Dietary supplementation with vitamin E modulates avian intestinal immunity

Area of Science:

• Poultry immunology
• Nutritional immunology
• Avian health

Background:

• Immunoglobulin A (IgA) is crucial for intestinal mucosal immunity in chickens.
• The impact of dietary vitamin E on IgA production in poultry has not been extensively studied.
• Vitamin E is a key antioxidant influencing immune responses.

Purpose of the Study:

• To evaluate the effect of dietary vitamin E supplementation on immunoglobulin A (IgA) antibody production in chickens.
• To assess the impact of vitamin E on total and antigen-specific IgA titers, T-cell subsets, and Ia+ cells.
• To determine optimal levels of vitamin E for immune modulation in poultry.

Main Methods:

• Chickens were fed diets supplemented with varying levels of vitamin E (25, 250, 2500, 5000 mg/kg).
• Primary immunization with tetanus toxoid was administered at 21 days, followed by an oral booster at 35 days.
• Total and antigen-specific IgA antibody titers, T-cell subsets, and Ia+ cells were measured in serum and intestinal scrapings.

Main Results:

• Significantly higher total IgA antibody titers were found in intestinal scrapings of chickens fed 5000 mg/kg vitamin E.
• Elevated total serum IgA titers were observed in chickens fed 250 mg/kg vitamin E.
• Increased anti-tetanus toxoid IgA antibody titers in serum and intestinal scrapings were noted in birds receiving 250 and 5000 mg/kg vitamin E.

Conclusions:

• Dietary vitamin E supplementation, particularly at 250 and 5000 mg/kg, can modulate total and antigen-specific IgA antibody production in chickens.
• Vitamin E acts as an immunomodulator, enhancing the intestinal immune defense.
• These findings suggest a role for vitamin E in improving poultry immune status through IgA enhancement.