Vitamin E is broadly recognized for its positive effects on the meat quality and immune response of broiler chickens. It is a biological antioxidant that could contribute to improved growth, physiological, and immunological performance in broiler chickens because of its ability to neutralize free radicals and reduce lipid peroxidation in both the plasma and skeletal muscle. The three main disorders seen in chicks deficient in vitamin E are encephalomalacia, exudative diathesis, and muscular dystrophy. The occurrence of these conditions depends on various other dietary and environmental factors.