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Thiamin, an essential water-soluble vitamin for fish, functions as cofactor for enzymes that are crucial in pentose phosphate pathway (National Research Council (NRC), 2011), which is pivotal regarding the enforcement of the antioxidant system (Oruch & Pryme, 2020). Fish muscle, the main edible portion for consumers, is abundant of polyunsaturated fatty acids (PUFAs). However, high PUFAs content is highly susceptible to oxidative damage, leading to decrease in fish flesh quality (Wang & Shahidi, 2017;Zhang et al., 2015). Moreover, our published study indicated that thiamin deficiency impaired the antioxidative ability in on-growing grass carp intestine and gill (Wen