Piglets weighing (20±0.5) kg were divided into 5 groups with 4 repeats for each group and 3 pigs for each repeat. Pigs in control group were fed with basal diets, in BS10 group with plant-associated lactic acid bacteria strain BS10 (0.1%) fermented feed, in JJB3 group with lactic acid bacteria strain JJB3 (0.1%) fermented feed, in H group with lactic acid bacteria strain H (0.1%) fermented feed, and in BB group with lactic acid bacteria strain BB (0.1%) fermented feed. At 136 days after feeding, growth performance, meat quality and serum antioxidant activities were analyzed. The results showed that there was no significant difference (P> 0.05) in growth performance of pigs in growing stage between the Lactobacillus groups and the control group while the growth performance were significantly better in Lactobacillus groups (P <0.05) in fattening stage. The color of flesh of pigs in JJB3 group and BB group were significantly better than that in the control group (P<0.05), the drip loss in Lactobacillus groups were lower than that in the control group (P>0.05) and the shear forces in BS10 group and JJB3 group were significantly lower than that in the control group (P<0.05). In Lactobacillus groups, activities of superoxide dismutase (SOD) were all significantly higher (P<0.05), activities of catalase (CAT) and glutathione peroxidase (GSH–Px) were higher (P>0.05), and the content of malondialdehyde (MDA) was significantly (P<0.05) or highly significant (P<0.01) lower, compared to the control group. The results showed above indicating Lactobacillus fermented feed improves growth performance, meat quality and antioxidant activities of pigs.