| Summary: | The experiment was to investigate the effect of GSPs supplementation on slaughter performance and meat quality of growing-finishing pigs. Forty-eight three-month-old 'Duroc × Landrace × Yorkshire' crossbred growing-finishing pigs with similar body weight were randomly divided into four groups, with three replicates in each group and four pigs in each replicate. Growing-finishing pigs in control group were fed with a basal diet, and growing-finishing pigs in experimental groups were fed with basal diet supplemented with 150, 200 and 250 mg/kg GSPs, respectively. The pre-test lasted for 7 d and the formal test lasted for 90 d. The results showed that compared with control group, the backfat thickness of growing-finishing pigs in 200 mg/kg group decreased significantly (<italic>P</italic><0.05), the heart index of growing-finishing pigs in 150 mg/kg group was significantly higher than that in control group (<italic>P</italic><0.05), pH<sub>24 h</sub> value of longissimus dorsi muscle in 250 mg/kg group was significantly increased (<italic>P</italic><0.05). Compared with control group, the cooking loss of muscle in each test group was significantly reduced (<italic>P</italic><0.05), and the pH<sub>45 min</sub> value of semitendinosus was significantly increased (<italic>P</italic><0.05). Compared with control group, the pH<sub>24 h</sub> value of the semitendinosus in 250 mg/kg group was significantly increased (<italic>P</italic><0.05), a* value of the semitendinosus of in each test group was significantly increased (<italic>P</italic><0.05), the shear force of the semitendinosus in 200 mg/kg group and 250 mg/kg group was significantly decreased (<italic>P</italic><0.05), and the hydraulic force of the semitendinosus was significantly increased (P<0.05). The experiment indicates that dietary GSPs can reduce the thickness of back fat, improve the color and tenderness of semi-tendinous muscle.
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