Twenty castrated male goats each of Yun-ling Black goats (YLB goat), NY (Nubian♂ × YLB goats♀) hybrid goats and BY(Boer♂ × YLB♀) hybrid goats were used to evaluate the effect of crossbreeding on the meat quality in the YLB goats of China. There were no significant difference for tenderness, flavour and overall acceptability for the three types of goats. The meat from BY hybrid goat had significantly higher (P<0.05) CIE (Commission Internationale de l’Eclairage) L* and a* values of L. dorsi muscle (LD) while the YLB goats had significantly higher (P<0.05) b* value in loin muscle and rump muscle (B. femoris, BF). No significant differences among the breeds were measured for water holding capacity (WHC) of LD muscle. However, WHC of BF muscle in NY hybrid goat was the highest among the breeds (P<0.05). The hybrid goats had higher pH values than YLB goats (P<0.05) in both types muscle at 45 min and 24 h of post-mortem. In contrast, YLB goat had a significantly higher juiciness, cooking rate, shear force value and connective tissue compared to BY and NY hybrid goats (P<0.05) and no significant difference was measured between the two types hybrid goats. The muscle fibre diameter were significantly higher (P<0.05) in the YLB goats than the hybrid goats both in the two types of muscles and the converse results were observed for the muscle fibre density (P<0.05) and no significant difference for muscle fibre characteristics were observed between the hybrid goats.