Raw garlic (Allium sativum) improves nonspecific immune responses and resistance against Vibrio alginolyticus infection in grouper (Epinephelus coioides)

Garlic contains various nutrients and healthful ingredients. The content of garlic products is closely related to their processing methods, each compound has specific biological effects. Allicin, a heat labile compound, considered the most important factor in garlic. powder commonly prepared by subjecting raw thermal before being grounded into powder,and it interest compare activity with fish. This study investigated immune effects on groupers (Epinephelus coioides). Although did not promote growth performance groupers, they increased groupers’ survival after fish were challenged Vibrio alginolyticus, especially for receiving 80 g garlic/kg diet. results indicated that phagocytosis, superoxide anion, dismutase significantly enhanced fed diets containing garlic, lesser extent received powder. No significant differences found between different treatments terms serum albumin concentration or albumin/globulin ratio. Serum globulin was temporarily 10 diet powder/kg These data suggest could enhance nonspecific response grouper improve its resistance against V. alginolyticus effect superior