Vitamin E (VE) is known for its role as an antioxidant, protecting unsaturated bonds of cellular membrane phospholipids against free radical attack. VE also has been shown to be a requirement for normal development and function of the immune system. Although poultry are renal synthesizers of ascorbic acid, synthesis is inadequate under stressful conditions such as high environmental temperature, high humidity, high egg and meat production rate and parasite infestation. The main objective of this study was to assess the effects of various levels of dietary VE supplementation and Vitamin C (VC) in drinking water on performance, humoral and cell mediate immune response.