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A 90-d trial was conducted to determine the influence of additives such as pegmatite (Peg), precious stone (PS), grapepomace extracts (GPEx) and complexes of these additives (Peg + GPEx and PS + GPEx) via evaluation of meat qualityincluding sensory properties in 90 d old finishing pigs. There were no significant differences in the approximate composi-tion and physiochemical characteristics, including meat color, among the treated groups. However, the Peg treated groupwas found to have a higher water holding capacity than the other groups. The shear-force was evaluated as an indicator ofhardness and found to be lower in the Peg and GPEx treated groups, and this tendency was greater when the complex of Pegand GPEx was supplied. No significant differences were observed among groups following analysis of the free amino acidcomposition and fatty acid (FA) composition. Sensory evaluation of the boiled loins showed significantly (p<0.05) betterresults from pigs fed diets containing Peg and GPEx complex. These results suggest that Peg may improve the water holdingcapacity and tenderness. In addition, supplementation with a complex of Peg and GPEx may improve tenderness.Key words: pegmatite, precious stone, grape pomace extracts, meat quality

Effects of Dietary Pegmatite, Precious Stone and Grape Pomace Extracts on the Meat Quality of Pigs