• Global stocks of Vitamin E and Vitamin A are in short supply following the BASF fire in October 2017, resulting in price volatility
  • Feed compounders are being forced to reduce the amount of Vitamin E in diets
  • Protection of Vitamin E in diets and premixes is of utmost importance
  • Maximising the health and welfare of animals is essential as Vitamin E requirements are increased by disease and stress


Vitamin E

Vitamin E cannot be synthesised by poultry and pigs and therefore must be included in the diet. It is the most effective lipid-soluble antioxidant, protecting cellular membranes from damage by lipid peroxyl ‘free’ radicals. It also helps to maintain the structural integrity of tissues, to develop the nervous system, and substantially contributes to disease resistance of animals due to its immune-modulating effects. Vitamin E is present in the lipid fraction of feed ingredients, so is especially susceptible to oxidation.


Orego-Stim in the diet acts as an antioxidant, enabling the required levels of Vitamin E to be reduced without compromising an animal’s performance. Young and breeding stock should be fed in excess of the NRC guidelines for Vitamin E to safeguard the modern high performing genotypes. Finisher pigs and broilers can be fed 300g/t of Orego-Stim and 50mg/kg of Vitamin E with no compromise to performance. For improved meat quality in pigs it has been shown to be beneficial to feed 500g/t of Orego-Stim 4 weeks prior to slaughter (Zhang et al., 2015).


Reducing the Vitamin E level in finishing diets could provide a cost saving and would save stocks for the more essential diets.

Speak to your nutritionist regarding reformulation of your diets using antioxidants like Orego-Stim to save Vitamin levels.


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