Vitamin E (tocopherol) is a vital lipid-soluble antioxidant in animal feed. Its core role is to protect cell membranes—especially those rich in unsaturated fatty acids—from free radical attack, thereby maintaining cell integrity and function. In livestock production, its primary functions include:Supporting reproductive performanceAs a biological antioxidant, it maintains the health of reproductive organs, improving semen quality in males and conception rates and litter size in females;Enhancing immune functionBy preserving the activity of immune cells, it boosts animals' resistance to disease;Improving meat qualityIt effectively inhibits lipid oxidation, extends the shelf life of meat products, and reduces the occurrence of meat quality defects such as "white muscle disease";Synergizing with seleniumTogether, they form the body's antioxidant defense system. A deficiency can lead to muscular dystrophy (white muscle disease), reproductive disorders (such as embryonic death and testicular degeneration), liver necrosis, and reduced immunity.