Poultry Farming Research Reveals Effective Replacement of Vitamin E with Natural Antioxidants

Strategic Insights -

Recent research published in the Frontiers in Veterinary Science journal has shed light on the effectiveness of natural antioxidants in replacing synthetic vitamin E in poultry diets. A study conducted by the University of Parma in Parma, Italy, involved the replacement of 0.05 g/kg of vitamin E with commercial products containing grape skin and green tea extracts or hydrolyzed wood polyphenols. The results show that these natural antioxidants can effectively replace vitamin E in poultry diets, with no significant differences observed in performance, antioxidant capacity, hematological parameters, carcass and cut weights, meat quality, and survival rate among the dietary treatments.

Key Takeaways:

  • The study replaced 0.05 g/kg of vitamin E in poultry diets with commercial products containing grape skin and green tea extracts or hydrolyzed wood polyphenols.
  • A total of 252 one-day-old male Ross 308 chicks were assigned to 9 pens in a randomized block design with 3 replicates per dietary treatment.
  • No significant differences were observed in performance, antioxidant capacity, hematological parameters, carcass and cut weights, meat quality, and survival rate among the dietary treatments.
  • The control group had the highest plasma vitamin E levels.
  • The GSGT and vitE groups showed the highest European Production Efficiency Factor (EPEF) at 42 days, while at 84 days, a higher EPEF was observed for the HWP and GSGT groups.
  • The study concluded that hydrolyzed wood polyphenols (HWP) and grape skin-green tea extracts (GSGT) can effectively replace vitamin E in poultry diets when balanced for antioxidant capacity.

Statistics:

  • 252 one-day-old male Ross 308 chicks were used in the study.
  • 9 pens were used in the randomized block design with 3 replicates per dietary treatment.
  • The study involved the replacement of 0.05 g/kg of vitamin E in poultry diets.
  • The control group had the highest plasma vitamin E levels (p < 0.05).
  • The GSGT and vitE groups showed the highest EPEF at 42 days (p < 0.05).
  • The HWP and GSGT groups showed a higher EPEF at 84 days (p < 0.05).

Sources:

  • Frontiers in Veterinary Science. "Effects of antioxidant capacity-based dietary replacement of vitamin E with commercial products containing grape skin-green tea extracts or hydrolyzed wood polyphenols on poultry performance, metabolism, immune-related gene expression, and meat quality." 2025,12. doi: 10.3389/fvets.2025.1608147.
  • NewsRx. "Research from University of Parma in the Area of Poultry Farming Published (Effects of antioxidant capacity-based dietary replacement of vitamin E with commercial products containing grape skin-green tea extracts or hydrolyzed wood polyphenols ...)." Health & Medicine Week. July 25, 2025; p 3769.