123 Evaluating the Effect of Garlic on the Gut Health of Meat Goats

Abstract Animal production requires that disease-causing pathogens be effectively controlled. Gastrointestinal parasites are a severe threat to goat production. The objective of this study was to determine the effect of garlic extracts on fecal egg counts and gut microbiota in Twelve (n = 12) adult female clinically healthy BoerXSpanish goats were divided into 2 groups. The treatment group (n = 6) was drenched with a 10 mL garlic barrier and the control group (n = 6) was given sterile water for 30 days. Body weight, Body Condition Score, FAMACHA scores and fecal samples were collected on a weekly basis. Fecal samples were used for microbial DNA isolation and Egg per gram was evaluated using the Modified McMaster method. Microbial DNA was tested for Haemochus,6s, Bifidobacteria and Lactobacillus species. All variables were assessed using SAS software at P ≤ 0.05. A significant decrease (P < 0.037) was observed in the egg per gram in the goats treated with garlic. Treatment did not destroy Haemonchus, bifidobacteria and lactobacillus but reduced the total concentration and EPG. The reduction in the concentration of microbial DNA might be due to methanogens and coccidia. Garlic can be used as an alternative to antiparasitic drugs. It can be an economic and eco-friendly approach to modulating the gut microbiome in goats.