In the context of aquaculture facing numerous challenges such as disease outbreaks, high production costs, and increasing demands for product quality, the application of natural additives in farming processes has become an inevitable trend. Among these, garlic—especially black garlic—is being increasingly studied and applied due to its antibacterial properties, immune-boosting effects, and its ability to stimulate digestion and growth in aquatic animals.
Uses of Garlic in Aquaculture
- Enhancing the Immune System of Aquatic Animals
The active compounds in garlic and black garlic stimulate the immune system by boosting the activity of macrophages, white blood cells, and natural antibodies in fish and shrimp.
This results in a lower incidence of diseases, particularly bacterial infections caused by Vibrio spp. and Aeromonas spp.
- Antibacterial and Disease Prevention Properties
Allicin in garlic has the ability to destroy various harmful bacteria, fungi, and parasites both in the aquatic environment and in the animals themselves.
Black garlic, with its high antioxidant content, helps reduce oxidative stress—a major factor in weakening the immune system of aquatic species.
- Improving Digestion and Nutrient Absorption
Garlic stimulates the secretion of digestive enzymes, helping fish and shrimp to eat more eagerly and absorb nutrients more efficiently.
This leads to a lower feed conversion ratio (FCR), reducing feed costs.
- Promoting Growth and Production Efficiency
Numerous studies have shown that supplementing diets with garlic or black garlic can accelerate growth rates, increase survival rates, and improve the flesh color of fish and shrimp.
It also reduces the use of antibiotics—supporting sustainable and environmentally friendly aquaculture practices.
How to Use Garlic in Aquaculture
– Mixing with Feed: Freshly crushed garlic or garlic powder: 5–10g per kg of feed (depending on the species and farming stage).
– Bath Treatment for Fish: Diluted garlic juice: 2–3 ml per liter of water, used as a bath for 10–15 minutes to treat skin diseases.
– Pond Application: Crushed garlic mixed with water and applied at a rate of 1–2 kg per 1,000 m³ of water to improve pond conditions.
Special Benefits of Black Garlic
Black garlic is produced by fermenting fresh garlic under controlled temperature and humidity conditions for an extended period (30–60 days). Compared to fresh garlic, black garlic has significantly higher levels of S-allyl cysteine (SAC), polyphenols, flavonoids, and antioxidants, which greatly benefit the health of fish and shrimp.
Black garlic also has a milder, more pleasant flavor compared to raw garlic—less pungent and spicy—with enhanced biological effects.
Comparison Between Black Garlic and Fresh Garlic in Aquaculture
| Feature | Fresh Garlic | Black Garlic |
| Antibacterial Compounds | Contains allicin, but unstable during processing | Rich in S-allyl cysteine, more stable |
| Immune Boosting | Effective | More effective due to higher antioxidants |
| Digestive Support | Helps eliminate gut bacteria | Enhances nutrient absorption |
| Stress Resistance & Liver Protection | Minimal effects | Highly effective |
| Taste & Palatability | Pungent, spicy | Sweet, mild, easier to consume |
👉 Conclusion:
Garlic is a safe, natural method for disease prevention and treatment in aquaculture, partially replacing antibiotics and reducing costs and the risk of drug resistance. Especially, black garlic offers stronger effects than fresh garlic in enhancing immunity, reducing stress, and supporting digestion.
If you are interested in garlic-based products such as garlic powder, black garlic cloves, or black garlic extract, please contact Trường Hải Tiến Company to select high-quality products that meet your needs.
