Abstract: Intramuscular fat is one of the important factors affecting the quality of animal meat, and the marbling formed by intramuscular fat is one of the most intuitive indicators for consumers to evaluate the quality of animal meat. Intramuscular fat content directly affects the taste, tenderness and flavor of meat. It is an important part of animal meat quality traits, and is also a key indicator for evaluating animal meat quality. The content of intramuscular fat is affected by breed, gender, age, diet composition and nutritional composition. However, the intramuscular fat content can be improved by hybridization and improvement between foreign varieties and local varieties and by studying the molecular mechanism of intramuscular fat deposition. Therefore, the mechanism of intramuscular fat deposition and specific regulatory factors has attracted extensive attention from researchers. This paper analyzed and summarized the application of transcriptomics to explore genes related to intramuscular fat deposition in livestock and poultry, in order to provide theoretical reference for further study of meat production and the formation mechanism of meat quality characters of livestock and poultry.