Reza Ghanei-Motlagh - Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University o b f Mashhad, Mashhad, Iran
Hasan Baghshani - Department of Basic Sciences, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
Davar Shahsavani - Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University o b f Mashhad, Mashhad, Iran
Hamide Ghodrati Azadi - Department of Basic Sciences, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran

This study was conducted to investigate the effects of dietary garlic powder and vitamin E supplement for 6 weeks on lipid and protein oxidation markers in nonfrozenand frozen carp meat at various time intervals.Fish were divided into four groups: Group 1 served as control; Group 2 and 3 received 25 and 50 g/kg diet garlic powder, respectively; Group 4 received diet supplemented with 150 mg/kg vitamin E. Based on the results, meat malondialdehyde (MDA) concentrations showed a significant (p < 0.05) decrease after 12, 48, 72 and 96 hours storage at 4 °C and after a storage period of 1 and 3 months at -20 °C in all treatment groups as compared to the control group. Carbonyl groups accumulation was found to be significantly reduced at 6 hours (in group 4), at 12 hours (in groups 3 and 4) and at 24, 48, 72 and 96 hours (in all treatment groups) after storage at 4 °C compared to the control group. Alpha-tocopheryl acetate supplementation resulted in the lowest MDA and protein carbonyl contents relative to garlic supplementation. It can be concluded that both studied compounds are notably effective against lipid and protein oxidation of carp meat during storage.

Common carp, garlic, lipid oxidation, protein oxidation,vitamin E