Effects of dietary vitamin E and C on oxidative stress and antioksidant defence of soft shelled freshwater crayfish Pontastacus leptodactylus (Esch, 1823

Abstract

In this study, we examined the effects of dietary antioxidant vitamins (vitamin E (VE), vitamin C (VC), VE+VC) supplementation 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. Tissue samples of the crayfish were taken immediately after they shed their shells, within one or two hours. After 65day, the level of MDA was was higher 575.0% in gills and 426.08% 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.