Vitamin E supplementation for the ruminant

Vitamin E is essential for such body functions as growth, reproduction, prevention of various diseases, and for integrity of tissues. The most significantly important result of selenium and vitamin E deficiency is tissue degeneration (e.g. white muscle disease). Vitamin E does not cross the placenta in any appreciable amounts; however, it is concentrated in colostrum. Supplemental vitamin E can greatly increase colostral tocopherol. The importance of providing colostrum rich in vitamin E is essential as both calves and lambs are born with low levels of the vitamin. Vitamin E has been shown to increase performance of feedlot cattle and to increase immune response for ruminant health, including being beneficial for mastitis control. Vitamin E given to finishing cattle at higher than National Research Council (NRC) requirements dramatically maintained the red color (oxymyoglobin) compared with the oxidized metmyoglobin of beef. It appears that supplementation of 500 IU vitamin E per head daily for 84–126 days yields tissue α-tocopherol that would maintain a favorable level of oxymyoglobin in meat, thus increasing its value. Vitamin E nutritional status is commonly estimated from plasma concentration, with a high correlation between plasma and liver levels of α-tocopherol. The NRC estimates for vitamin E requirements of beef cattle, dairy cattle and sheep to range from 15 to 40 mg kg−1; however, higher levels will likely improve performance, and megadose levels will improve carcass quality.