The aim of this study was to investigate the possible protective effect of β-carotene on lipid and protein oxidation in carp meat during different storage times. 75 fish (approximately 60g) were randomly divided into three groups of 25 each. Group 1 as control group was fed with basic diet. Group 2 and 3 received 50 and 100 mgkg-1 diet β-carotene, respectively. After the end of study (6 weeks), 10 fish from each group were randomly caught and after removing the viscera and washing were stored at 4°C for 4 days and were sampled at different times (0, 24, 48, 72 and 96 hours) after the harvest. Based on the present study results, muscle malondialdehyde concentrations were significantly lower following β-carotene consumption at 0,24,72 and 96 hours after harvest in the group 3 compared to the control group (p<0/05). Muscle protein carbonyl contents showed a significant decrease following β-carotene consumption in the samples at 0, 48 and 96 hour after harvest in the group 3 compared to the control group. FRAP values were significantly increased following β-carotene consumption at 72 and 96 hours after harvest in the group 3 compared to the control group. The results of the present study indicated that β-carotene as a natural antioxidant is largely effective to improve the oxidative status of carp meat by reducing lipid and protein oxidation.