Fish are a vital component of human nutrition, providing high-quality protein, essential fatty acids, vitamins and minerals that contribute to health and food security. The present study aimed to perform a comparative nutritional characterization of three Indian major carpsLabeo rohita (rohu), Catla catla (catla) and Cirrhinus mrigala (mrigal) collected from wild and cultured sources in the Madurai district, Tamil Nadu. Proximate composition (protein, lipid, ash, moisture and carbohydrate) and amino acid profiles were analysed using standard AOAC and HPLC methods. The results revealed notable differences between wild and cultured groups. Cultured fishes exhibited higher protein (16.75–18.31%) and lipid (2.24–2.58%) contents, whereas wild counterparts showed higher moisture (74.52–76.06%) and ash (2.04–2.10%) levels. Carbohydrate contents were minimal in all samples (<1.1%). Amino acid analysis indicated that glutamic acid, aspartic acid, lysine, leucine and alanine were predominant across species. Cultured fish demonstrated relatively enhanced concentrations of both essential and non-essential amino acids, particularly lysine (8.52–10.43 g/100 g), leucine (7.31–8.74 g/100 g) and glutamic acid (16.92–19.52 g/100 g), reflecting better nutritional uptake and metabolic efficiency under optimized feeding conditions. Overall, the findings highlight that cultured Indian major carps possess superior protein and amino acid quality compared to their wild counterparts, attributed to improved dietary management and controlled rearing environments. These results emphasize the nutritional value of aquaculture-produced fish and provide insights for optimizing feed formulations and sustainable aquaculture practices aimed at enhancing the quality and productivity of freshwater fish species.
