Abstract: 【Objective】 To better understand the close association between meat quality and genetic factors of animal species. 【Method】 Xinjiang brown cattle were chosen as the research object, and the expression levels of leptin gene (leptin) in subcutaneous fat, intermuscular fat, perirenal fat, and pericardium fat were determined by quantitative real-time fluorescence polymerase chain reaction (qRT-PCR).The live weight, carcass index, shear force, cooking loss and other meat quality traits were also measured and the correlation between leptin gene expression level and meat quality index in above the three tissues of Xinjiang brown cattle was analyzed. 【Results】 The results showed that the relative expression levels of leptin genes in different parts of Xinjiang brown cattle were pericardial fat, subcutaneous fat, and intermuscular fat in descending order.The expression level of leptin in subcutaneous adipose tissue was significantly positively correlated with its outer spine shear force, cooking loss, and intramuscular fat content.The correlation coefficients were 0.555, 0.479, 0.474, respectively (P<0.05). 【Conclusion】 It is confirmed that leptin protein is widespread in the adipose tissue of Xinjiang brown beef.Its gene may be involved in the formation process of Xinjiang brown beef, which can be used as a candidate gene for studying Xinjiang brown beef quality thus providing a reference for the quality identification of beef attributes.