Evaluation of in vitro antibacterial effect of garlic against poultry pathogens
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Date
2013-07
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Abstract
Garlic (Allium sativum) is well
known for its antimicrobial activity and the
poultry farmers in Namakkal (Tamilnadu) use
it in feed to combat infections. However there
are limited reports on the efficacy of garlic
against poultry pathogens. Hence, in the
present study antibacterial activity of fresh
garlic extract was evaluated on eight
pathogenic poultry isolates namely Bacillus,
Staphylococcus, Clostridium, E.coli,
Klebsiella, Pasteurella, Pseudomonas and
Salmonella by agar well diffusion method and
compared with enrofloxacin. Garlic extract
was used at 100, 75, 50, 25 and 12.5%
concentration. Among the organisms the
sensitivity as measured by zone size for gram
positive organism was identical for
Staphylococcus (37 to 21mm) and Bacillus (37
to 20mm) while it was lowest for Clostridium
(16 to 0mm). Similarly for gram negative
organism the zone size was similar for
Pasteurella (31 to 17mm) and Salmonella (30
to 19mm) followed by E. Coli (27 to 16mm)
and then Pseudomonas (25 to 17mm) and
Klebsiella (25 to 12mm). All the organisms
were sensitive to enrofloxacin except E. coli
and for Bacillus and Staphylococcus the
activity of 25% garlic extract was identical to
enrofloxacin. For Pasteurella both
enrofloxacin and 100% extract recorded
similar zone of inhibition and for other
organisms the effect of garlic extract was
comparable to enrofloxacin. The results of the
study justify the use of garlic in poultry feed.
Description
TNV_SHNLX_2013_1(1)12-14
Keywords
Veterinary Science