Caprine products are an important component of the economy and nutrition in many countries. Goat meat has a specific taste, and its quality can be influenced by the diet of the goats themselves. The aim of the study was to analyse the effect of supplementation with a mixture of dried Curcuma longa (turmeric) and Rosmarinus officinalis (rosemary) extracts on meat quality traits and the expression of genes associated with fatty acid metabolism in young castrated Polish White Improved bucks. These genes included diacylglycerol-o-acyltransferase (DGAT1), stearoyl-CoA desaturase (SCD), lipoprotein lipase (LPL), adipose triglyceride lipase (ATGL), acetyl-coenzyme A carboxylase alpha (ACACA) and peroxisome proliferator-activated receptor gamma (PPARγ), sterol regulatory element-binding transcription factor (SREBF1). The use of extracts had no apparent effect on the quality of buck meat. The bucks supplemented with an extract mixture were heavier after 124 days of rearing than controls, primarily due to greater daily weight gain. They had higher cold carcass weights and improved slaughter performance. No differences in the expression of lipid metabolism genes were recorded, indicating that supplementation did not negatively affect metabolic processes. During meat maturation, both groups exhibited similar changes in lightness and pH. However, the colorimetric analysis revealed lower a* and b* values, indicating paler meat – desirable for consumers. It can be suggested that the supplementation with a mixture of dried C. longa and R. officinalis extracts did not negatively impact the culinary quality of the meat. However, further research is necessary to fully understand the effects of the supplementation.