The aim of this study was to evaluate carcass traits and meat quality of finishing pigs from sows supplemented with arginine during gestation. Piglets of 48 sows from parities 2 to 6 fed gestation diets with or without 1.0% l-arginine (Ajinomoto) supplementation from 30 to 60 d of gestation and from 80 d of gestation until farrow were used. Twenty 4 pigs (6 males and 6 females per treatment), selected by average weight (96.17 kg ± 3.74 for the pigs from control sows and 103.67 kg ± 4.05 for the pigs from arginine fed sows) were slaughtered at 150 d of age. Longissimus dorsi temperature and pH at the 12th rib were measured 45 min and 24 h after slaughter on the left half of the carcass. Loin eye area and the fat area were evaluated by drawing the outline of the muscle and the fat at the tenth rib on a paper and then scanning and measuring the area through ImageJ IJ 1.46r. Longissimus dorsi samples were collected and cooled to perform the color ratings. Saturation indices (C*) and hue angle (h*) were determined. Pigs from sows fed arginine during pregnancy were 7.80% heavier (P < 0.05) at 140 d of age. The drip loss was negatively affected (P < 0.05) by arginine supplementation which was 3.40% higher compared with the control group. This feature may negatively influence the product choice by the consumer as it is one of PSE meat characteristics. The loin depth of the control group was 13.70% lower (P < 0.05), however the loin eye area and the loin fat area were not affected (P > 0.05). L*, a*, b*, C*, and h* values as well as shear force and cooking loss were not affected (P > 0.05) by arginine. Dietary supplementation of gestating sows with arginine increase pig weight and loin depth at slaughter; however, drip loss is also increased.