The E‐volution in swine nutrition: Current perspectives on vitamin E

Abstract This review provides an in‐depth analysis of vitamin E's multifaceted role in swine nutrition, incorporating both traditional insights and contemporary research. It begins with an exploration of vitamin E from an evolutionary perspective, followed by a detailed examination of its absorption, metabolism, and excretion in swine. The review emphasizes the micronutrient's critical functions in swine physiology, particularly its antioxidant properties and its emerging links to epigenetics, which include deoxyribonucleic acid methylation, histone modification, and noncoding ribonucleic acid regulation. The interactions of vitamin E with other dietary components are discussed, along with established nutritional requirements and current recommendations for supplementation. Additionally, the health benefits and performance improvements associated with vitamin E are presented, emphasizing its importance in immune function, growth, and meat quality. Despite extensive research, the review identifies gaps in understanding the bioavailability and long‐term impacts of different vitamin E isoforms and supra‐nutritional supplementation levels. It concludes with a discussion of research gaps and future directions, particularly the need for studies on the long‐term effects of high‐dose vitamin E supplementation and the influence of environmental factors on its metabolism. Through this comprehensive synthesis, this study aims to provide a holistic understanding of vitamin E's essential contributions to swine health and nutrition, with the goal of informing better dietary practices and enhancing swine productivity.