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

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