In years 1990-1991, laboratory experiments were carried out to estimate values of coefficients of apparent digestibility in two genetic lines of carp fry: a scaly form (HoS) with initial weight of 37 g and a scattered form (HoL) with initial weight of 49 g. Experiments were carried out at the water temperature of 20°C. Two feeding mixtures were tested, viz. S1 and S2 with 19 and 34% of protein. The obtained coefficients of apparent digestibility of crude protein, crude fat, N-free extract and crude fibre ranged from 75.6 to 87.2%, from 32.2 to 67.8%, from 58.2 to 67.8% and from 0.9 to 14.3%, respectively. Better values of food conversion were found in the scaly form of carp fry (proteins, fat and carbohydrates by 5.9 and 29.4 and 8.23%, respectively).
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