What effect does vitamin E have on chicken immune function?

Many studies have shown that high levels of dietary vitamin E can improve the immunity of chickens to infectious bursal disease, Eimeria, E. coli and severe E. coli infections, reducing morbidity and mortality. Adding 300 mg/kg of vitamin E to the diet, which is 6 times the required amount, can increase the antibody titer of E. coli lipopolysaccharide and the activity of phagocytic cells by 3 to 6 times (Heinzerling, 1974). Tests have shown that it is effective to use a high level of vitamin E diet to improve the immunity of chickens in the flock of the immune system. Vitamin E can improve the humoral immunity and cellular immunity of chickens. Wen Jie (1996) added two levels of vitamin E at 20 mg/kg and 80 mg/kg to broiler diets. The results showed that high levels of vitamin E can improve the serum vaccination rate of Newcastle disease and blood lymphocyte transformation rate; The serum vitamin E content was significantly reduced. Tips should add higher levels of vitamin E as soon as possible to slow down the decline in serum vitamin E. The lack of vitamin E in the diet reduces the ability of the chicken to synthesize antibodies and the weight of the immune organs. Marsh (1986) fed chickens with a diet lacking and adding 130 mg/kg of vitamin E. The serum antibody titer in the absence of vitamin E was 1.0 lower than the added group, the spleen weight was reduced by 27.1 mg, and the bursal weight was reduced by 56. 4mg. Current research also shows that vitamin E can reduce the production of prostaglandins in bursal cells. Since prostaglandins are inhibitors of T lymphocytes and have immunosuppressive effects, it is considered that vitamin E promotes the production of antibodies by reducing the biosynthesis of prostaglandins. RBP China Feed Industry Information Network - based on feed, serving animal husbandry