This experiment was conducted to evaluate the effect of different levels of vitamin E on humoral immune response, water holding capacity and oxidative stability in growing Japanese quail (Coturnix coturnix Japonica). This experiment was carried out using 240 quails in a completely randomized design with three levels of vitamin E (18, 90 and 180 mg/kg). Four replicates of 20 quails were allocated to each experimental treatment and the birds were reared for 42 days. Quails were immunized against sheep red blood cell (SRBC) at 28 and 35 day of age. Hemagglutination assay (HA) titres were determined 7 days after an intramuscular immunization. At the end of experiment, three birds from each of replicates were slaughtered and thigh muscles were stored for 1, 90 and 180 day at –20°C to assess meat quality parameters. The results showed that primary antibody titres against SRBC at 35 day of age were not affected by the levels of vitamin E but secondary antibody titres against SRBC at 42 day of age were significantly greater in quails given dietary supplements of 90 and 180 mg/kg vitamin E. There were no significant differences in relative weight of the lymphoid organs (bursa and spleen). Water holding capacity (WHC) was affected by level of vitamin E and it was significantly increased, with increasing dietary vitamin E supplementation (P < 0.05). But the difference between 90 and 180 mg/kg vitamin E was not significant. Oxidative stability of meat from quails fed 90 and 180 mg/kg vitamin E was greater than that of quails fed 18 mg/kg vitamin E. It was concluded that supplementing diet with vitamin E had a beneficial effect on immune response, water holding capacity and oxidative stability of thigh meat during frozen storage but did not affect lymphoid organs in Japanese quail.

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