Abstract: Abstract: In order to study the effect of different jujube powder levels(0,10%,15%,20%,25%) in feed on the meat antioxidant capacity of north Shaanxi white cashmere goat. Forty healthy goats with a birth weight of (20.15 ± 1.63) kg were randomly divided into 5 groups. The control group was fed with basic diet, the experimental group I to IV were fed with 10%, 15%, 20%, 25% jujube powder. The pre-feeding period was 10 days, and the formal period was 70 days. Rumen degradation rate and growth performance were measured. At the end of the feeding experiment, all the goats were slaughtered. The meat color, malondialdehyde, myoglobin oxidation state, antioxidant activity and antioxidant enzyme genes of longissimus dorsi muscles were determined. The results showed that with the increase of jujube powder, Dry Matter Digestibility (DMD), Crude Protein Digestibility (CPD), Average Daily Feed Intake (ADFI), Average Daily Gain (ADG), Myoglobin (Mb), Superoxide Dismutase (SOD) and SOD gene expression of cashmere goat were increased gradually, while the Feed Conversion Ratio (FCR) and Malondialdehyde (MDA) content decreased gradually; DMD, ADFI and ADG in III group were significantly higher than control group (P < 0.05), a* value, Myoglobin (Mb), Oxymyoglobin (OMb) in III group were significantly higher than control group I and II group (P < 0.05). In terms of antioxidant system, SOD and Glutathione Peroxidase (GSH-Px) in III group were significantly higher than control group and I group (P < 0.05); Catalase (CAT) in III group were significantly higher than control group, I and IV group (P < 0.05). The gene expression of SOD, GSH-Px in III group were significantly higher than control group, I and II group (P < 0.05), while the gene expression of LOX was lower than that of control group, I and II group (P < 0.05). On the whole, adding jujube powder to feed can increase the antioxidant mechanism in cashmere goat meat, inhibit lipid oxidation and improve meat color. In conclusion, adding 20% jujube powder to the diet can effectively alleviate the oxidative stress in goat meat and improve the antioxidant capacity.