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Newcastle Disease Virus (NDV) is the causative agent of the most devastating diseases affecting poultry especially in large scale production causing severe economic losses due to high mortality which may reach 100% in very virulent strains of NDV. In the present study, NDV-suspected samples were isolated in 10 days-old Embryonated chicken Eggs (ECEs) via allantoic cavity for three passages. Viral isolates were identified by Haemagglutination inhibition (HI) test, electron microscope and reverse transcriptase polymerase chain reaction (RT- PCR). The antiviral effects of both onion and garlic extracts were studied on field isolates and reference strain of NDV. The antiviral effects involve the gross lesions changes of the embryo in inoculated ECEs, Haemagglutination (HA) test and Infectivity test (EID50%). The obtained results showed that most of the isolated viruses expressed subcutaneous Haemorrhage and death of the embryo at the fifth day post inoculation via allantoic cavity at the third passage of ECEs, while the field sample number (10) and the reference strain showed extensive haemorrhage and rapid death of embryos. The isolated viruses were identified as NDV of the susceptible to be infected samples by HI using hyperimmune serum against NDV prepared in rabbit. The Mean Death Time (MDT) of the field sample consisting of (10) and the reference strain which showed that the tested samples are velogenic strains was calculated. Electron microscopy investigation of some selected samples (of high HA titers) identified the virus as pleomorphic. Some selected samples were analyzed by RT- PCR and gel electrophoresis to express clear bands by using primers against the F-gene of NDV. Brown leaves of onion (Allium Cepa) and bulbs of garlic (Allium sativum) were separately extracted. These extracts were tested for their antiviral activity against the previously isolated and identified NDV. Investigating the antiviral effects of both onion and garlic extracts on some field samples showed absence of virus activity after treatments by extracts, while samples number (10) and reference strain showed the reduction of virus in HA test, subcutaneous hemorrhage and EID50%. The reduction of NDV infectivity may be due to the blocking of the attachment of the virus with the cell reports. [ABSTRACT FROM AUTHOR]

Two hundred day old chicks were used and allotted into equal five groups fed on the basal diet supplemented by 0.0, 25, 50, 75 and 100 mg allicin/Kg diet respectively for five continuous weeks. Dietary allicin supplementation at 25, 50 and 75mg/kg diet significantly (P≤0.05) improved final body weight and total gain by about (6.87%, 12.76% and, 10.13%) and (6.9%, 13.03% and 10.3%) respectively when compared with control broiler chick group. In contrast high level (100mg/Kg) addition of allicin non significantly (P≥0.05) decreased final body weight and total gain of broiler chicks by about 1.13 % and 1.2% respectively, when compared with control one. Allicin supplementation increased feed intake of broiler chicken while, 25, 50 or 75 mg allicin/Kg diet improved feed conversion ratio, protein efficiency ratio, efficiency of energy utilization and performance index when compared with control. In contrast high inclusion rate of allicin deteriorate the mentioned parameters. Allicin supplementation at different levels in broiler chicken ration had no significant effect on WBCs counts, and increased RBCs, Hb%, PCV%, blood serum units and reduced blood serum triglycerides and total cholesterol concentrations when compared with the control. On the other hand, allicin supplementation at 25, 50 or 75 mg/Kg diet improve kidney and liver functions through reduction of blood serum creatnine, GOT, GPT and ALP concentrations when compared with the control, while higher level showed adverse effect. Moreover, it was observed that allicin supplementation improved broiler chicken immune response through increased nutrophil percentage and weight of immune organs when compared with the control one. Dietary allicin supplementation at 25, 50 or 75 mg/Kg diet improved organic matter, crude protein and ether extract digestion, while high inclusion level exhibited lower digestibility percentage and numerically improved dressing percentage of broiler chicken, while had no effect on liver, gizzard, heart weight when compared with the control. Allicin supplementation at 50 mg/Kg diet improved economic efficiency of broiler chick's production. [ABSTRACT FROM AUTHOR]

Twentyfour growing lambs, which were apparently healthy, of nearly the same body weight (approx. 22.29kg) were used in this study to investigate the effect of garlic ext ract supplementation on g rowth performance, nutrient digestibility and some blood serum parameters of growing lambs. Lambs were allotted into two equal groups, first group fed on the basal diet without any supplement while 2nd group fed on the basal diet and garlic extract (garlin) in drinking water for continuous 12 weeks. It was found that allicin supplementation non-significantly improved body weight of growing fattening lambs at the end of the experiment by about 0.52% when compared with control. Moreover. Statistical analysis of the obtained data indicated that garlic extract supplementation (62.5 mg allicin/L water) non significantly improved total body gain of growing lambs by about 4.9%, improved feed conversion ratio by about 5.1%, moreover, garlic ext ract supplementation improve TDN and digestible protein conversion ratio by about 16.1% and 17.2% respectively when compared with control. Also, garlic ext ract supplementation had no effect on nutrient digestibility, while non-significantly increased blood serum total protein, globulin and glucose concentrations and had no effect on calcium and phosphorus blood serum concentration when compared with the control. On the other hand, it can be concluded that garlic ext ract supplementation in drinking water for growing lambs may be slightly reduce efficiency of kidney and liver function through numerical higher creatinine, GOT and GPT blood serum concentrations throughout the whole experimental period when compared with the control and non-significantly reduced blood serum trig lycerides and total cholesterol. Generally, garlic extract had no significant effect on growth performance of growing lambs and no effect on economic efficiency of production. [ABSTRACT FROM AUTHOR]