Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 8 4 2022 12 26 264 268 Parisa Sadighara TUMS, SPH Atefeh Araghi Department of Clinical Sciences, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran. Ebrahim Molaee-Aghaee TUMS, SPH Ahmad Erfanmanesh Academic Center of Education, Culture and Research (ACECR), Tehran, Iran. Mohadeseh Pirhadi TUMS, SPH Tahereh Farkhondeh Faculty of Pharmacy, Birjand University of Medical Sciences, Birjand, Iran. 2023 01 22 2023 01 29 The antioxidant capacity of liver in fish is a major property which could prevent the diminished quality and safety of fish resulted from oxidation reactions. The aim of this study was to compare the antioxidant capacity of the liver of rainbow trout exposed to the yersiniosis vaccine and non-exposed fish. The amounts of carotenoids, glutathione, cupric assay, and lipid peroxidation levels of liver were determined. Then, the samples were normalized by Bradford test. The results showed that significant differences may exist in lipid peroxidation level (p<0.05). The total antioxidant capacity, glutathione, and carotenoids content showed no significant difference in both group (p≥0.05). The use of vaccine, in addition to increasing resistance to yersiniosis, could prevent the lipid oxidation of fish liver. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/432 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/432/206