Allium ascalonicum L.), garlic (Allium sativum L.) roots as an adsorbent for Ni and Pb in aqueous solution. One gram of the dried Allium root powder was reacted in 100ml of solution containing 10mg of each heavy metal and effects of metal concentration, pH, temperature, and size of adsorbent on the removal efficiency were evaluated. The results were as follows ; The amount of adsorption of heavy metal ions were higher with the smaller particles size of adsorbent. Garlic root was high adsorption capacity of Pb, especially. The higher concentration of heavy metal solution was, the more amount of adsorption of heavy metals was. The adsorption ratio was differed from a kind of heavy metal. As the temperature increased, the amount of adsorption of Ni and Pb by shallot and welsh onion were decreased. The amount of adsorption of Ni was high under alkali conditions but the amount of adsorption of Pb was high under neutral and acidity condition.

• Korean Journal of Agricultural Science
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• v.50 no.3
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• pp.391-398
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• 2023

Garlic powder (GP) was supplemented in the diet to assess the growth efficiency, nutritional retention, and fecal score of growing pigs. In total, 80 growing pigs ([Yorkshire × Landrace] × Duroc) were arbitrarily allotted (22.04 ± 0.56 kg primary average body weight) to two different trial groups with eight repetitions (three males and two females) in each pen for the 42-day trial. The dietary treatment consisted of control (CON, basal diet), which included 0.2% GP (TRT1). Growing pigs fed the GP diet exhibited an increase (p < 0.05) in body weight on day 42 and a lower (p < 0.05) overall feed conversion ratio compared to the CON pigs; however, the average daily gain and feed intake showed no difference (p > 0.05). Additionally, nutrient utilization of dry matter was greater (p < 0.05) in the GP-supplemented diet group than in the CON group. The feeding methods did not adversely affect the nitrogen and energy utilization and the fecal score significantly (p > 0.05). In summary, growing pigs fed the GP diet showed increased growth and nutritional utilization, and no adverse impact on the fecal score; thus, it could be utilized as a stimulant for improved growth performance.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.1084-1089
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• 1999

This study aims to investigate the protective effects of ginger, garlic and onion diet against the free radicals in rats induced by carbon tetrachloride. Groups of weanling rats, having been fed basal diets individually supplemented with ginger, garlic and onion powder for 2 weeks were injected with $CCl_{4}$(ip), and ethane was collected for 30 min. Peroxidation, in vivo, was monitored by the evolution of ethane, and superoxide dismutase(SOD) activity and malondialdehyde(MDA) content in liver tissue. Amounts of ethane exalation of ginger, garlic, and onion groups were significantly lower than that of $CCl_{4}$-treated control group(p<0.05). SOD activities in liver tissue of ginger, garlic and onion groups were significantly lower than that of $CCl_{4}$-treated control group(p<0.05). MDA content in liver tissue of garlic group were significantly lower than that of $CCl_{4}$-treated control group (p<0.05). However, there was no significant difference among ginger, onion, control and $CCl_{4}$-treated control groups. This result suggested that ginger, garlic and onion diet showed a protective effect against $CCl_{4}$-induced free radical damage in rats.

• The Korean Journal of Food And Nutrition
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• v.9 no.3
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• pp.307-313
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• 1996

The study was performed under the various conditions, such as the edible parts and particle sizes of Allium, the concentrations, the temperatures, and the pH of heavy metal solutions to investigate their adsorption capacity of heavy metals by genus Allium. The adsorption amount of Cd by Allium in the aqueous solution was apparently higher than that of Zn by them. The larger the particle size of welsh onion and shallot was, the higher the adsorption of Cd was. But the adsorption ratio was not different. As the temperature increased, the amount of heavy metal adsorption increased in general, but the adsorption of Cd by wild garlic, Zn by garlic decreased. Adsorption of Cd and Zn to Allium was not affected by the various pH. The correlation between the amount of components in edible putts of Allium and that of adsorption of heavy metals was significantly high in amino acids containing sulfhydryl radical (-SH) and vitamin B2.

• Food Science of Animal Resources
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• v.34 no.2
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• pp.166-171
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• 2014

The aim of this study is to examine the influences of spices on the amounts and compositions of volatile compounds released from cooked beef patty. Beef patty with 0.5% of spice (nutmeg, onion, garlic, or ginger powder, w/w) was cooked by electronic pan until they reached an internal temperature of $75^{\circ}C$. A total of 46 volatile compounds (6 alcohols, 6 aldehydes, 5 hydrocarbons, 6 ketones, 9 sulfur compounds, and 14 terpenes) from cooked beef patties were detected by using purge-and-trap GC/MS. The addition of nutmeg, onion, or ginger powder significantly reduced the production of the volatile compounds via lipid oxidation in cooked beef patty when compared to those from the control. Also, the addition of nutmeg and garlic powder to beef patty generated a lot of trepans or sulfur volatile compounds, respectively. From these results, the major proportion by chemical classes such as alcohols, aldehydes, hydrocarbons, ketones, sulfur compounds, and terpenes was different depending on the spice variations. The results indicate that addition of spices to the beef patty meaningfully changes the volatile compounds released from within. Therefore, it can be concluded that spices can interact with meat aroma significantly, and thus, the character of each spice should be considered before adding to the beef patty.