It is used at the beginning of the high yield period in poultry, as well as for protective support, contribution to the prevention of discomfort, prevention of Vitamin A, D3, E. K3 deficiencies and for strengthening the immune system. Vitamin A contributes to increasing the production of antibodies and macrophages, supporting the stimulation of the immune system, thereby increasing the immune response. vitamin A positively effects egg production, hatchability, and prevention of embryonic mortality. Vitamin D has a significant modulatory effect on the immune system. It acts as a modulator for the immune system by supporting the Th2 response and promoting cytokine production. Vitamin D plays a role in regulating the growth and maintenance of the skeletal system. It is necessary for the absorption of calcium and phosphorus. Vitamin E can increase the serum concentration of calcium and phosphorus, while having a protective effect on the liver and stimulating the production of vitamins. This way vitamin D enters the skeletal growth regulation mechanism and affects eggshell quality. It also has antioxidant properties. It improves Haugh unit score, improves egg quality and positively affects egg production. In addition; Vitamin E suppresses oxidative damage affecting immune organs and positively effects antibody production. Vitamin K is related to the blood cloagulation mechanism. Vitamin K is involved in the structure of coagulation factors in the blood together with prothrombin. In its deficiency, the blood of bleeding animals does not stop for a long time. Canibalismus Predisposition occurs due to increased bleeding tendencies.