Allicin, the aromatic substance from garlic, is used in poultry as part of preventive health care: to support animal and gut health. It is given via the drinking water.
Key facts
- For
- Poultry: laying hens, broilers, turkeys
- Dosage
- Preventive: 100 ml per 1,000 litres of drinking water, 3 days a week (e.g. Monday, Wednesday, Thursday)
- Residues
- In laboratory tests, no traces of allicin were found in meat or eggs
Why allicin in poultry?
Good gut health is the basis for healthy, productive poultry. Poultry farmers use allicin as part of their approach to gut health – for example in turkeys and chickens, where blackhead (histomoniasis) is a known problem. A study in laying hens also looked at the effect of allicin on the poultry red mite.
Experience from practice
Poultry farmers report calmer animals, good feed intake, good gut health and good laying and hatching results.
Dosage
Preventive: 100 ml per 1,000 litres of water, 3 days a week. In periods of increased risk, the dosage can safely be increased, for example to 200 ml and/or to 3–5 days a week.
Complementary feed: we therefore make no health or efficacy claims. The experiences mentioned come from livestock farmers in practice. This information is general and does not replace a veterinary diagnosis or advice.
All our AHS products are complementary feeds with no withdrawal period for milk and meat.
