The main components of garlic extract are allicin and garlic polyphenols, the main specifications of the garlic extract we produce:

Ratio Extraction 5:1 10:1

Allicin 1%-15%

Garlic Polyphenols 1% 3%

Benefits of Garlic Extract:

1. Widespread antibacterial and strong antibacterial properties. Allicin has a strong killing effect on both Gram-positive bacteria and Gram-negative bacteria, and can effectively inhibit the occurrence of long-term diseases in fish, livestock and poultry.

2. Seasoning to attract food and improve feed quality. It has a strong and pure garlic smell and can replace other flavoring agents in feed. It can improve the odor of feed, stimulate fish, livestock and poultry to produce a strong attracting effect, increase their appetite and increase feed intake.

3. Enhance immunity and promote the healthy growth of livestock, poultry and fish. Adding an appropriate amount of allicin to the feed can promote the growth of fish, livestock and poultry, and improve the survival rate of animals.

4. To improve the quality of animals, adding an appropriate amount of allicin to the feed can effectively regulate the formation of amino acids that stimulate the production of aroma in the meat, and increase the production of the aroma components of animal meat or eggs, so that the flavor of animal meat or eggs is more delicious.

5. Adding allicin to the feed can have the functions of clearing temperature, detoxification, promoting blood circulation and removing silt, and can significantly reduce the toxicity of mercury, cyanide, nitrous acid and other harmful substances in the feed. It can effectively expel insects, flies, mites, etc., and play a role in protecting the quality of feed and improving the environment in livestock and poultry houses.

6. Allicin contains natural bactericidal ingredients, which are metabolized in the original form in animals. Different from other antibiotics, the main features are non-toxic, no side effects, no drug residues, and no drug resistance. It can be used continuously, and has the functions of anti-virus and improving the fertilization rate of eggs.

7. Allicin has a good control effect on chicken coccidiosis, and can replace anti-coccidial drugs in non-coccidial epidemic areas

Product Name: Garlic Extract		Botanical Source: Allium satirum L.
Batch No.: LSM201101		Quantity: 100KG
Manufacture Date: Nov. 01, 2020	Report Date: Nov. 02, 2020		Expiration Date: Oct. 31, 2022

Analysis	Specification	Result	Test method
Physical Description
Assay(Allicin)	3.0% Min	3.02%	HPLC
Identification	Positive	Positive	TLC
Appearance	Light Yellow Powder	Light Yellow Powder	Visual
Odor	Characteristic	Characteristic	Organoleptic
Particle size	100% through 80 mesh	80 mesh	80 Mesh Screen
Bulk Density	40-60g/100ml	51g/100ml	Organoleptic
Loss on drying	5.0% Max	1.43%	5g / 105C /2hrs
Ash Content	8.0% Max	4.32%	2g / 525C /3hrs
Heavy metals	10.0ppm Max	<10ppm	Atomic Absorption
Pb	2.0ppm Max	1.73ppm	Atomic Absorption
Cd	1.0ppm Max	0.1ppm	Atomic Absorption
Hg	0.1ppm Max	0.01ppm Max	Atomic Absorption
Pesticide Residues	1.0ppm Max	Negative	Gas Chromatography
Microbiology
Total plate count	10,000cfu/g Max	<10,000cfu/g	AOAC
Yeast & Mold	1000cfu/g Max	<1000cfu/g	AOAC
E. Coli	Negative	Negative	AOAC
Salmonella	Negative	Negative	AOAC
Conclusion	Complies with the standards.
General Status	Non-GMO, Non-Irradiated.
Packing and Storage
Packing: Pack in paper-carton and two plastic-bags inside.
Shelf life: 2 year when properly stored.
Storage: Store in a well-closed place with constant low temperature and no direct sun light.