Vitamin E is an essential antioxidant in poultry, protecting cells from damage and supporting immune function, reproduction, and meat quality. Poultry cannot synthesize vitamin E, requiring dietary supplementation to prevent deficiency diseases like encephalomalacia (a neurological disorder), exudative diathesis (a bleeding disorder), and nutritional muscular dystrophy. It works with selenium to form a vital antioxidant system, but elevated levels of polyunsaturated fatty acids in feed require increased vitamin E supplementation to prevent oxidative stress and maintain bird health.
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