In muddy ponds supplied with river water, common carp were raised with a local diet in three different groups. The water temperature was between 14-28°C, and the fish were tested for protein, fat, ash, and carbohydrate levels. By the end of the experiment, fish from the third group had the highest protein efficiency ratio. The fish had more protein in their muscles at the end compared to the start. Fat levels in the fish muscles increased significantly, likely due to the fish growing bigger and eating natural pond food. Ash levels in the fish muscles also changed during the experiment. Carbohydrates in the fish increased by the end of the study. The survival rate of the fish was stable in the months at the beginning but decreased in the later months.