We evaluated the effects of dietary lipid levels on serum biochemistry indices, immunity, and antioxidant function in . Juvenile fish (average initial body weight: 27.56±0.19 g) were randomly divided into 5 groups and fed diets containing different levels of lipid (from fish meal) for 60 d: diet A (6.1%), diet B (9.5%), diet C (12.4%), diet D (15.1%), or diet E (18.5)tended to increase with increasing dietary lipid levels. HDL-C levels were highest in the fish fed diet E and were significantly higher than in fish fed diets A–C (<0. 05). also tended to increase at first but then decreased at higher dietary lipid levels. The LDL-C content was significantly higher in fish fed diet C than those fed diets D and E (<0. 05). TG and CHO content tended to e as dietary lipid levels increased. TG and CHO content were significantly lower in fish fed diets D and E than in those fed diets A-C (<0. 05). Diet had no effect on 0. 05). content tended to increase then decrease with increasing dietary lipid levels. IgM levels were significantly higher in fish fed diet C levels increased then decreased with increasing dietary lipid levels and were significantly higher in fish fed diet C than those fed with increasing dietary lipid levels. Enzyme activity was highest in fish fed diet C than all other groups. The liver MDA contentincreased with increasing dietary lipid levels and was higher in Last, serum CAT activity tended to increase but there was no difference among the groups (>0. 05).is reflected by changes in serum biochemistry. Our data suggest the optimal dietary lipid levels (12.4%)are associated with improved immunity and antioxidant function.