Abstract: [Objective] This project aims to study the meat quality characteristics of Kirgiz sheep and some relevant influence factors in order to provide theoretical basis for the protection of germplasm resources of the sheep and rational development of the organized production.[Method]To explore the factors of meat quality and effect of Kirghiz sheep, protect germplasm resource and provide scientific basis for rational development and production of Kirgiz sheep.[Result]Test results are as follows: the crude fat, crude ash, crude protein and other nutrients content of Kirgiz skeletal muscle mutton have significant effect in different age (P < 0.01).with the increase of age, content of protein, fat and inorganic substance have higher levels.The tenderness content of Kirgiz mutton have significant effect in different age (P < 0.01).with the increase of age, content of tenderness have lower levels.The pH value was maintained at 5.58-5.83 of sheep slaughter after 2 hours.The iron, zinc, calcium, magnesium, copper and other mineral elements content of Kirgiz mutton have significant effect in different age (P < 0.01).[Conclusion]With the increase of age, Kirkiz sheep skeletal muscle protein, fat, minerals, calcium, zinc, magnesium, copper and other mineral elements, types and quantity of amino acids are becoming more abundant, while the tenderness is decreased.The pH value in the meat 2 hours after slaughter remains in the range of 5.58-5.83.