This trail was divided into four groups, including low crude protein (LCP), low crude protein with additives (LCP+A), high crude protein (HCP) and high crude protein with additives (HCP+A). After 8 weeks of fattening, the moisture, ash and chromatic b value of high protein diet groups (HCP and HCP+A) were significantly higher than low protein diet groups (LCP and LCP+A). There was highest aspartic acid content in HCP+A group, and lowest in LCP group. The results of fillet texture analysis showed that additives can significantly reduce hardness and increase springiness. In the health parameters of plasma, low protein diet groups (LCP and LCP+A) had significantly higher AST activities than high protein diet groups (HCP and HCP+A). Moreover, the AST activities of LCP was significantly higher than LCP+A. The lysozyme activities of high protein diet groups (HCP and HCP+A) were significantly higher than low protein diet groups (LCP and LCP+A). The total antioxidant capacity of HCP group was significantly higher than other groups. In summary, additives can elevate the fillet texture of tilapia, and there was positive effect to liver function, immunity and antioxidation by increasing crude protein content of diet.