The experiment was conducted to investigate the effects of dietary selenomethionine (Se-Met) supplementation on performance and meat quality of finishing pigs. Sixty-four crossbred (Duroc×Landrace×Largewhite) pigs (initial BW, 60 kg) were randomly allotted to four treatments according to a randomized complete block design. Pigs were fed corn-soybean meal-based diets supplemented with 0 (control), 0.15 and 0.30 mg/kg Se from Se-Met, 0.30 mg/kg Se from sodium selenite (SS), respectively. One barrow per pen was slaughtered when average body weight of all the pigs reached about 95 kg. Results showed that 1) there was no significant difference in average daily gain, average daily feed intake, feed∶gain ratio among all treatments (P>0.05); 2) shear force, intramuscular fat content and drip loss of longissimus dorsi muscle were not affected by Se addition (P>0.05); all Se-added treatments presented significantly higher pH value at 12 h post-slaughter than the control (P<0.05); meat color lightness (L*) value was significantly decreased and redness (a*) value was significantly improved at different time points post-slaughter in all Se-added treatments in comparation with the control (P<0.05), and also 0.15 mg/kg Se (Se-Met) supplementation significantly decreased meat color yellowness (b*) value at 12 h post-slaughter (P<0.05); 3) lactic acid content of longissimus dorsi muscle was significantly decreased in 0.30 mg/kg Se (Se-Met) treatment compared with the control (P<0.05). 0.30 mg/kg Se (Se-Met) and SS treatments significantly increased oxymyoglobin content compared with the control (P<0.01) and 0.15 mg/kg Se (Se-Met) treatment (P<0.05). The results above suggested that diets supplemented with 0.15-0.30 mg/kg Se (Se-Met) can significantly improve meat color of finishing pigs.［Chinese Journal of Animal Nutrition, 2010，22（2）:293-300］