This study was aimed to investigate the effects of dietary β-carotene supplement for 42 days on lipid and protein oxidation biomarkers in carp meat at different times of storage. Seventy-five fish were divided into three groups: group 1 as control group was fed with basic diet; groups 2 and 3 received 50 and 100 mg kg−1 diet β-carotene, respectively. Based on the present study results, muscle malondialdehyde concentrations were significantly lower following β-carotene consumption at 0, 24, 72, and 96 h after harvest in group 3 compared to the control group (p < 0/05). Muscle protein carbonyl contents showed a significant decrease following β-carotene supplementation at 0, 48, and 96 h after harvest in group 3 compared to the control group. Ferric reducing antioxidant power values were significantly increased following β-carotene supplementation at 72 and 96 h after harvest in group 3 compared to the control group. The results indicated that β-carotene supplementation with a dose of 100 mg kg−1 diet is largely effective to improve the oxidative status of carp meat by reducing lipid and protein oxidation.

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