Abstract: This study was designed to explore the effects of different proportions of allicin on the digestive enzymes and liver immune enzymes of juvenile barramundi Lates calcarifer, aiming to provide reference for the application of allicin in the feed of barramundi. The garlic powder with an effective content of 25% was added to the feed, and the amount of powder added was 0%, 1%, 5%, and 9%, respectively, and then the 80-day-old juveniles were fed. 0% was the control group, 1%, 5%, and 9% were the test groups, and the test period was 60 days. The results showed that gastric amylase activity increased significantly in the 5% and 9% groups（P<0.05）; Hepatic lipase activity increased significantly in the 1% and 9% groups（P<0.05）; Pepsin activity in the 9% group significantly increased（P<0.05）; The activity of hepatic catalase significantly increased in the 1% group（P<0.05）; The activity of hepatic reduced glutathione significantly increased in the 1% and 9% groups（P<0.05）; The content of liver malondialdehyde of the 9% group decreased significantly（P<0.05）. This experiment showed that the addition of allicin in the feed could promote the digestive enzyme activity of the barramundi to certain extent, help the body to scavenge free radicals and improve the immunity of the fish. However, there were differences in the concentration of different digestive enzymes and immune enzymes. This experiment can provide a certain data reference for the addition of allicin to the barramundi feed, but the specific amount of additives needs further investigation.

Key words: allicin, Lates calcarifer, digestive enzyme, immune enzyme