Description
Vitamin E is a fat-soluble intracellular antioxidant, involved in stabilising unsaturated fatty acids. The main antioxidant property is preventing formation of toxic free radicals and oxidation of the unsaturated fatty acids in the body. These free radicals can be formed in periods of disease or stress in the body. Selenium is an essential nutrient for animals. Selenium is a component of the enzyme glutathione peroxidase, which plays an important role in protection of cells by destroying oxidising agents like free radicals and oxidated unsaturated fatty acids. It works in synergy with Vitamin E. Improved immunity and uniform antibody titres. Vitamin E deficiencies (like encephalomalacia, muscular dystrophy, exudative diathesis, decreased hatchability in eggs, infertility problems) in calves, cattle, goats, poultry, sheep and swine. Prevention of iron intoxication after administration of iron to piglets. In processd chicken it reduces drip loss and thereby improved shelf life. Activates immune system.
