Effects of vitamin A added to diet in different amounts on oxidative stress, antioxidant defence of soft shelled freshwater crayfish Pontastacus leptodactylus (Esch, 1823)

Abstract

It was detected in this study the effects of vitamin A added to diet in different amounts on oxidative stress (malondialdehyde (MDA)), antioxidant enzyme activities (superoxide dismutase (SOD), glutathione peroxidase (GSH-Px)) and GSH level in hepatopancreas and gills tissues of freshwater crayfish Pontastacus leptodactylus during soft shelled. Three different doses of vitamin A (100 mg kg^-1 (VA1), 150 mg kg^-1 (VA2), 200 mg kg^-1 (VA3)) were used for this purpose. Tissue samples of the crayfish were taken immediately after they shed their shells, within one or two hours. After 74 day, the level of MDA was was higher in gills and in hepatopancreas of crayfish in C group according to NC group, SOD and GSH-PX were also same. But GSH was lower. After being fed antioxidant diets, there was a decrease in the MDA, SOD, GSH-PX and GSH values ​​in the hepatopancreas and gill tissues of crayfish in these three groups compared to the control group.

This study was planned to give a concrete answer to the question of whether VA reduces or prolongs oxidative stress during molting of crayfish. At the end of the study, it was concluded that VA significantly reduced oxidatis stress in soft-shelled crayfish.