Abstract
Vitamin E is not synthesized by poultry and pigs and is therefore an essential micronutrient to consider in feed formulation. Being the nature’s most effective lipid-soluble, chain-breaking antioxidant, it protects cellular membranes from being attacked by lipid peroxyl radicals. This unique function of vitamin E cannot be fulfilled by any other dietary substance with antioxidant-like properties. In addition to being an efficacious membrane antioxidant, vitamin E has a much broader physiological importance, ranging from maintaining tissue’s structural integrity to supporting neural growth and reproduction as well as modulating immunity.
Vitamin E also plays an important role in enhancing meat quality as well as the nutritional value and the organoleptic properties of meat and eggs. This is primarily due to the absorption of vitamin E after ingestion, since its accumulation in foods of animal origin improves product quality and storage stability
Vitamin E also plays an important role in enhancing meat quality as well as the nutritional value and the organoleptic properties of meat and eggs. This is primarily due to the absorption of vitamin E after ingestion, since its accumulation in foods of animal origin improves product quality and storage stability
| Originalsprog | Engelsk |
|---|---|
| Publikationsdato | 4 sep. 2018 |
| Udgivelsessted | DSM website |
| Status | Udgivet - 4 sep. 2018 |