The effects of supplementing mixtures for 42 fattening pigs (60-113 kg of body weight) with gallic acid, GA, (50 mg kg^-1) or sage extract, SE, (800 mg kg^-1 of mixture) on fattening results, meat quality and oxidative stability were investigated. The supplements had no effect on body weight gains. Pigs receiving GA deposited significantly less meat and more fat but GA was a better antioxidant than SE. After 6 months of storage, TBA-RS in meat of GA pigs were significantly lower than in controls. GA also significantly lowered the cholesterol level in meat. The sage extract supplement distinctly increased meatiness and loin eye area when compared with the GA group.