The current study was conducted to investigate the effects of dietary oregano essential oil and quercetin supplementation on growth performance, meat quality and antioxidant property in transported pigs. A total of 336 finishing pigs (Large White × Landrace) with an initial body weight of 72 ± 4.0 kg were randomly allotted to 4 groups (5 replicate pens per treatment, 17 pigs per pen). Animals in these 4 groups consumed basal diet (control), basal diet supplemented with 100 mg/kg of vitamin E (VE), or 25 mg/kg of oregano essential oil (OEO) or 25 mg/kg quercetin for 4 wk, respectively. After 4 wk feeding period, 144 pigs were transported for 7 h by high stocking density (275kg/m²). Pigs were slaughtered to determine meat quality at 45 min and 24 h postmortem from the M. longissimus dorsi muscles. Blood samples were also collected for measurement of glutathione peroxidase (GSH-Px), total superoxide dismutase (T-SOD), malondialdehyde (MDA) and reactive oxygen species (ROS) levels. Statistical analysis was performed using the GLM procedure (SAS Inst. Inc., Cary, NC). Pen was the experimental unit, and the mean differences were determined using Fisher’s test of LSD. The level of statistical significance was taken at P < 0.05 or P < 0.01. Compared with control group, both OEO and quercetin groups had significant higher average daily gain (ADG), whereas only OEO group had higher final body weight and lower feed intake/gain (P < 0.05). Hot carcass weights and dressing percentage was higher in OEO group than those in control and VE groups (P < 0.05). The OEO and quercetin groups had significant (P < 0.05) lower drip loss and MDA levels but higher (P < 0.01) pH value and lightness value in meat compared with control group. In serum, compared with the control group, OEO and quercetin group had increased activation of GSH-Px and T-SOD (P < 0.01), and decreased MDA and ROS levels (P < 0.01). Moreover, compared with quercetin and VE groups, OEO group had a higher GSH-Px activity in serum. In general, dietary OEO and quercetin may protect against transport stress and improve redox status in transported pigs.