Abstract: The objective of this study was to evaluate the effects of dietary supplementation with compound nutrients on meat productivity and quality of Zabuye goats. A total of 60 2-year-old Zabuye wether goats with similar body weight were randomly assigned into control group, experimental Ⅰ group, experimental Ⅱ group and experimental Ⅲ group. During the experimental period, the goats were freely grazed daily according to the herdsmen′ grazing habit; supplementary feeding was made with 280 g of pelleted concentrate for each goat per day at night; fresh grass and hay of oat were fed to appetite; the diet of experimental Ⅰ,Ⅱand Ⅲ groups was supplemented with 20 g of compound nutrients Ⅰ, Ⅱ and Ⅲ per goat, respectively; on the morning of the 56 th day of the experiment, the live weight of the goats was determined and their weight gain rate during the fattening period was calculated; 10 goats were randomly selected from the control group and each experimental group, respective, they were subsequently slaughtered and the indicators associated with meat productivity and longissimus dorsi meat quality were calculated and statistically analyzed. The results showed that the dietary supplementation with compound nutrients promoted the growth of fattening Zabuye goats; the 3 compound nutrients supplementation groups had extremely significantly higher live weight gain and weight gain rate compared to the control group（P〈0.01）, and had significantly or extremely significantly higher dressing percentage to the control group（P〈0.05 or P〈0.01）. Reduced moisture content（P〈0.05）, increased fat content（P〈0.01） and decreased shear stress（P〈0.05） of the longissimus dorsi were observed in the 3 compound nutrients supplementation groups,indicating that the taste of the meat was obviously improved. Furthermore, the contents of polyunsaturated fatty acids, essential amino acids, VA, VB_1 and VB_（12） of the longissimus dorsi in the 3 compound nutrients supplementation groups were found significantly or extremely significantly elevated（P〈0.05 or P〈0.01）, while the content of cholesterol were found reduced（P〈0.05）, indicating that the nutritive value of the meat was also obviously improved. Our results provide technical support for the short term fattening of Zabuye goats in the northern Tibetan pastoral areas where forage is relatively deficient.