The study was conducted to demonstrate the effects of dietary protein and water temperature on growth and fl esh quality of Songpu mirror carp(Cyprinus carpio) at an initial weight(165.24±5.08) g. Practical diets were formulated to contain fi ve protein levels(29.12%, 31.46%, 34.49%, 38.17%, and 40.13%), and each diet was randomly assigned triplicate groups of 15 fi shes at three temperatures(18℃, 22℃, and 26℃) in the recirculation system. Fishes were fed twice daily to apparent satiation for 56 days. Results indicated that fi shes had higher weight gain rate at 22℃ and 26℃ than that at 18℃(P<0.05), but there were no signifi cant differences between 22℃ and 26℃(P>0.05). Based on the weight gain rate, dietary protein level 29.12% could meet the requirement of the body at 18℃, 22℃, or 26℃. Crude protein, crude lipid, moisture and ash of muscle had no signifi cant differences among those treatments(P>0.05). pH(after 24 h) of muscle was the highest at 18℃ and the lowest at 22℃(P<0.05), but no differences were observed among different protein level groups at each temperature(P>0.05). No signifi cant differences on shear force, water holding capacity, collagen, glycogen and lactate among all the treatments were found(P>0.05). It was concluded that when C. carpio fed to apparent satiation, the growth mainly depended upon temperature. Dietary protein could not signifi cantly affect fl esh quality, but temperature signifi cantly affected pH of muscles. A dietary protein level 29.12% could meet the requirement of the body at 18℃, 22℃, or 26℃. The study was undertaking to demonstrate the effects of dietary protein and water temperature on growth and fl esh quality of Songpu mirror carp (Cyprinus carpio) at an initial weight (165.24 ± 5.08) g. Practical diets were formulated to contain ve ve protein levels ( 29.12%, 31.46%, 34.49%, 38.17%, and 40.13%), and each diet was randomly assigned triplicate groups of 15 fi shes at three recirculation system. (18 ° C, 22 ° C, and 26 ° C) fed twice daily to apparent satiation for 56 days. Results indicated that fi shes had higher weight gain rate at 22 ° C and 26 ° C than that at 18 ° C (P <0.05), but there were no signifi- cant differences between 22 ° C and 26 ° C (P> 0.05). Based on the weight gain rate, dietary protein level 29.12% could meet the requirement of the body at 18 ℃, 22 ℃, or 26 ℃. Crude protein, crude lipid, moisture and ash of muscle had no signifi cant differences among those treatments (P> 0.05). pH (after 24 h) of muscle was the highest at 18 ° C and the l No signifi cant differences on shear force, water holding capacity, collagen, glycogen and lactate among all the treatments (P <0.05), but no differences were observed among different protein level groups at each temperature It was concluded that when C. carpio fed to apparent satiation, the growth mainly depended upon temperature. Dietary protein could not signifi cantly affect fl esh quality, but temperature signifi cantly affected pH of muscles. A dietary 29.12% could meet the requirement of the body at 18 ° C, 22 ° C, or 26 ° C.