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Supplementation of hen diets with vitamin E was investigated as a means to alleviate egg quality deterioration associated with high temperature exposure. One hundred eighty layers (60 birds/diet) were randomly placed on diets supplemented with vitamin E at 20, 60, and 120 IU/kg feed. After 2 wk on feed, one-half of the birds were maintained at environmental temperatures of 21 C, whereas the other half were acclimated over 3 d to increasing environmental temperatures reaching 34 C. Birds were exposed to 21 or 34 C for 2 wk (five hens per cage x six replications). Egg production, feed intake, and egg weights were determined daily. Twenty eggs were collected from each treatment group and analyzed for vitamin E content in yolk, percentage egg solids, yolk color, yolk pH, albumen pH, foaming ability of albumen proteins, emulsification capacity of yolk, yolk viscosity, yolk color, and vitelline membrane strength …