activity in . The fish (mean weight 5.40±0.16 g) were assigned to one of six treatment groups (triplicate, =20 fish/replicate) and fed one of six isonitrogenous diets containing 2.71%8.23%14.39%16.91% lipid for 60 d. Increases in the dietary lipid level were associated with a significant increase in the hepatosomatic and viscerosomatic indexes (<0.05). Condition factor was highest in the group fed 8.23% lipid, and was significantly higher than the<0.05). There was a significant increase in fat deposition in the whole body and liver as the level of dietary lipid increased. The whole body lipid content was highest in the group fed 14.39% lipid whereas liver lipid was highest in the group fed 16.91% lipid Dietary lipid had a significant effect on lipid metabolic enzymes (<0.05). Lipoprotein lipase, HL, and the general esterase all increased with an increase in dietary lipid levels. The levels were significantly higher in the group fed 16.91% lipid than in the groups fed tended to decrease with increasing dietary lipid levels. Levels were significantly higher in the group fed 2.71% lipid than in all other groups (<0.05). Blood fat also increased as the level of dietary lipid increased, but there was no change in TGand lipoproteins were significantly higher in the group fed 16.91% lipid than in those fed 2.71% lipid (<0.05). Liver superoxide dismutase (SOD) activity increased then decreased as the level of dietary lipid increased. The point of inflection was around 8.23% lipid. Malondialdehyde (MDA) content was significantly higher in the fish fed 16.91% lipid than that of other five groups(<0.05). In summary, our results suggest that higher dietary lipid increases the hepatosomatic and viscerosomatic indexes as well as fat deposition. The liver is the primary place for fat deposition, so was more sensitive than muscle. The higher levels of dietary lipid also increased. Optimal dietary lipid levels enhanced C. haematocheilus