What is Vitamin E?

Vitamin E is a fat-soluble vitamin found in many foods, fats, and oils, such as nuts, seeds, and vegetable oils. Vitamin E deficiency is uncommon, but serious deficiency can cause symptoms like muscle weakness, vision problems, and unsteady walking. Vitamin E is also available as a capsule, gel capsule, or liquid drops that can be taken by mouth. However, high doses of vitamin E supplements can build up in the body and be harmful. For example, taking large doses of vitamin E with anticoagulant or antiplatelet medications, such as warfarin, can increase the risk of bleeding.

The usage of Vitamin E in human body.

When meat starts to oxidize, discoloration and off-flavors or off-odors develop in the meat. Shelf life of packaged beef can be improved when animals are fed high levels of vitamin E prior to slaughter. 

Fresh, growing forages have enough vitamin E to meet grazing livestock’s nutritional requirements. On the other hand, research indicates that vitamin levels in all stored feeds decrease with time. In fact, the fermentation process involved with making silage destroys most vitamins. 

Supplemental vitamin E is required in all rations that contain dry hay, silage, greenfeed and in swath grazing situations.