Effect of apple cider vinegar and vitamin A on hematological parameters and total immunoglobulin G in sheep: a pilot study

Apple cider vinegar is a fermented compound that contains acetic acid, flavonoids, phenolic compounds, organic acids, minerals, and vitamins. Vitamin A is involved in the development of the immune system and plays regulatory roles in cellular immune responses and humoral immune processes. The aim of this study was to investigate the effect of apple cider vinegar and vitamin A on hematological parameters and immunoglobulin G levels in Gezel lambs. 10 healthy Gazel lambs were used for the study. The lambs were randomly grouped into three groups (control (n = 3), Apple cider vinegar (n = 4), and Vitamin A (n = 3) group). Vitamin A was administrated at a dose of 44,000 IU/kg every ten days for four treatments. ACV was administered orally by drenching (0.5 ml/kg of 6% ACV solution (600 mg ACV), every day, for 40 days). Hematological parameters were determined using standard methods. Total immunoglobulin G concentration was assayed using the turbidimetric immunoassay method. The data obtained before and after drug administration were analyzed by paired T-test and the data of different groups were analyzed using Independent-sample T-test.White blood cells, lymphocytes, and IgG in lambs were significantly increased after administration of Apple cider vinegar (p < 0.05). IgG and lymphocytes were significantly higher in lambs under oral administration of Apple cider vinegar compared to the lambs in the control group (p < 0.05). White blood cells, neutrophils, and IgG were significantly increased in lambs after vitamin A administration (p < 0.05). Neutrophils and IgG were significantly higher in lambs under vitamin A injection compared to the lambs in the control group (p < 0.05). Administration of vitamin A and apple cider vinegar in sheep is safe. They also improve the immune system.