Volume: 2, 2023
2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: A033
DOI: https://doi.org/10.24326/ICDSUPL2.A033
Published online: 19 April 2023
ICDSUPL, 2, A033 (2023)
Importance of vitamin E in pig nutrition
Katarzyna Woś1*, Katarzyna Kwiatkowska1, Anna Czech1
1 Department of Biochemistry and Toxicology, Faculty of Animal Science and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20–950 Lublin, Poland
* Corresponding author: katarzyna.wos00@wp.pl
Abstract
Specialists are constantly working to provide livestock with high-quality, wholesome compound feeds to meet their nutritional needs. In addition to the basic nutrients and minerals, the presence of adequate vitamins in compound feeds is important for animal health. Vitamin E comprises eight lipophilic compounds; four tocopherols and four tocotrienols (α , β-, -γ- and δ). Among these, α-tocopherol plays the most important role and, unlike the other forms, is largely recognised by the liver protein (TTP, α-tocopherol liver protein). The aim of this study is to clarify the importance of vitamin E in pig nutrition. Vitamin E has many important functions in the body especially at the cellular level. It participates in haem biosynthesis, is responsible for regulating DNA synthesis and the expression of genes related to lipid metabolism and cholesterol transport. It is also a cofactor in the electron chain, stabilises cell membranes, influencing their integrity, inhibits lipid peroxidation processes, and plays a role in the efficient functioning of the immune system. It has been shown to be responsible for enhancing both cellular and humoral immune responses, increasing lymphocyte proliferation, immunoglobulin action or NK cell activity. Due to the immunostimulating effect of vitamin E, its presence increases immunity against certain pathogens including Streptococcus pneumoniae type 1 and influenza virus. In addition, vitamin E supplementation shows potential in increasing resistance to intestinal disease in newborn pigs caused by, among other things, E. coli bacteria, which contribute to increased piglet mortality before weaning. Vitamin E supplementation together with selenium reduces the duration of intramammary infections and the incidence of mastitis. Vitamin E is found in small amounts in green parts of plants, cereal grains (maize and oats average 20 mg α-tocopherol/kg, wheat 11 mg/kg), in feed components such as soybean meal (3mg/kg) or maize meal, and also, but in very small amounts, is present in silage. Its sources are also vegetable oils used in animal nutrition, but mainly as a source of energy and fatty acids. The content of vitamin E in vegetable oils varies, e.g. in rapeseed oil at a level of approx. 468 mg/kg, in cold-pressed sunflower oil at a level of approx. 535 mg/kg, while in refined maize oil its amount is the highest, i.e. approx. 829 mg/kg. Taking into account the needs of different technological groups of pigs, the amount of vitamin E provided should be appropriate for piglets 40 – 80 mg/kg, for piglets 20 – 60 mg/kg, for fattening pigs 40 – 80 mg/kg, pregnant sows – 35-80 mg/kg, lactating sows – 40-150 mg/kg. An adequate amount of vitamin E in compound feeds is particularly important in young stock, pregnant and lactating sows, and boars. Recent studies indicate that the supply of vitamin E should be increased especially in these technological groups.
How to cite
K. Woś, K. Kwiatkowska, A. Czech, 2023. Importance of vitamin E in pig nutrition. In: 2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL2.A033