In this study, the effects of dietary vitamin A, beta carotene and astaxanthine supplementation on oxidative stress and vitamins A, E, C, β-carotene and astaxanthin in the hepatopancreas, muscle and gills tissues of the freshwater crayfish, Astacus leptodactylus during moulting was investigated. For this aim, a control diet (K), containing 32% crude protein was prepared. The DA, DβC and DAX groups of crayfish respectively were fed by added vitamin A (240 mg kg^-1), beta carotene (200 mg kg^-1) and astaxanthine (200 mg kg^-1) in control diet. In the results of analysis, it was determined that the supplemental of antioxidants in diet decreased malondyaldehide (MDA) levels in the tissues during moulting. The levels of vitamin E, C, A, beta carotene and astaxantin in the tissues were high in the DA, DβC and DAX groups compared to C group. It was concluded that the vitamin E, C, A, beta carotene and astaxantin levels were higher than the other groups in DAX group, and were lower in MDA levels. For these reasons, it is useful to add 200 mg kg^-1 astaxanthine to the diet during moult.