This study was primarily carried out to investigate the effects of graded levels of vitamin C on lipid profiles and antibody responses in the broiler chicken. One hundred and twenty Agrited day-old chicks were used in the study. The chicks were initially brooded for four weeks after which they were randomly assigned to their experimental diets. There were 30 birds/treatment consisting of 3 replicates of 10 birds/replicate for each treatment; as: treatment 1 (T1 was the negative control, contained no added vitamin C), treatment 2 (T2, contained 200 mg of vitamin C), treatment 3 (T3, contained 300 mg of vitamin C) and treatment 4 (T4, contained 400 mg of vitamin C)/ kg of diet, respectively. Birds received their respective experimental diets for 4 weeks. At the end of the study, 3 birds from each replicate for all treatments were slaughtered by humanely severing their necks for blood collection. Blood were collected into non-ethylene diamine tetra-acetic acid (EDTA) tubes for analyses for total cholesterol (TC), triglycerides (TG), low density lipoprotein (LDL), high density lipoprotein (HDL) and very low density lipoprotein (VLDL) as well as immunoglobulin G (IgG), immunoglobulin A (IgA) and immunoglobulin M (IgM). The results showed that birds of T1 had significantly (P < 0.05) the highest levels of TC, TG and LDL levels compared with birds of T2, T3 and T4 groups; HDL levels were significantly (P < 0.05) lower in the T1 group compared with the T2, T3 and T4 groups. There were no significant (P > 0.05) differences amongst all treatment groups in IgG and IgM levels. Serum levels of IgA were very low for all treatment groups for analyzes. It was concluded that vitamin C reduced TC, TG and LDL contents and simultaneously increased HDL contents in the broiler chicken.