This study was conducted to provide basic information for a comprehensive evaluation of nutritional components in the muscle tissues of five cultured fish species and to guide commercial-scale manufacturing of fish feed. Four-year-old originally from Dali Lake (DL) and Songhuajiang River progeny (SHJ), from the Ertix River (GT), and two hybrids, such as hybrids DS (DL♀×SHJ♂) and DG (DL♀×GT♂), were held in a low saline-alkaline pond. Fifteen fish from each genetic group were divided into three replicates, and their nutrient components and muscle amino acid and fatty acid contents were measured and analyzed. The results showed significant differences in ash, crude protein, and crude fat contents among the five genetic groups except that of water (<0.05). Ash content (1.77%) was significantly higher in DS than that in the other four genetic groups (1.16%-1.22%), and crude fat content (7.23%) was significantly higher than that of DL (4.31%), SHJ (4.22%), and the hybrid DG (3.32%). Eighteen amino acids were detected in the five genetic groups, and total amino acid contents were 73.06%-79.29%.The total amino acid components were significantly higher in DG and DL than those in the other three species (<0.05). In addition, the DG and DL groups had higher amino acid, chemical, and essential amino acid index scores than those of the others, which coincided with the higher crude protein content in DL, indicating that the higher crude protein in DG was inherited from DL, and was evidence of hybrid vigor. Twenty-three fatty acids were detected in the five genetic groups, and the saturated fatty acid (SFA), mono-unsaturated fatty acid (MUFA), and polyunsaturated fatty acid (PUFA) contents were 15.03%-19.06%, 49.15%-53.92%, and 27.54%-29.40%, respectively. The PUFA to SFA ratio was 1.53-1.83. GT and DL had relatively higher SFA and PUFA contents, and the DG and DS hybrids had higher MUFA contents. Taken together, the five cultured genetic groups had balanced nutrient components in muscle and could be excellent protein sources for human consumption. Nutrient quality was improved effectively through hybridization; thus, satisfying market requirements with higher lipid and protein contents from DS and lower lipid but higher protein contents from DG.