A study was conducted to evaluate the effects of replacing corn by full-fat rice bran (FFRB) on performance and meat quality characteristics of growing-finishing pigs. A total of 728 pigs [Duroc x (Yorkshire x Landrace); initial body weight (BW) = 24.1 ± 0.11 kg] were randomly distributed to 4 dietary treatments with 7 replicate pens (26 pigs/pen) per treatment. Diets 1, 2, 3 and 4 were formulated replacing corn by 5%, 15%, 30%, and 45% of FFRB, respectively. Growth phases include, phase 1 (24 - 60 kg BW), and phase 2 (61 - 105 kg BW). Data were analyzed as a completely randomized design, and each pen was considered as an experimental unit. During phase 1 and 2, average daily gain (ADG) did not differ (P >0.05) when FFRB was increased from 5 to 30% in the diets. Pigs fed 45% FFRB had lower (P< 0.05) ADG in phase 1 and higher in phase 2 than other dietary treatments. Throughout the study, feed intake was not affected (P > 0.05) by dietary treatments. During phase 1, feed conversion ratio (FCR) was similar (P >0.05) among the treatments, however, during phase 2, pigs fed increasing levels of FFRB linearly improved (P< 0.05) FCR. The overall growth performance was similar (P >0.05) among the dietary treatments. Back-fat thickness and meat color were not affected (P >0.05) by treatments. Saturated fatty acids (palmitic acid, stearic acid) in pig muscle (Longissimus) significantly decreased (linear; P< 0.05) with increasing levels of FFRB in pig diets. Pigs fed increasing levels of FFRB had increased linoleic acid (linear; P< 0.05) and linolenic acid (quadratic; P< 0.05) in meat. In conclusion, FFRB could be used as an alternative feed ingredient for corn up to 45% in swine diets without compromising overall growth performance, back-fat thickness and favoring improved unsaturated to saturated fatty acid profile.