Abstract：The experiment was conducted to study the effects of glutamine on meat quality, flavor compounds and antioxidant indexes of broilers. Three hundred and sixty 1-day-old Avian broilers were randomly divided into four groups with 6 replicates in each group and 15 broilers in each replicate. Birds in control group were fed basal diet and those in test groups were fed basal diet added with 0.5%, 1.0% and 1.5% glutamine, respectively. Eighteen birds from each group were slaughtered on the 42th day to determine related indexes. The results showed that compared with control group, in the three test groups water holding capacity and pH of meat were increased （P>005）; the thickness of subcutaneous fat and intermuscular fat depth were decreased （P>0.05）; the contents of collagen, essential amino acids, flavor amino acids, glutamate and phenylalanine in breast muscle were significantly increased （P<0.05）, respectively. The contents of inosinic acid were increased in 1.0% and 1.5% Gln groups （P>0.05）; and the content of malondialdehyde （MDA） was significantly decreased in 1.0% Gln group (P<0.05); the activity of SOD tended to increase （P>0.05）. In 0.5% and 1.0% Gln groups, the activities of SOD and GSH-Px in serum were significantly increased (P<0.05). It was concluded that adding glutamine into the diets could improve the meat quality, fresh flavor and antioxidant capacity of broilers, and the 0.5% Gln group had the best effect.