Vitamin E

Vitamin E is a fat soluble vitamin whose hydrolysate is tocopherol and is one of the most important antioxidants. Tocopherols are not easily destroyed by heat or alkali, but are easily oxidized. They can be used as antioxidants to protect other substances from oxidative damage.

Vitamin E participates in the metabolism of nucleic acid in the domestic animal body and adjusts the metabolism of protein, fat and carbohydrates; the antioxidant properties of vitamin E can prevent the oxidation of unsaturated fatty acids in the domestic animal body, thus it is an important biological substance to ensure the normal lipid metabolism and prevents the formation of toxic during the metabolic process of fat. Substances; ensure the normal function of a series of enzyme systems and adjust the function of endocrine glands; maintain the normal structure and function of membranes, muscles and peripheral vessels. Vitamin E also participates in the process of phosphate acidification in poultry, and promotes the storage of vitamin A in the liver of poultry and protects vitamin A from oxidation in poultry. Therefore, vitamin E is one of the important substances to keep livestock healthy and improve fertility and productivity.