Vitamin E is a fat-soluble anti-oxidant and belongs to a group of compounds called tocopherols, which function to protect lipids of biological membranes from oxidation. Vitamin E helps to protect the content of highly unsaturated fatty acids in feeds. Deficiency symptoms include reduced growth, mortality, depigmentation and fatty tissues. Sources of vitamin E include dried distillers solubles, cottonseed meal, rice bran and polishings, and wheat products. Recommended supplementation level of in commercial feeds vitamin E is 300 mg/kg (Akiyama et al., 1992).