In the digestive process of ruminants, saliva plays a fundamental role since, thanks to its content in alkaline salts, it contributes to buffering the low pH levels that occur in the rumen as a consequence of fermentation. Stimulating its secretion through aromas added to the feed enables the optimal functioning of the rumen.

Garlicon increases the secretion of saliva, raising the pH of the rumen and preventing the appearance of acidosis in ruminants.

After the rumination step, the solid portion goes to the rumen, where the fermentation and decomposition of the plant cell walls takes place. This process produces volatile fatty acids that are used by the animal to produce energy.

Decreases acidification of the rumen

Concentrated rations promote the accumulation of acids that lower the pH in the rumen, altering fermentation process  and normal food degradation. In addition, a low ruminal pH causes inflammation and diarrhea, which aggravate the situation. Therefore, keeping the pH above 6.2 is critical.

Fig. 1. Study carried out on lambs that showed that the animals that received Garlicon in drinking water improved their ruminal pH values (Anassori et al., 2017).

Decreases methane production

In addition to being the most relevant greenhouse gas, methane emissions involve a loss of efficiency in the energetic use of food. Garlicon modulates the ruminal microbiota, producing changes in microbial diversity that affects methane-producing microorganisms, leading to a reduction in methane emission.

Fig. 2. Lower methane production in ruminal fermenters in which organosulfur compounds present in Garlicon were added (Martínez-Fernández G. et al., 2015).

Improved productivity

Focusing efforts to obtain optimal digestion is essential, as it allows animals to efficiently use the nutrients in the food.

Garlicon contributes to a structural improvement of the intestinal mucosa, reducing inflammation and modulating microbiota. At the same time, it stimulates digestive secretions, thus allowing a better use of nutrients that helps the animal to reach its maximum growth potential.

Fig. 3. Lambs that received Garlicon in drinking water for 12 weeks, achieved higher growth rates (Anassori et al., 2017).

Brings resistance to infectious processes

Garlicon contributes to improve the integrity of the intestinal mucosa by reinforcing the animal’s natural protection against infectious processes generated by coccidia and other parasites. Hence, it helps to prevent associated symptoms such as diarrhea, poor absorption of food and weight loss.

A healthy intestinal mucosa helps prevent infectious processes caused by pathogenic bacteria and intestinal parasites such as coccidia and cryptosporidia.

Reduces somatic cell appearance in milk

In dairy cattle, one of the main benefits of Garlicon is related to its immunomodulatory action in udders, preventing obstruction due to inflammation of the milk channel and reducing the somatic cell count in milk.

Fig. 4. Somatic cell count in dairy cows for 5 consecutive days and 15 days after application of a ruminal bolus containing Garlicon. In subclinical mastitis the count was reduced to a level similar to that of healthy animals. In addition, animals with a high level of somatic cells reduced them by almost half.

Anti-inflammatory properties of Garlicon contribute to an optimal conditions of the udder, reducing somatic cells and making milk production profitable.