Allicin is included in the composition of essential oil of garlic has a powerful antibiotic effect. Thanks to him, garlic is a natural antibiotic. Allicin has a strong bactericidal and fungicidal action, which helps prevent the active multiplication of bacteria in the body and leads to their death. It has a positive effect on the immune system of agricultural animals and birds.

The allicin in garlic is formed when the mechanical damage of garlic. Molecule of allicin begins to be produced in the interaction of the enzyme alliinase and a special amino acid alliin. In the cell these components are not in contact and separated from each other by membranes. At the time of damage cloves of garlic, two components that are "stored" separately, join together to form allicin.

The beneficial properties of allicin are saved only when properly selected temperature effect, since allicin is an unstable substance and breaks down quite rapidly.

In the company "Euro Technology" was selected as a result of garlic to preserve its natural properties. Obtained in the processing of the product formed in the sort of pellets that fall directly in the gastrointestinal tract of the animal, along with all the beneficial components of garlic.

"Spicy" is introduced in a concentrated part of the ration, depending on the adopted production schemes of feeding. The specialists of "Euro Technologies" will always provide professional assistance in the individual calculation of the input product in the diet.