The objective of this study was to verify genotype effect on net energy (NE_g) and protein (NP_g) requirements for growth of dairy, meat, and indigenous goats, as well as to provide estimates of energy and protein requirements for growth in goats. For that, 11 comparative slaughter studies were gathered in a database with 240 individual records of meat (n = 79), dairy (n = 94), and indigenous (n = 67) goats. Allometric equations were fitted to estimate body protein and energy contents in the empty BW (EBW) as dependent variables and EBW as allometric predictor. Body protein (g) was also used as allometric predictor for estimating energy body composition. Parameter estimates were acquired by linearized (log-transformed) allometric equations using the MIXED procedure in SAS software (SAS Institute Inc., Cary, NC). The model included the random effect of the study and fixed effects of goat type (meat, dairy, and indigenous). Net requirements for growth were estimated as the first derivative of the generated allometric equations with respect to EBW. Additionally, fitting the allometric equation of body energy (kcal) on total body protein as independent variable (i.e., protein weight) was done. Monte Carlo method was used to estimate standard deviations of the calculated NP_g and NE_g. Irrespective of goat type, NP_g did not change as goats grew from 5 to 45 kg BW (i.e., ranging from 185.1 ± 1.82 to 192.5 ± 4.33 g/kg of EBW gain). On the other hand, NE_g increased from 1,699 ± 65.8 to 3,450 ± 219 kcal/kg of EBW, from 1,732 ± 52.2 to 2,899 ± 133 kcal/kg of EBW, and from 1,785 ± 44.8 to 4,119 ± 198 kcal/kg of EBW for meat, dairy, and indigenous goats between 5 and 45 kg BW, respectively. In conclusion, net protein requirement does not differ across genotypes. On the other hand, net energy requirements are influenced by genotype. Energy and protein requirements for growth in goats reflect on body composition differences, as a result of maturity degree of the goat type at a given weight, which was indicated by the lack of difference in net energy required per gram of protein gain. Future research should focus on the effect of maturity degree on NE_g .