Evaluation The Antioxidants Effect of Garlic Juice on Experimental Sheep Haemonchosis

M.B., Al-Salah; H.H, Kamel; A.M, Mostafa; I.M, Arafaa; Abdel-Salam, M.

doi:10.21608/ejceh.2017.245784

Evaluation The Antioxidants Effect of Garlic Juice on Experimental Sheep Haemonchosis

Document Type : Scientific and Research

Authors

¹ Department of Zoology, Faculty of Science, Assiut University, Assiut, Egypt.

² Department of Clinical Pathology, Faculty of Veterinary Medicine, Beni-Suef University, Beni-Suef, Egypt

³ Regional Animal Health Research Laboratory, Animal Health Research Institute, Assiut, Egypt

10.21608/ejceh.2017.245784

Abstract

The present study aimed to examine the defensive mechanism of garlic juice (A.sativum) to counteract experimental Haemonchus contortus infection in sheep and its effect on hematological, some antioxidants and biochemical parameters. Ninemale sheep were used in this experiment and divided into 3 groups 3 in each (first group was control negative, second group was infected and received garlic juice at dose 5ml/ animal and third group was infected and not treated). Fecal and blood samples were collected for analysis. Our data revealed that the both treated groupsshowed a significant decrease in RBCs count and hemoglobin concentration when compared to control -ve, in contrast, the Garlic juice group showed significant increase in PCV% when compared with control +ve. Our data revealed that there was a significant decrease of Protein Carbonyl (PC) and Catalase (CAT) in Garlic juice group when compared to control +ve group while Malondialdehyde (MDA) revealed significant increase in Garlic juice group when compared to control-ve group. Determination of Ceruloplasmin (CP), Superoxide dismutase (SOD) revealed significant increase in Garlic juice group in comparable with control+ve group.However, determination of reduced glutathione (GSH) revealed significant decrease in Garlic juice and control+ve groups when compared to control-ve. Determination of Total free amino acids (TFAA) revealed significant decrease in Garlic juice group when compared to control+ve. In addition, there was a significant decrease of both Iron (Fe) and Copper (Cu) in Garlic juice group when compared to control-ve. This study suggests the improving effect of garlic juice on the antioxidants alterations in experimental sheep haemonchosis

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