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The effects of dietary supplementation with antioxidant mixture in medium-heavy swine on oxidative status, nutritional and sensory characteristics of longissimus dorsi (LD) muscle and smoked cured ham were evaluated. Seventy-four pigs (PIC x Max Grow), were assigned to two experimental groups: control (CT) and treated supplemented with antioxidant mixture (AOX) for 45 days before slaughter. The total antiradicalic activity of blood (KRL test) and carcass dressing percentage was positively affected (P<0.05) by AOX supplementation. Chemical composition of LD was not affected by dietary treatment. Oxidative stability and colour indices were significantly affected (P<0.05) by dietary treatment and storage time (0, 6, 12, 15 days under modified atmosphere packs- MAP). Sensory analysis revealed that at 12 and 15 days of storage a loss of colour beside presence of off odors was higher (P<0.05) in CT than AOX group. The seasoning losses of smoked cured ham tended to be lower (P=0.06) in AOX group than CT. Physical and chemical composition was not affected by dietary treatment. Sensory analysis revealed a difference between CT and AOX (P<0.05) in salty and sweet taste. Furthermore, the consumer test revealed that smoked cured ham from AOX were preferred (P<0.05) than CT. Dietary supplementation with antioxidant mixture improves total antioxidant status, carcass dressing percentage and smoked cured ham seasoning losses. The oxidative, colour stability and sensory parameters of LD muscl