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Latin name: Garlic Bulbus Allii
Active ingredient: Dimethyl disulfide,dimethyl trisulfide
CAS: 539-86-6
EINECS : 208-727-7
Product Specification : 25% /50%Allicin
Molecular formula: C6H10OS2
Molecular Weight: 146
Structure：
Preferred IUPAC name：2-Propene-1-sulfinothioic acid S-2-propenyl ester
Systematic name：3-[(Prop-2-ene-1-sulfinyl)sulfanyl]prop-1-ene
Molar mass : 162.27 g mol−1
Appearance: Colourless liquid
Density : 1.112 g cm−3
Melting point : <25 °C
Allicin is an organosulfur compound obtained from garlic, a species in the family Alliaceae. It was first isolated and studied in the laboratory by Chester J. Cavallito and John Hays Bailey in 1944. This colorless liquid has a distinctively pungent smell. This compound exhibits antibacterial and anti-fungal properties. Allicin is garlics defense mechanism against attacks by pests.
Function:
1.Stimulating animals appetite.
2.Prohibiting and killing harmful germs.
3. Detoxicating and keep healthy.
4. Improving quality of meat, milk and egg can be raised obviously.
Insist on using can increase the laying rate of 9%, 11% of broiler weight gain, weight gain of 6% in pigs, fish weight of 12%.
5. Specially good effect for festered gill, reddish skin, bleed and enteritis caused by various infection.
6. Resisting moulds and insects efficiently to keep environment sanitary and feeding material longer.
7 . Reducing cholesterol.
8 . It is a refill of antibiotic as well as the best additive for producing nuisance free fodder.
