Sixteen male goats were divided into four groups and individually penned for 80 days. Over this period, each group was fed untreated silage (CO), dried mao pomace-treated silage (DMP), lactic acid bacteria-treated silage (LAB) or DMP plus LAB silage (DMP+LAB). After being fed for 80 days, the goats were slaughtered and the Longissimus lumborum (LL) muscle was sampled. The goats fed with LAB-treated silage had higher carcass dressing (%) than the other diets. The TBARS values were lower in meat from all of the goats fed treated silage compared to those fed untreated silage at 5 days of aging. Higher H* values were observed in meat from untreated silage-fed animals compared to meat from the goats receiving other treatments. We conclude that under conditions that promote oxidative stress in meat, DMP and LAB-treated silage can improve the oxidative stability of meat compared to untreated silage.