This study was conducted to investigate the effect of the medicinal herb residue on growth performance, carcass quality and production cost employing 120 Landrace-Yorkshire x Duroc cross-bred gilts and boars. The medicinal herb residue was added to a commercial finishing diet(CONT) at a 3% level(TRT) and the animals were fed for 30 days either CONT or TRT diet beginning from either 58.50∼61.47㎏(finishing phase I) or 83.58∼89.94㎏(finishing phase II), 10 heads in each sex per treatment, were slaughtered. For meat quality evaluation. loin eye sections were removed for determination of cholesterol content and fatty acid compositions. 1. ADG was not affected by the dietary treatment in either gills or boars during phase I. During phase II, ADG was lesser in TRT compared with CONT, but the overall ADG for phases I plus II was not different between CONT and TRT. Feed/gain was reduced by the TRT feeding during phase I but was increased during phase Il, which resulted in a decrease in overall feed efficiency. 2. Backfat thickness was not different between the two dietary groups or sexes. Preliminary carcass grade was better in CONT than in TRT, but final grade was not different between CONT and TRT. Dressing percentage was increased by the dietary TRT treatment; among the four dietary treatment x sex groups, TRT gills showed the greatest percentage. 3. Cholesterol content in the blood was decreased by the TRT feeding. HDL and AI. which were not different between CONT and TRT. CONT gilts had the highest cholesterol and HDL content and AI value. 4. Blood leukocytes(WBC) and hemoglobin(Hb) were increased by the dietary TRT, but the reverse was true for eosinophils(EOS). TRT gilts had the lowest erythrocytes(RBC), WBC, Hb and hematocrit and the greatest EOS. 5. Cholesterol content in the loin eye section was decreased by the dietary treatment. During 45 days of storage it decreased progressively in both CONT and TRT. UFA/ Total, MUFA / Total and UFA / SFA, which were not different between CONT and TRT, increased progressively during storage in CONT, but this trend was not apparent in TRT. The above results indicate that the medicinal herb supplementation can increase weight gain during early finishing phase. However, with extended usage of it up to marketing, it can adversely affect weight gain although it improves both carcass and meat quality.