Abstract: To study the nutritional properties of altay sheep buttock fat and its solvent extraction fractions, 60 male mice were selected and divided randomly into 5 groups, using 2 ℃ fractionation products (2 ℃ group), 12 ℃ fractionation products (12 ℃ group), altay sheep buttock fat (BF), rapeseed oil (RO), normal saline (CK) to gavage (1.5 mL/10 g) them, killing them at day 20 and day 40, respectively and the relevant indexes were measured. The results showed that: 20 days after gavage, except for the CK group, there was no significant different in the content of acetic acid, butyric acid and valeric acid in the cecum of mice (P>0.05). The cecal propionic acid content of the BF group and the cecal isovaleric acid content of the 2 and 12 ℃ groups were significantly higher than those of the RO group (P<0.05). The length of colon villi and the depth of colonic crypts in the 12 ℃ and BF groups were significantly lower than those of the RO group (P<0.05). 40 days after the gavage, the contents of cecal propionic acid, butyric acid and valeric acid in the 2 ℃ group and the cecal acetic acid, propionic acid and butyric acid in the 12 ℃ group were significantly higher than those of the RO group (P<0.05). The colonic crypt depth and villi length in the 12 ℃ and BF groups were significantly lower than those of the RO group (P<0.05). It showed that under this intake level, altay sheep buttock fat at 2 ℃ was more conducive to maintaining the relative stability of the short-chain fatty acid content in the cecum of mice than raw fat and rapeseed oil, and had less damage to the colon.