Vitamin E is recognized as one of the most effective fat-soluble antioxidants for supporting growth, improving immune function, and maintaining the health of livestock and poultry. In poultry, although this vitamin is stored in organs such as the brain, liver, and other tissues, birds are not able to effectively utilize these reserves; therefore, vitamin supplementation is necessary.
Vitamin E is composed of alpha-tocopherol and an acetate form, and it helps regulate cellular oxidation processes while protecting unsaturated fatty acids against oxidation. It is actively absorbed in the intestine. Although absorption depends on several factors, the average absorption rate is reported to be around 42%.The main functions of Vitamin E include its role as a natural antioxidant (in association with selenium-containing glutathione enzymes), supporting normal tissue respiration, contributing to Coenzyme Q synthesis, participating in phosphorylation reactions, involvement in nucleic acid metabolism, contributing to Vitamin C formation, involvement in the metabolism of sulfur-containing amino acids, helping maintain low peroxide levels in cells, supporting an active immune system, improving fertility, providing anti-toxicity effects, and enhancing carcass quality and shelf life.

This Vitamin E is supplied as DL-α-Tocopheryl Acetate, manufactured by Weishi (China), with a purity of 50%.