Vitamin E and its impact on poultry production: An Update

Abstract

The main goals of recent poultry production sectors are to enhance the immune response of the birds, improve the performance, reduce mortalities and reduce stressors. These goals can be easily achieved through dietary supplementation with vitamins. Vitamin E is one of the fat-soluble vitamin that has been used from last decades for different poultry production types. The inoculation level of vitamin E in the diet of poultry depends on several factors. Low or high level of vitamin E can induce severe adverse economic losses in poultry industry. Vitamin E has been regarded as a potent chain-breaking antioxidant as well as immuno-stimulator for both cell-mediated and humoral immunity. Vitamin E is added to the diet of broilers, layers and breeders especially those under heat stress conditions. In broilers, vitamin E can improve the health conditions, feed efficiency and immunity. However, in layers and breeders, it enhances the egg’s quantity and quality as well as the fertility; respectively. Moreover, vitamin E proves its efficacy in modifying the carcass trait or meat quality of broilers. Therefore, this review article aimed to investigate the forms and inoculation levels vitamin E, the role of this vitamin in the biological process as well as its effect on different poultry production types and carcass quality.