In this study 300 weaned pigs (Landrace × Yorkshire × Duroc, 23±3 d of age, 5.56±1.21 kg initial body weight)were used to study the effect of fungal (Aspergillus oryzae, FSP-A) and fungal + bacteria (Aspergillus oryzae +Bacillus subtilis, FSP-B) fermented soya proteins on their blood hematology, enzymes and immune cellpopulations. Pigs were allotted to 5 treatments, each comprising of 4 pens with 15 pigs. Basal diets consistedof 15% soyabean meal (Control diet) while for treatment diets SBM was replaced with 3 and 6% of each FSP-Aand FSP-B, respectively. The experimental diets were fed from 0 to 14 day after weaning and then a commoncommercial diet was fed from 15 to 35 day. Blood was collected on 14 and 35 day of experiment and analyzedfor hematology, aspartate transaminase (AST), alanine transaminase (ALT) and immune cell populations. Atd 14, lower RBC count, Hb and HCT values and higher AST values were noted in pigs fed FSP-A diets whencompared with Control and FSP-B fed pigs.Also at d 14 pigs fed 6% FSP-A had lower NE (P<0.05) whencompared with those fed 6% FSP-B. The level of FSP influenced the RDW on d 14 and MCHC, MO and MPVon d 35. In addition on d 35, pigs fed 3% FSP-A had lesser NE than those fed 6% FSP-A and Control diet,while pigs fed 6% FSP-B had the highest number of MO compared to other treatments. But there were nodifferences in the plasma AST and ALT values on d 35. Thus it may be concluded that the FSP either byfungal or fungal + bacterial sources had an influence on the blood hematological status and the populationsof immune cells.