Vitamin E

The effect of feed-grade vitamin E is specifically shown as follows:
1. Biological antioxidant effect to prevent the peroxidation of lipids and a series of damage and loss caused by the cell
membrane;
2. Vitamin E can improve the body’s immunity and resistance to disease;
3. Vitamin E is a cofactor of cytochrome reductase, which is involved in the regulation of cellular DNA synthesis;
4. It can reduce the toxicity of heavy metals such as cadmium, mercury, arsenic and silver;
5. Vitamin E also involves the phosphorylation reaction, the synthesis of vitamin C and pantothenic acid, and the metabolism of sulfur-containing amino acids and vitamin B12.
Usage and dosage: Mix material:
Chicken was added with 50%VE10-20g per 1000kg of feed.
Pigs were supplemented with 50%VE6- -10 g per 1000kg of feed.