Abstract: In this study, by the determination of the pH, water loss rate, the rate of cooked meat; color and tenderness different parts of sheep meat to study the quality of sheep meat with different levels of rumen-protected leucine and α-KIC diet on the sheep. Studies have shown that the determination of the pH value, water loss rate, the rate of cooked meat color and tenderness of sheep meat at different feeding levels had no significant differences; In addition to pH value, the other target between different parts at the same feeding level have significant differences.