Prodcut name: Garlic extract Allicin
Latin Name: Garlic
specification:1% 2% 15% 25%
Appearance: Light Yellow to off-white powder
Mesh size: 80 Mesh
Used Part: Bulb
Grade: Food & Feed grade
Test Method: HPLC
Allicin Powder Garlic Extract
Allicin is an organic compound obtained from garlic. It is also obtainable from onions, and other species in the family Alliaceae. It was first isolated and studied in the laboratory by Chester J. Cavallito in 1944. This colourless liquid has a distinctively pungent smell. This compound exhibits antibacterial and anti-fungal properties. Allicin is garlic's defence mechanism against attacks by pests.
Escherichia coli, Salmonella, Staphylococcus aureus, Shigella, typhoid bacillus, pneumococcus, streptococcus,
and other harmful bacteria inhibit and kill the effect on beneficial bacteria such as Lactobacillus casei had no
2, Increasing food attractants. Dissemination of unique garlic flavor, a sense of appetite for animal production,
so that the rapid ingestion; also increased after intake of gastric secretion and gastric motility, promoting
3, Detoxification. Can significantly reduce mercury, cyanide, nitrite toxicity and other harmful materials.
4, Mold deworming. Effectively kill a variety of mold, mildew significant effect, inhibiting the growth of maggots,
flies to reduce farm hazards, extended shelf life of feed to improve the breeding environment.
5, Improve meat quality. Animal intakes, the quality of its meat, eggs increased significantly reduce the original
stench, the taste more delicious.
6, Lower cholesterol levels. In serum, egg yolk and liver cholesterol content decreased.
7, the best additive of pollution-free products.
1 Albescent smooth powder, intense sterling smell of garlic
2 Strong extensive feeding attraction and antibacterial function, fine prevention and cure effect to chicken coccidiosis
3 Promote the growth of livestock and poultry, increase feed utilizing rate
4 Make chicken and eggs more tasty by increase the flavor component group