Abstract: To compare the Hutian Goat and Xiangdong Black Goat meat quality traits of meat goats composition differences, protection and development for further breeding good Hutian provided the scientific basis for the high quality place. Choose 6 months Hutian Goats and all 10 Xiangdong Black Goats were determined the water loss rate and shear rate of cooked meat, storage loss, fresh meat, L* value, a*, b* value, meat quality indexes such as pH value and muscle moisture, crude protein, crude fat, crude ash, amino acids, fatty acids, minerals and other ingredients. The results showed that the pot day with fresh meat which native goat shear force, L* value, a*, b* value, pH value and muscle moisture, crude protein, crude fat, crude ash content of basic consistent (P＞0.05), but in glycine, proline, glycine and alanine, phenylalanine, flavor amino acid, total amino acid content and stearic acid methyl ester, linoleic acid methyl ester, acid methyl ester, C20:3 n6, 17 alkanes acid methyl ester, peanuts, four acid methyl ester, C22:6 ns, ginkgo acid, methyl oleate, shun - 11-20 carbon olefine acid methyl ester, elm acid methyl ester and saturated fatty acids, polyunsaturated fatty acids, single unsaturated fatty acid content in extremely significant differences (P＜0.01), and the muscles between the content of iron, manganese, copper also extremely significant differences (P＜0.01); Combining with the ecological conditions of origin, the differences between the body appearance and production performance, the author thinks that pot days for goats and which native goat should belong to different species of goat. Proposed to Hutian a goat as an independent genetic resources to protect, research and development and utilization.