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Allicin is an organosulfur compound extracted from the bulb (garlic head) of the Allium family Allium plant, and also exists in onions and other Allium plants. Its scientific name is diallyl thiosulfinate. The chemical formula is C6H10OS2. The solid agent is a white to light yellow fluid powder, and the liquid agent is a light yellow to brown volatile oily liquid with a strong garlic odor. It decomposes during distillation, and the aqueous solution is placed to form an oily precipitate.
Function:
1.Antibacterial sterilization. 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
inhibitory effect.
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
digestion.
3,Lower cholesterol levels. In serum, egg yolk and liver cholesterol content decreased.
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
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