Transfer of additional vitamin E amounts into food of animal origin

Evaluation of vitamin E-transfer from feed into food of animal origin based on 5 studies with dairy cows. 2 with fattening bulls, 5 with pigs and 3 with poultry. Vitamin E-supply to dairy cows Increased vitamin E content of milk to small portions (e. g. from 1.2 to 1.8 mg kg(-1) milk when 1 g per animal per day was supplemented). Five times of vitamin E amounts according to nutritional recommandations doubled vitamin E-content in meat and fourfolds its in eggs. Apart from eggs the highest vitamin E concentrations were measured in liver and depot fat. The highest transfer of additional vitamin E into foods of animal origin was measured for eggs (16 or 25% when 1000 or 100 mg vitamin E per kg feed were supplemented). It was below 2% for all futher foods. In consequence of the low transfers additional vitamin E amounts in animal nutrition to improve vitamin E supply of men could not be recommended.