A 2×3 (carnosine×vitamin E) mulitiple-factor experiment was conducted to investigate the effects of the dietary supplementation with the carnosine and vitamin E on meat quality and antioxidant capacity of growing-finishing pigs. In the test, 90 growing-finishing pigs (Duroc×Landrace×Yorkshire) with an average weight of 70 kg were randomly divided into 6 groups, each including 3 replicates (5 pigs per replicate). The carnosine supplemental levels were 0, 50, and 100 mg/kg, and vitamin E supplemental levels were 0 and 200 mg/kg, respectively. Preliminary trial period was 7 days, and trial period was 42 days. The results showed as follows: 1) the addition of carnosine in the diet significantly improved muscle pH at 45 min post-slaughter and decreased muscle drip loss at 48 h (P<0.05), and significantly improved muscle pH at 24 h post-slaughter and reduced muscle drip loss at 24 h (P<0.01). Vitamin E significantly reduced muscle drip loss at 24 and 48 h (P<0.01). Both of carnosine and vitamin E significantly improved meat color (P<0.05), carnosine and vitamin E had interaction effects on improving meat color and decreasing muscle drip loss at 24 h and the complex of carnosine and vitamin E had the better effect. 2) The addition of carnosine in the diet significantly improved serum total antioxidative capacity (T-AOC) and total superoxide dismutase (T-SOD), catalase (CAT) activities of growing-finishing pigs (P<0.05), and significantly improved the activity of glutathione peroxidase (GSH-Px) (P<0.01). Vitamin E significantly improved serum T-AOC and T-SOD and GSH-Px activities of growing-finishing pigs (P<0.01). Carnosine and vitamin E had interaction effects on improving T-AOC and GSH-Px activity in serum (P<0.05), and the complex of carnosine and vitamin E had better effect. 3) Carnosine significantly reduced the malondialdehyde (MDA) content of longissimus dorsi storage at 24 h (P<0.05), 48, 72 and 96 h (P<0.01). Vitamin E significantly reduced the MDA content of longissimus dorsi storage at 24, 48, 72 and 96 h (P<0.01), and carnosine and vitamin E had interaction effects on the MDA content of longissimus dorsi storage at 48 h (P<0.05). In conclusion, dietary 100 mg/kg carnosine and 200 mg/kg vitamin E is the optimal combination.