内蒙古白绒山羊长期以来因其优质的山羊绒而著称，这客观上使得人们忽视了其作为肉用家畜的优良特性。绒山羊肉没有膻味，脂肪和胆固醇含量低，必需氨基酸含量高，被当地认为是传统的食药两用、营养丰富的肉类。山羊肉的各项研究目前还处于起步阶段，尤其是蛋白质的研究，基本处于空白。山羊蛋白数据库仅为人类的1%左右，绵羊的10%左右。山羊肉蛋白质结构、功能以及相互作用研究是学科发展的必然。本研究在前期研究的基础上，首先通过绒山羊基因组重测序数据和山羊肉转录组数据，构建山羊肉理论蛋白数据库；之后通过肽指纹图谱发掘和调控网络构建，提取调控网络中的关键节点基因；最后通过western、免疫组化、干扰、过表达和杂交等多项实验验证、表达定位以及互作研究，初步阐明山羊肉质形成的机制，为绒肉兼用新品种培育提供必要的理论基础。

Inner Mongolia cashmere goats are famous as fine cashmere , and It makes the society neglect their others good characterize like their meat. cashmere goat meat with no smell, low fat and cholesterol, high content of essential amino acids, is considered to be a traditional local food medicine dual-use, nutrient-rich meat. the study on cashmere goat meat is still in the initial stage, especially the aspect of the protein is almost in the blank. the amount of goat proteomics data are equal as 1% of human’s and 10% of sheep’s. the research in protein structure, function and Interactions of goat meat will be the future direction of the subject development . Firstly, In this research,, we use the datas of cashmere goat genome resequencing and transcriptome to construct the theory protein databast of goat meat base on the former study foundation. Secondly, use the Peptide fingerprinting and regulatory networks to find the key point gene in the regulatory networks. finally, elucidate the formation mechanism of goat meat though wester、immunohistochemistry、RNA interference、 gene overexpression and hybridization experiments、the expression of position and interaction research. The results will provide the necessary theoretical basis for the cultivating new varieties of cashmere and meat.