[Significance and application of vitamin E in broilers and laying hens, especially during supplementation with fish...

Vitamin E is necessary as an antioxidant, as a regulator of the transcription and of the activity of enzymes as well as an activator of the immune system. Supplements of 150-300 mg/kg feed stimulate the activity of the immune system. A content of vitamin E of 200 mg/kg feed in the last three weeks of fattening increases the content in the tissues and stabilises the meat quality. A supplement of fish oil (3%) increases the content of fish fatty acids in the yolk and necessitates an addition of 60 mg vitamin E/kg feed. The content of vitamin E in the tissues of chicks at hatch is dependent of that in the yolk. A supplement of 250 mg vitamin E/kg feed diminishes the decrease in egg production in heat stress. Recommendations for an optimal supply with vitamin E are given.