Gibel carp (initial weigh of (78.31±2.15) g) were fed with basal diets and basal diets supplemented respectively with probiotics of 0.05%，0.20% and 0.80% for 64 days. The survive ratio，the specific growth rate (SGR)，the feed coefficient，the protein efficiency，the muscle component and the RNA/DNA ratio in white muscle were measured and at the same time the digestibilities of the dietary nutriment were determined indirectly based on Cr2O3 to investigate influence of the probiotics on the digestion of the fish after 64-day feeding period. Results showed that the diets supplemented with 0.20% and 0.80% probiotics could significantly improve the SGR，protein efficiency (P<0.05)，the gross digestibility and protein digestibility (P<0.05)，and decrease the feed coefficient of gibel carp respectively (P<0.05). The supplement of 0.20% and 0.80% probiotics to the diets could also improve the fat digestibility and the RNA/DNA ratio in white muscle of fish significantly (P<0.05). Besides fat digestibility and RNA/DNA ratio in white muscle of fish, differences in the measured index between diets with 0.20% probiotics and those with 0.80% probiotics were insignificant (P>0.05). The diets supplemented with 0.80% probiotics could improve protein content in the fish muscle.