The aim of this study was to investigate the effects of dietary spirulina powder on lipid and protein oxida;on biomarkers in carp meat at different ;mes of storage. 50 fish were randomly divided into two groups of 25 each. The first group was fed with a basic diet. The second group received a diet containing 10% spirulina. AOer the end of the study (42days), 20 fish from each group were randomly caught and aOer removing the viscera and washing were stored at 4°C for 4 days and were sampled at different times (0, 24, 48, 72 and 96 hours) aOer the harvest. The second group of fish were stored at -20°C and were sampled aOer 4 months. Based on the results, muscle malondialdehyde (MDA) concentrations were significantly decreased following spirulina consumption at 24,48,72 and 96 hours aOer harvest in the treated samples stored at 4°C and the samples were stored at -20°C significantly more than the control group was lower too (p<0/05). The amount of carbonyl groups aOer taking spirulina in the samples stored at -20°C significantly decreased more than the control group. FRAP values were significantly increased following spirulina consump;on at 48 and 72 hours aOer the harvest compared to the control group (p<0/05), but in the samples were stored at -20°C, significant change was observed in FRAP between Spirulina and control. The results of the present study indicated that spirulina is largely effective to improve the oxidative status of carp meat by reducing lipid and protein oxidation. Also, its use as a source of natural antioxidant in addition to nutritional benefits in order to maintain the quality and increase the shelf life of meat can be taken into consideration.

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