Dietary Protein Modifies Hepatic Glycolipid Metabolism, Intestinal Immune Response, and Resistance to Streptococcus agalactiae of Genetically Improved Farmed Tilapia (GIFT: Oreochromis niloticus) Exposed to High Temperature

The present study investigates the effects of dietary protein levels on glucolipid metabolism, immune function, and resistance to Streptococcus agalactiae genetically improved farmed tilapia (GIFT) exposed high temperature. Six practical diets were prepared feed 360 fish (initial weight 43.78 ± 0.12 g) with graded (26.45%, 29.28%, 31.69%, 33.68%, 36.18%, 38.75% dry matter). results showed that 26.45% significantly glycolysis by increasing PK mRNA levels, while 29.28% 31.69% promoted gluconeogenesis PEPCK G6Pase levels. For lipid enhanced synthesis PPAR-?, SREBP1c, FAS level lipolysis PPAR-? CPT1 highest plasma TG TC contents observed in groups, respectively. In terms antioxidants immunity, activated expression HSP90 mRNA, thus antioxidant-related genes (CAT, SOD, GPx), upregulating anti-inflammatory factor IL-10 addition, regarding antioxidant enzymes, GSH content was found group, group had maximum GSH-Px activity. lowest ALT AST activities group. Ultimately, survival rate juvenile GIFT fed after a challenge. Overall, 29.28–31.69% recommended diet high-temperature environment.