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【目的】研究柯尔克孜羊的肉品质特性和影响因素，为柯尔克孜羊种质资源保护，为合理开发柯尔克孜羊和组织生产提供科学的理论依据。【方法】以新疆柯尔克孜羊为研究对象，研究相同圈养条件下，柯尔克孜羊7个月龄和20个月龄公羊和母羊骨骼肌常规营养成分、理化指标、矿物元素含量、氨基酸含量等成分的含量。【结果】不同年龄对新疆柯尔克孜羊骨骼肌中粗脂肪、粗灰分、粗蛋白、羊肉嫩度、铁、锌、钙、镁、铜等矿物质含量、氨基酸组成和氨基酸总量等营养成分含量有显著（P＜0.05）或者极显著的影响（P＜0.01）。【结论】随着年龄的增长，柯尔克孜羊骨骼肌蛋白、脂肪、无机物、锌、钙、镁、铜等矿物元素、氨基酸种类和数量越丰富，而嫩度却降低，屠宰2 h后羊肉中pH值维持在5.58~5.83。
【Objective】 The objective of this study was to study the meat quality characteristics and influencing factors of Kirgiz sheep, to provide scientific basis for the rational development of Kirgiz sheep and for the organization protection of Kirgiz sheep sheep germplasm resources. 【Method】 Xinjiang Kirgiz sheep was used as research object to study the regular nutrition, physical and chemical indexes, mineral elements and amino acid contents of skeletal muscle of 7-month-old and 20-month-old ram and ewes in Kirgiz sheep under the same captivity conditions Content. 【Result】 The results showed that the contents of nutrients, such as crude fat, crude ash, crude protein, mutton tenderness, iron, zinc, calcium, magnesium and copper in skeletal muscle of Xinjiang Kirgiz sheep Significant (P <0.05) or extremely significant (P <0.01). 【Conclusion】 The skeletal muscle protein, fat, inorganic substance, zinc, calcium, magnesium, copper and other mineral elements of Kirkz sheep had more types and quantities of amino acids with lower tenderness after 2 years of slaughter. pH maintained at 5.58 ~ 5.83.