Vitamin E (alpha-tocopherol) is an essential micronutrient for the proper functioning of the animal organism. This vitamin belongs to the fat-soluble group (A, D, E, K), and is the main natural antioxidant, acting on cell membranes preventing lipid peroxidation.
The antioxidant mechanism of this vitamin is briefly due to the donation of an H atom stabilizing free radicals, preventing the beginning of the oxidative cascade.
Vit’s deficiency. And it can be observed explicitly. Calves that have low micronutrient reserves show degeneration and necrosis in the muscles (White muscle disease) in cattle. In broiler chickens it can cause encephalomalacia (Mad Chick Disease), exudative diathesis with signs of edema and can cause carcass condemnation and muscular dystrophy. In pigs, deficiency is linked to muscular dystrophy and dietary hepatosis.
Supplementation above the amounts to avoid the aforementioned symptoms and disorders has been indicated and may have positive results, stimulating the immune system, with an increase in T cells and antibodies, thus resulting in greater resistance to bacterial infections in chickens.
Furthermore, vitamin E is considered atoxic, being excreted by bile and urine. Supplementation in the final stages, whether of cattle, pigs and chickens, bring greater durability to the flavor, color and smell of the meat, since the vit. And it manages to delay lipid peroxidation.
Vitamin E and the others are part of our portfolio, along with other ingredients such as amino acids, organic acids etc. For more information, contact us.