Heat stress and vitamin E in diets for broilers as a mitigating measure

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dc.creatorFelipe Santos Dalólio
dc.creatorLuiz Fernando Teixeira Albino
dc.creatorHéder José D’ávila Lima
dc.creatorJadir Nogueira da Silva
dc.creatorJoerley Moreira
dc.date2015
dc.date.accessioned2026-07-07T03:57:09Z
dc.descriptionThis review aimed to identify the importance of vitamin E dietary supplementation to broilers subjected to heat stress in relation to metabolism, growth performance and quality of animal products and its effects on immune system. Vitamin E is the concentration of tocopherol and tocotrienol, which can be found in natural or synthetic form. This vitamin is essential for the integrity of reproductive, muscular, circulatory, nervous and immune systems of the animals. In order to reduce the harmful effects of high temperatures in poultry production, vitamin E supplementation is a viable alternative for the sector. Some studies indicate its potential antioxidant effect able to modulate inflammatory responses and physiological adjustments to mitigate the undesirable effects of exposure of broilers to high temperatures. Moreover, it has been found increased viability of animals due to the greater activation of the immune system, and improved quality of animal products given to the deposition in tissues with consequent nutritional enrichment of meat products.
dc.formatapplication/pdf
dc.identifier1806-2636
dc.identifierhttps://www.redalyc.org/articulo.oa?id=303142432013
dc.identifier.urihttp://hdl.handle.net/123456789/448308
dc.languageen
dc.publisherUniversidade Estadual de Maringá
dc.relationhttp://www.redalyc.org/revista.oa?id=3031
dc.rightsActa Scientiarum. Animal Sciences
dc.sourceActa Scientiarum. Animal Sciences (Brasil) Num.4 Vol.37
dc.subjectAgrociencias
dc.titleHeat stress and vitamin E in diets for broilers as a mitigating measure
dc.typeartículo científico

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Acta Scientiarum. Animal Sciences - Universidade Estadual de Maringá