The objective of this study was to evaluate the effects of insoluble fiber, extracted from sugar cane, in finishing swine diets on meat quality. Fifty barrows were blocked by initial BW (79.33 ± 2.20 kg) and randomly assigned to one of 5 treatments with 10 replicate pens per treatment and one animal per pen. Treatments consisted of corn/soybean meal-based diets formulated to contain 0, 5, 10, 15 to 20% insoluble fiber and the levels of calculated ME (3230, 3069, 2905, 2745 and 2586 kcal/kg) were decreased according to increased dietary fiber. Pigs were slaughtered when BW means were around 130 kg. Initial pH (pH45) in longissimus dorsi (LD) was measured at the last rib position 45 min after slaughter and final pH (pHu) was measured 24 h after slaughter. The left LD muscle was removed, and sections of about 10 cm thickness were cut from the anterior end for meat quality analysis, such as, color, drip loss, oxidative stability, shear force, the concentration of cholesterol and lipids. The color of LD was measured with a Minolta Chromameter. The oxidative stability was assessed by TBARS. The shear force required to shear each block of muscle was determined by means of a Stable Micro systems texture analyzer fitted with Volodkevitch jaws. Data were analyzed by ANOVA using the MIXED procedure of SAS, diet was the fixed effect and replicate was the random effect. Polynomial contrasts were used to determine the effect of insoluble fiber inclusion. The drip loss, color parameters L (lightness), a (redness), b (yellowness) of LD and muscle pH were unaffected by dietary fiber treatments. But linear responses in Shear force (2.00, 1.74, 1.75, 2.00 and 1.87 ± 0.12, P < 0.05) and quadratic responses in Cholesterol (27.35, 25.24, 28.59, 27.00 and 24.51 ± 2.12, P = 0.02) were observed as amount of insoluble fiber increased in the diet. Insoluble fiber level had no effect on oxidative stability and lipids of LD. In conclusion, increasing insoluble fiber in the diet may soften meat and reduce cholesterol in the swine meat, without altering other meat qualities.