This experiment was conducted to study the effects of dietary Mg-aspirin complex levels on meat quality of broilers. Three hundred and sixty broilers were randomly divided into 6 treatments of 6 replicates per treatment and 10 broilers per replicate. The 6 treatments were feed with basal diet, basal diet+0.2% magnesium carbonate, basal diet+0.2% aspirin-DL-Lys, basic diet+0.1% Mg-aspirin complex, basic diet+0.2% Mg-aspirin complex, basic diet+0.3% Mg-aspirin complex, respectively. The experiment lasted for 6 weeks. The results showed that Mg-aspirin complex had no significant effect on the slaughter performance (P>0.05), the contents of crude protein, ether extract, nitrogen free extract and ash (P>0.05), and muscle fiber diameter of the meat （P>0.05）. The supplement of 0.2% and 0.3% Mg-aspirin complex decreased the drip loss rate and cook loss rate of the meat significantly （P＜0.05）, and increased water-linking capacity effectively. The supplement of 0.2% and 0.3% Mg-aspirin complex increased meat L* （P＜0.05）, and improved the a* and b* effectively. The supplement of 0.2% and 0.3% Mg-aspirin complex increased pH of the meat 24 h after slaughter significantly （P＜0.05）. These results indicate that Mg-aspirin complex can improve the meat quality of broilers.［Chinese Journal of Animal Nutrition，2011，23（3）：426-432］