This study was conducted to investigate the influence feeding fermented sawdust and powdered sardin oil on meat quality of pork. The pigs were randomly assigned to one of four treatments: a), control (normal feed); b), T1 (normal feed and fermented sawdust 30%); c), T2 (normal feed and sardin powder oil 10%); d), T3 (normal feed, fermented sawdust 30%, sardin powder oil 10% and limited amino acid 30%) from live weight 30 ㎏ to 110 ㎏ and slaughtered. The samples were stored at 0 ± 1℃. The shelf life was determined for on the days of 2, 4, 6, 8 and 15. The results obtained were summarized as follows: The thiobarbituric acid reaction substance(TBARS) values of all the treatments were increased with the storage periods (P$lt;0.05). T1 had lower TBARS value than the other treatments until the 8th day, there were no significant differences among treatments at the 15th day. There were no significant differences among volatile basic nitrogen (VBN) of the treatments with the storage periods. The peroxide value of all the treatments was decreased with days of the storage (P$lt;0.05), but was increased again after 8th day. That of T1 was significantly lower than that of others at the 15th day. The TBARS of all the treatments increased with days of the storage(P$lt;0.05), and they were not significantly different each others. There were no significant differences among VBN of treatments with the storage periods. The peroxide values of all the treatments were decreased with the storage periods(P$lt;0.05), but was increased again after 8th day. That of T1 was significantly lower than those of the others at the 15th day.