The current study aimed to identify the values of the kinematic properties of the approach and take-off phases (approach speed, approach step frequency, penultimate step speed, final step speed, penultimate step length, last step length, penultimate step flight time, last step flight time, take-off time, take-off angle, height of the body?s center of mass during take-off, take-off vertical speed, take-off horizontal speed, and resultant take-off speed), and achievement level of the players. The descriptive correlational method was used. The sample included (8) players out of (17) long jumpers in the Sultanate of Oman. With an average age (3.88 ? 26.21) years, length (0.06 ? 1.74) m, weight (9.51 ? 64.51) kg, and length of the lower limb (0.04 ? 0.87) m. Each player made three long jump attempts. Two ultra-high-definition and modern video cameras were used to photograph the approach and take-off phases, also (Optogait) device with a length of (7) m. The best attempt for each player was analyzed using the kinetic analysis program (WINanalyze). All Statistical processors were carried by using (SPSS). The most important results of the study is that the best level of achievement was achieved when the percentage of decrease in the length of the last step compared to the length of the penultimate step was (13%), and an increase in the speed of the last step by (12%) over the speed of the penultimate step. Also, players take advantage of (9%) of the speed of the last step in converting it to a vertical speed, and (77%) of the speed of the last step is converted into a horizontal speed. The current study also concluded that height contributes by (61%) to the rise in the body?s center of mass during take-off. The level of achievement is also directly related to the approach speed, the speed of the penultimate and last steps, as well as the length of the last step, and inversely related to the take-off time. This study recommends the inclusion of more anthropometric measurements that may be related to the kinematic properties.