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This study used biochemical analysis methods to determine and compare the conventional nutritional composition, amino acid, fatty acid, and mineral element composition and content of the muscles of three breeding populations of Pseudo⁃ crococcheilus bamaensis (Fang), providing reference for the development and utilization of germplasm resources of Pseudocrococcheilus bamaensis (Fang). The results showed that there was no significant difference in crude protein content in the muscles of the three breeding populations of Pseudocrococcheilus bamaensis (Fang), but the crude fat content of the Wuming District population was significantly higher than that of the Xixiangtang district population, and the water content was significantly lower than that of the Xixiangtang district population (P< 0.05). The crude fat and crude protein content of Pseudocrococcheilus bamaensis (Fang) in each population were higher than those of grass carp, Furui carp, Jifu tilapia, and loach. The EAA/NEAA values in the muscles of the three breeding populations of Pseudocrococcheilus bamaensis (Fang) are between 0.75 and 0.8, and the EAA/TAA is about 40%. The AAS, CS, and EAAI indicators of Pseudocrococcheilus bamaensis (Fang) in the Wuming District population are higher than those of the other two breeding populations. The contents of unsaturated fat fatty acids and highly unsaturated fat acids in the muscles of three breeding populations of Pseudocrococcheilus bamaensis (Fang) were not significantly different (P> 0.05), and the Σn-3/Σn-6PUFA ratio is much higher than the recommended FAO/WHO ratio. To sum up, the protein content in the muscle of the three breeding Pseudocrococcheilus bamaensis (Fang) populations is high, the amino acid content and composition are reasonable, the unsaturated fat acid content is very rich, so Pseudocrococcheilus bamaensis (Fang) is a high-quality freshwater economic fish. The flavor and nutritional value of the muscle of the population in Wuming District is better than that of other populations. [ABSTRACT FROM AUTHOR]