Although vitamin E is well known as nature’ s most effective lipid-soluble, chain-breaking antioxidant, protecting cellular membranes and key element in the “antioxidant team”, the physiological importance of vitamin E is much broader supporting growth and reproduction, modulating the immune system as well as enhancing the nutritional value of meat and eggs.
Recently polyphenols, flavonoids and many other herbal extracts are said to possess not only anti-carcinogenic and anti-inflammatory properties, but also act as biological antioxidants and promoted to replace vitamin E in feed. But is that really a wise choice?
This webinar will help you better understand the unique role of vitamin E in animal nutrition as well as compare it to other products with antioxidant claims. To make sure we compare apples with apples and take fact-based decisions.
Prof. Edgar Oviedo
Extension Specialist in the Prestage Department of Poultry Science
North Carolina State University, USA
Jose-Maria Hernandez
Product Manager Special Nutrients
Animal Nutrition & Health, dsm-firmenich
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