This study was conducted to investigate the effects of Lactobacillus fermentum on growth performance and meat quality of growing-finishing pigs. One hundred and forty-four Duroc×Landrace×Yorkshire crossbred piglets with an average body weight of 20 kg were divided into 3 groups with 6 replicates in each group and 8 piglets in each replicate, male∶female was 1∶1. The 3 groups were as follows: control group (fed basal diet), antibiotic group (added 150 mg/kg aureomycin in basal diet) and Lactobacillus fermentum group (added 1% Lactobacillus fermentum in basal diet). The trial was divided into 2 stages: growth stage (20～50 kg BW) and fattening stage (50～90 kg BW). The results showed as follows: 1) During the growth stage, the ADG in the Lactobacillus fermentum group was improved by 5.8% and the F/G was decreased by 2.7% compared with the control group; during the fattening stage, the ADG in the Lactobacillus fermentum group was improved by 6.7% and the F/G was decreased by 4.6% compared with the control group; during the whole stage, the ADG in the Lactobacillus fermentum group was improved by 6.3% and the F/G was decreased by 3.9% compared with the control group. The effect of 0.1% Lactobacillus fermentum on growth performance was better than that of antibiotic (P>0.05): during the growth stage, the ADG in the Lactobacillus fermentum group was improved by 0.1% and the F/G was decreased by 2.3% compared with the antibiotic group; during the fattening stage, the ADG in the Lactobacillus fermentum group was improved by 9.2% and the F/G was decreased by 3.7% compared with the antibiotic group; during the whole stage, the ADG in the Lactobacillus fermentum group was improved by 5.1% and the F/G was decreased by 2.5% compared with the antibiotic group. 2) The drip loss in the Lactobacillus fermentum group was decreased by 2.3% and 5.0% compared with the control group and the antibiotic group, respectively; the shear force in the Lactobacillus fermentum group was decreased by 26.1% and 18.2% compared with the control group and the antibiotic group, respectively. 3） The content of C18∶2, C20∶2, C20∶4 and PUFA in muscle in the Lactobacillus fermentum group was significantly higher than that in the control group (P<0.05). Compared with the antibiotic group, Lactobacillus fermentum group significantly decreased (P<0.05) the content of C20∶2 in muscle. All results mentioned above showed that Lactobacillus fermentum could improve the growth performance, carcass characteristics and muscular qualities of growing-finishing pigs.［Chinese Journal of Animal Nutrition, 2010，22（1）:132-138］