Whether you want to feed your cattle a natural vitamin E supplement or a synthetic version, you have come to the right place. This article will discuss the natural form of vitamin e, the biological activity of synthetic vitamin e, and the effects of deficiency on calf mortality.
Contents
Natural form of vitamin e
Natural form of vitamin E is an important nutrient for cattle. It helps them maintain health and immunity to infectious diseases. It is found in legumes and green grass. It is especially important for newborn calves. Vitamin E deficiency can lead to a host of health problems, including pneumonia, Weak Calf Syndrome, and Mulberry Heart Disease in pigs.
Vitamin E is a fat-soluble nutrient that is essential for the optimum functioning of various biological systems in animals. It is a highly potent biological antioxidant and one of the most powerful free radical scavengers. Its functions are well understood and documented in scientific literature. This paper reviews the basic role of vitamin E in animal health and its effects on the immune system. It also discusses its role in preventing mastitis in dairy cows.
Interestingly, natural vitamin E is more highly secreted into milk than synthetic form. This may be because cows have the ability to discriminate between synthetic and natural vitamin E. Natural vitamin E is also more absorbable by cattle. Therefore, feeding natural vitamin E to cattle may improve the vitamin content of milk.
Synthetic form of vitamin e
Natural vitamin E, or d-alpha-tocopherol, is obtained from vegetable oils, including soybean. Its synthetic form is made from petrochemicals. The two types of vitamin E have different biological activities. Natural vitamin E consists of one stereoisomer while synthetic vitamin E is composed of eight isomers. All eight are different from one another, with one stereoisomer having higher bioactivity than the others.
For cattle, supplemental vitamin E of 1,000 IU a day is not enough to maintain high plasma levels. However, feeding 2000 to 5000 IU of synthetic vitamin E daily to cows during transition significantly reduced or even eliminated the drop in plasma vitamin E levels and improved mammary gland health.
There are two main forms of synthetic vitamin E: the acetate and succinate esters. The acetate ester is the most stable and is used as feed additives. This form is stable to oxidation and hydrolysis in the animal gut. Hence, it is the most commonly used form of vitamin E.
Effects of vitamin deficiency on calf mortality
Vitamin deficiencies in cattle have been linked to a variety of adverse outcomes, including calf mortality. Interestingly, low levels of both vitamin A and vitamin E are associated with poor health outcomes in beef calves. This study sought to better understand the mechanisms that cause these vitamin deficiencies and how these deficiencies may be prevented.
Calves may develop vitamin deficiencies at different stages of their life, but they are most likely to develop them in fall, when weaning begins. Weaning is a crucial time when calves are assessed for overall health, growth, and weight. Calves that are mineral deficient tend to be undernourished and show less vigor and weight compared to healthy calves. They are also more susceptible to respiratory diseases.
Early signs of vitamin deficiency in cattle include night blindness and decreased appetite. Also, a rough coat and dull eyes may indicate the presence of a vitamin deficiency. In addition to poor growth, vitamin A deficiency can lead to reduced feed efficiency. Young animals may also experience diarrhea or pneumonia. Later signs include lameness and swelling in the legs or knees.
Biological activity of synthetic vitamin e
Vitamin E is an antioxidant and has been shown to improve the immune functions of dairy cattle. A decreased concentration of vitamin E around the time of calving has been associated with immune suppression and an increased incidence of disease. Most studies of vitamin E supplementation for dairy cows have used synthetic forms of vitamin E and have not tested the biological activity of natural forms.
It is thought that dietary vitamin E affects the activity of several enzymes involved in signal transduction and the metabolism. This vitamin also has anti-inflammatory properties and is involved in modulating cellular functions. It also regulates the activity of several signal transduction pathways and cytochrome P450 (CYP) enzymes. It has also been shown to influence the expression of gene-related genes and the activity of phospholipase A2 and protein kinase B2.
A synthetic version of vitamin E is known as dl-alpha-tocopherol, which has about 50% of the potency of d-alpha-tocopherol. Manufacturers of fortified food and dietary supplements use dl-alpha-tocopoherol. This form of vitamin E is chemically stable, which gives it a longer shelf life. However, synthetic forms are de-esterified in the digestive tract, which reduces the potency of the vitamin.
