| In order to obtain the basic data of the best culture conditions and muscle quality of Jinbian carp, the nutrients of the muscles of Jinbian carp and Jian(Cyprinus carpio.V.jian) under the two culture modes of pond and paddy fields were determined and further analyzed by texture analyzer. And determine the muscle quality of the sample. The results show: The crude fat, crude ash and waterpower of Jinbian carp paddy were significantly higher than those in the pond (P<0.05), while the water content was opposite. At the same time, the difference in Jian carp was not significant. The meat hardness, gumminess, springiness, chewiness and resilience of Jinbian carp in paddy were significantly higher than those in the pond. And the hardness and resilience were extremely significant (P<0.001). In addition to gumminess and cohesiveness, the hardness and springiness of Jinbian carp meat are higher than that of Jian carp under both culture conditions. The 7 essential amino acids in Jinbian carp of paddy are the highest. Except for Thr and Lys, the other amino acids in paddy are between the WHO/FAO standard and the egg protein standard. The EAA/TAA (%) is About 40%, the amino acid scores are all around 1.0, and the EAAI is above 100 points, which is higher than Jian. Among the 35 fatty acids identified, the ∑SFA,∑MUFA and the total amount of DHA+LA+oleic acid in the paddy field culture model were higher than those of other groups, and PUFA n-3/∑PUFA n -6 is much higher than 0.2.The experimental data indicated that the paddy field culture model had good physical and chemical quality and texture characteristics, and the pond culture mode was relatively poor. Under the same cultivation mode, Jinbian carp had obvious advantages over Jian carp. In summary, the paddy field culture model has a higher meat quality value and higher industrial development potential, and the paddy field culture mode is a better breeding mode.