Abstract: In order to research the influence of breed,gender,and fresh time on the IMP content in chicken,the Black claw chicken and Yellow chicken raised in huangxianggou ranch in weiyuan county of Gansu province were selected. The content of IMP were tested using HPLC. The results suggested that under the temperture of 0 to 4℃,the IMP content rised at first and then falled over time and it reached the peak at the eighth hour.The contents of IMP,ADP,Hx and HxP of Black claw chicken were significantly higher than that of yellow chicken(p<0.05). While the content of AMP of Black claw chicken was higher than that of Yellow chicken;The contents of IMP and HxP of hen were significantly higher than that of cock,while the contents of AMP,ADP and Hx of hen were higher than that of cock,but ATP was not detacted.Therefore,fresh time had a significant effect on the contents of IMP and its related in Black claw chicken and Yellow chicken,and the chicken was best after refrigerated for 8 h and under the temperture of 0 to 4℃.This study provided theoretical basis for fresh-preserved technology of chicken.