The experiment was conducted to study the effects of glutamine on meat quality, flavor compounds and antioxidant indexes of broilers. Three hundred and sixty 1-day-old Avian broilers were randomly divided into four groups with 6 replicates in each group and 15 broilers in each replicate. Birds in control group were fed basal diet and those in test groups were fed basal diet added with 0.5%, 1.0% and 1.5% glutamine, respectively. Eighteen birds from each group were slaughtered on the 42^th day to determine related indexes. The results showed that compared with control group, in the three test groups water holding capacity and pH of meat were increased （P>005）; the thickness of subcutaneous fat and intermuscular fat depth were decreased （P>0.05）; the contents of collagen, essential amino acids, flavor amino acids, glutamate and phenylalanine in breast muscle were significantly increased （P<0.05）, respectively. The contents of inosinic acid were increased in 1.0% and 1.5% Gln groups （P>0.05）; and the content of malondialdehyde （MDA） was significantly decreased in 1.0% Gln group (P<0.05); the activity of SOD tended to increase （P>0.05）. In 0.5% and 1.0% Gln groups, the activities of SOD and GSH-Px in serum were significantly increased (P<0.05). It was concluded that adding glutamine into the diets could improve the meat quality, fresh flavor and antioxidant capacity of broilers, and the 0.5% Gln group had the best effect.