title: [Significance and application of vitamin E in broilers and laying hens, especially during supplementation with fish oil].
abstract: 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.
authors.affiliation: Veterinär-Physiologisch-Chemischen Institut, Universität Leipzig.
authors.forename: Erich
authors.initials: E
authors.lastname: Kolb
authors.forename: Jürgen
authors.initials: J
authors.lastname: Seehawer
mesh_terms: D000821:Animal Feed; D000818:Animals; D000975:Antioxidants / Q000008:administration & dosage* / Q000378:metabolism; D002645:Chickens / Q000254:growth & development* / Q000276:immunology / Q000378:metabolism; D019587:Dietary Supplements; D005260:Female; D005395:Fish Oils / Q000008:administration & dosage*; D007107:Immune System / Q000187:drug effects; D008297:Male; D008460:Meat / Q000592:standards; D014810:Vitamin E / Q000008:administration & dosage* / Q000378:metabolism
chemical_list: D000975:Antioxidants; D005395:Fish Oils; D014810:Vitamin E