The aim of the present study was to investigate the effects of yeast (Saccharomyces cerevisiae，SC) and yeast extracts (YE) on meat quality of broiler chicks. One hundred and eighty one-day-old male broiler chicks were randomly allotted into 3 treatments with 6 replicates each, and each replicate containing 10 birds. A 0.5% SC and a 0.3% YE were added to the control diets, respectively. The results showed as follows: compared with the control, the ultimate pH (pHu) of drumstick meat treated with YE significantly increased (P<0.05), while the moisture content tended to increase and the cooking loss tended to decrease (P>0.05) of the meat treated with SC. The shear forces of both boiled and raw meat of SC-fed and YE-fed broilers significantly decreased (P<0.05) compared with the control. The 2-thiobarbituric acid-reactive substances (TBARS) value treated with SC was significantly lower (P<0.05) than the control after incubation. It can be concluded that the dietary SC and YE supplementation can improve the meat quality. Both SC and YE can reduce the oxidation of meat and skin.