This experiment was devoted to study the effects of different additives[rumen-protected lysine(RPLys), conjugated linoleic acid(CLA) and N-carbamyl glutamic acid(NCG)] on meat production performance and meat quality of stabling Tan Sheep. Thirty two fattening Tan sheep with were chosen and randomly divided into 4 groups by body weight similarity. Each group had 8 sheep(3 rams and 5 ewes). The control group was fed a basal diet, test group Ⅰ was fed basal diet+8 g/d RPLys, test group Ⅱ was fed basal diet+2% CLA, and test group Ⅲ was fed basal diet+0.2% NCG. The testing period lasted for 60 d. The results showed as follows:1) there was no significant effects of RPLys, CLA and NCG on dressing percentage, carcass meat rate and meat/bone(P>0.05). 2) Compared with control group, lean meat percentage in test group Ⅰ tended to be decreased(P>0.05), and that in test groups Ⅱ(P<0.01) and Ⅲ(P<0.05) was significantly increased. 3) No significant differences in eye muscle area, GR value, muscle pH, water loss rate, cooked meat rate, marble score and nutrient composition contents were found(P>0.05). 4) Compared with test group Ⅰ, the backfat thickness of test group Ⅱ was significantly lower(P<0.05). 5) Yellow degree(b^*) value and lightness degree(L^*) value of meat color of different groups had no significant differences(P>0.05); compared with control group, test group Ⅱ significantly increased red degree(a^*) value of meat color(P<0.05), and test group Ⅲ had a tendency to increase(P>0.05). 6) Test group Ⅱ was the highest in intramuscular fat content, which was significantly higher than that in control group and test group Ⅰ(P<0.05), and test group Ⅲ was significantly higher than test group Ⅰ(P<0.05). It is concluded that the addition of 2% CLA can effectively improve carcass lean meat rate and meat quality of stabling Tan sheep.