Abstract：The aim of this study was to investigate the effects of Bacillus subtilis (BS) on the growth performance, meat quality and antioxidant capacity of finishing pigs. A total of 120 crossbred Duroc×Landrace×Yorkshire finishing pigs with an average body weight of (62.90±2.37) kg were randomly divided into 3 groups with 5 replicates per group and 8 pigs per replicate. The control group (group A) was fed a basal diet, and the experimental groups (groups B and C) were fed diets supplemented with 100 and 200 mg/kg BS in the basal diet, repetitively. The preparation period was 7 days and formal experiment period was 63 days. The results showed as follows:1) the addition of BS to the diet had no significant effect on the final body weight, average daily feed intake, average daily gain and feed-to-gain ratio of the finishing pigs (P>0.05). 2) The addition of BS to the diet had no significant effect on improving the meat quality of finishing pigs (P>0.05). 3) The addition of BS to the diet had no significant effect on total antioxidant capacity, activities of total superoxide dismutase and catalase and malondialdehyde content in the muscle of finishing pigs (P>0.05). 4) Compared with the control group, the plasma malondialdehyde content of the pigs was significantly decreased (P<0.05), and the plasma catalase activity was extremely significantly increased (P<0.01). It can be seen that the addition of BS in diet significantly enhances the plasma antioxidant capacity of finishing pigs, but has no significant effect on the growth performance, meat quality and muscle antioxidant ability of finishing pigs.
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