Vitamin E (i.e., α-tocopherol) is a biological antioxidant that could contribute to improved growth, physiological, and immunological performance in broiler chickens because of its ability to neutralize free radicals and reduce lipid peroxidation in both the plasma and skeletal muscle. Oxidative stress has been regarded as one of the major factors negatively affecting the performance of birds in the poultry industry. Therefore, supplementation with synthetic antioxidants (e.g., α-tocopheryl acetate) to reduce oxidative stress has become a common practice because free radicals cause several adverse effects on the body if they are present in excessive levels under stressful environments such as heat stress conditions or high stocking densities.

The antioxidant properties of vitamin E have been investigated regarding its vital role in the prevention of diseases, which occur as a result of protein oxidation and lipid peroxidation via a free radical mechanism. Moreover, vitamin E has an important role in improving health, by enhancing both cell-mediated and humoral immune functions.

Properties:

• Essential for growth and reproduction

• Vitamin E is a powerful antioxidant and important for normal neurological functions.

• Deficiency leads to encephalomalacia/crazy chick disease.

• Various disease happened exudative diathesis in young birds, muscular dystrophy seen more frequently in older and mature birds.

• Diminished fertility

• Reduced stress resistance

• Liver necrosis

• Disorders of the cellular membrane

Dosage

Poultry:

100 gm per ton feed

Swine:

100 -150 gm per ton

Packing:

500 kg 1kg and 5 kg