HP and escherichia coli infection: Increasing Vit E supplementation from 50 IU to 100 IU or 200 IU/kg diet decreased plasma haptoglobin content after E. coli infection (2.51, 2.26 and 1.99 mg/mL, respectively on d 10, P < 0.05; 2.36, 1.8 and 1.78 mg/L, respectively on d 14, P < 0.001, Fig. 2), while ASA supplementation had no effect (P > 0.05) on plasma haptoglobin content (2.31 and 2.20 mg/L on d 10; 2.05 and 1.91 mg/L on d 14 for without and with ASA, respectively).