Vitamin C interaction with other dietary nutrients in poultry and pig nutrition

Blog post description.

3/6/20261 min read

Vitamin C (ascorbic acid) plays a vital role in poultry and pig nutrition by supporting immune function, antioxidant defence, and collagen synthesis (Liu et al., 2014). In poultry, Vitamin C can interact synergistically with vitamin E, enhancing antioxidant capacity and reducing oxidative stress (Surai, 2002). The presence of vitamin C may regenerate oxidized vitamin E, thereby maintaining cellular membrane integrity (Sies, 1997). Additionally, Vitamin C interacts with minerals such as iron, facilitating its absorption and reducing the risk of anaemia in poultry and pigs (Kumar et al., 2016). It also influences the metabolism of other nutrients, including folate and B-vitamins, which are essential for growth and development (Kang et al., 2017). The antioxidant properties of Vitamin C can mitigate the adverse effects of oxidative damage caused by stressors like heat or disease in poultry and pigs (Huang et al., 2016). Moreover, Vitamin C has been shown to improve the efficacy of feed additives, such as probiotics, by supporting gut health (Li et al., 2018). In pigs, supplementation of Vitamin C has been associated with enhanced growth performance when combined with other nutrients like selenium and vitamin E (Zhao et al., 2019). The interaction between Vitamin C and other nutrients can influence immune responses, with combined supplementation often yielding better health outcomes (NRC, 2012). Despite its water-soluble nature, Vitamin C can be recycled in the body through enzymatic pathways, preserving its function in nutrient interactions (Padayatty et al., 2003). Overall, optimizing Vitamin C levels alongside other dietary nutrients can improve health, productivity, and stress resilience in poultry and pig production systems (Khan et al., 2020).

Promois International (www.promoisinternational.com) is one of the best-known manufacturers of encapsulated vitamin C.