Objective This study evaluated the potential of Bacillus amyloliquefaciens to improve growth performance and meat quality in finishing pigs. Methods Thirty-two female Landrace×Duroc pigs, 21 weeks old with initial body weight 77.45±3.29 kg, were divided into two groups: a control group (basal diet) and a probiotic group (basal diet with Bacillus amyloliquefaciens at 1×109 CFU/kg). Body weight and average daily gain (ADG) were recorded at the start and at fortnight intervals for a 56-d feeding trial. At the end of the experiment, carcass traits, meat quality and intramuscular fat related gene expression of longissimus dorsi muscle were analyzed. Results The probiotic group showed significantly higher final body weight and D0–D56 ADG (p