Lipid oxidation caused deterioration changes in meat quality during processing and storage. Supplementation of vitamin E with the diet of livestock had an essential role in the inhibition of lipid oxidation. Twenty four male kids weighing 10-15 kg were randomly allotted to four groups to receive four various levels of vitamin E. Control group (C), (300 E) group received 300IU vitamin E (DL-α-tocopherol acetate)/animal/day, (500 E) group supplied with 500IU vitamin E/animal/day and (1000 E) group provided with 1000IU vitamin E/animal/day. The animals were fed concentrate with barley hay diet to meet all nutrient requirements according to (NRC, 2007). Body weight was weekly recorded, and the initial and final weights were taken. At the end of the trial, the animals were slaughtered, and warm carcass weight, cold carcass weight and dressing % were determined. Meat samples from longissimus dorsi muscle were analyzed for pH, meat malondialdehyde content (MDA), intramuscular (I/M) fat, and vitamin E content in meat and liver. In conclusion, the result revealed that vitamin E had no significant influence on growth performance, warm carcass weight, cold carcass weight and dressing %. Whereas, supplementation of vitamin E in the diet reduced pH, I/M fat and lipid oxidation. By comparison, vitamin E in the diet increased α-tocopherol content in the longissimus dorsi muscle and liver.