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OJVRTM
Online
Journal of Veterinary Research©
Volume 17 (3): 121-129, 2013. Redacted 2017.
Effect of vitamin E on
tissue lipid peroxidation, protein oxidation and serum biochemistry in Cyprinus carpio (Carp)
Nadia Naeijia,
Hasan Baghshanib*, Davar Shahsavanic
Departments of Basic
Sciences and food hygiene and Aquaculture, School of Veterinary Medicine,
Ferdowsi University of Mashhad, Mashhad, Iran
ABSTRACT
Naeijia N, Baghshanib H, Shahsavani D.,
Effect of vitamin E on tissue lipid peroxidation, protein oxidation and serum
biochemistry in Cyprinus carpio
(Carp), Onl J Vet Res., 17 (3): 121-129, 2013.
Antioxidants may protect against oxidative damage and maintain fish health and
meat quality. The effect of a 6 week 150
mg kg1 dietary α-tocopheryl
acetate supplementation on lipid peroxidation, protein oxidation biomarkers in tissue
and blood biochemistry of the common carp is described. Results
were compared with non-treated controls. In treated carps, malondialdehyde
levels in kidney, liver and muscle tissues declined but not in serum. In contrast, aspartate aminotransferase activity
declined in serum of treated carp. Tissue protein carbonyl values were not
significantly different compared with controls. There were no significant
changes in alanine aminotransferase, gamma-glutamyl
transferase, alkaline phosphatase, total protein, albumin or creatinine. The results suggest that vitamin E may
decrease oxidative stress in carps by reducing lipid peroxidation in tissues.
Key words: -tocopherol,
lipid peroxidation, protein carbonyls, biochemical parameters, common carp.
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