Drumstick (Moringa oleifera) leaves (MOL) presents high nutritional quality and antioxidant activity thus were added to commercial broiler diets. The objective of this study was to investigate MOL meal’s influence on animal performance and consequently its meat quality. Broilers (n = 240) at the finisher phase (36-42 days) were randomly divided into four treatments (five repetitions each): T0 – control group: without MOL addition in the diet; T1, T3 and T5: with addition of 1%, 3% and 5% MOL addition in the diet, respectively. Animal performance and carcass yield were evaluated. The pH, color (L*, a* and b*), water holding capacity (WHC), cooking loss, shear force and lipid oxidation were evaluated 24h postmortem. The incidence of Pale, Soft and Exudative (PSE) meat was verified after classification of fillets based on pH and L* values, PSE meat with L*≥ 53 and pH ≤ 5.80. The data was analyzed using regression coefficients (linear, quadratic and cubic). No difference in the initial and final average weight, feed intake, weight gain and feed conversion was observed. There was no difference in the carcass and cut yields (p>0.05). No influence on pH, L* values and PSE incidence, despite an increase on a* component (linear regression) with a decrease on b* component (linear regression) was observed. WHC, cooking loss and shear force was not influenced by the MOL addition. A reduction on lipid oxidation of chicken breast fillets was observed with the increased addition of MOL (linear regression), suggesting MOL’s high antioxidant capacity when introduced to the animal’s diet.