Abstract: In order to evaluate the quality characteristics of red swamp crayfish (Procambarus clarkii) cultured under different aquaculture modes, the crayfish selected under integrated rice-crayfish culture, pond culture, lotus-crayfish culture and wild mode in Hubei province were analysised. The color, muscle texture properties, general nutritional composition, amino acid composition and content were compared. The results showed that the muscle of crayfish produced under four aquaculture modes in Hubei province was high quality protein. Brightness of shrimps, hardness, springiness, resilience and tenderness of the muscle under integrated rice-crayfish culture mode were significantly higher than those cultured under other three modes (P<0.05). The content of Histidine (His), total amino acid and total flavor amino acid of muscle under integrated rice-crayfish culture mode were significantly higher than other three modes (P<0.05). The cooking loss rate of the muscle under integrated rice-crayfish culture mode was significantly lower than pond culture mode and integrated lotus-crayfish culture mode (P<0.05). In conclusion, the crayfish selected under integrated rice-crayfish culture had high edible value, with good chewiness, low cooking loss rate, high content of total amino acid and total flavor amino acid.