The study was conducted to investigate the effects of Tremella polysaccharides (TP) and antibiotics on the growth performance, immune function and meat quality of growing-finishing pigs. Twenty-four castrated Duroc×Landrace×Yorkshire pigs ［(10.01±0.65) kg］ were randomly allocated into 3 treatments according to their body weights. One treatment was the control group fed basal diets, and the other two treatments were fed the same basal diets supplemented with antibiotics (Enramycin 20 mg/kg+Colistin sulfate 40 mg/kg, ANT) and TP (4 000 mg/kg), respectively. The results showed that: 1) during the phase before 20 kg, average daily gain (ADG) of the TP group was slightly lower than that of the ANT group, but significant improvement was observed thereafter (P<0.05). Compared with the control group, TP significantly improved the ADG of pigs in each feeding phase (P<0.05 or P<0.01), and the F/G ratio of the whole phase was significantly decreased (P<0.05). 2) Compared with the ANT group, serum IGF-Ⅰ concentration of the TP group was improved, and significant difference was observed on d 112 (P<0.05). Compared with the control group, serum IGF-Ⅰ concentration of the TP group was significantly improved in the whole duration. 3) Compared with the ANT group, T lymphocyte transfer ratio and serum IL-2 concentration of the TP group were significantly improved in the whole duration (P<0.01). TP significantly improved the T lymphocyte transfer ratio and serum IgG concentration by different extent compared with the control group (P＜0.05). 4) Compared with the ANT group, the content of intramuscular fat of the TP group was significantly improved (P<0.05), and the drip loss and L* value of the TP group were significantly decreased (P<0.05). Compared with the control group, TP supplementation significantly improved the loin eye area and pH of the longissmus musle, while b* value was decreased (P<0.05). These results indicate that TP shows a better growth promotion effect than the antibiotics on growing-finishing pigs, and it also has positive effects on the immune function and meat quality of growing-finishing pigs.［Chinese Journal of Animal Nutrition, 2010，22（6）:1644-1649］