This experiment was conducted to investigate the effects of different yeast products on growth performance, feed efficiency and liver antioxidant capacity of largemouth bass (Micropterus salmoides). Four isonitrogenous and isolipid diets were formulated by adding yeast hydrolysate (SCH), and yeast hydrolysate without β-glucan (SDG) and yeast culture (DV) as experimental group and without yeast products as control group (CON). Largemouth bass with an initial body mass of (16.24 ±0.02) g were randomly divided into 4 groups with 3 replicates per group at a density of 30 individuals per replicate. Each diet was randomly assigned to triplicate tanks, and the feeding trial lasted for 77 days. The results showed that the supplementation of yeast products had no significant effects on the survival rate and specific growth rate of largemouth bass. Compared with the control group, the supplementation of yeast hydrolysate significantly increased the feed efficiency of largemouth bass, and the supplementation of yeast hydrolysate and yeast hydrolysate without β-glucan significantly increased the apparent digestibility of protein. The supplementation of yeast hydrolysate without β-glucan significantly increased the content of essential amino acids in muscle. The antioxidant capacity analysis showed that the supplementation of yeast hydrolysate significantly decreased the liver malondialdehyde content of largemouth bass, and significantly increased the total superoxide dismutase activity and total antioxidant capacity of largemouth bass. Compared with the control group, the supplementation of yeast hydrolysate and yeast culture significantly increased the lysozyme activity. In conclusion, the supplementation of yeast hydrolysate significantly improves the feed efficiency of largemouth bass, and the supplementation of yeast products can improve the antioxidant capacity and lysozyme activity of largemouth bass to different degrees.