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The purpose of the experiment was to investigate the effect of fresh Cajanus cajan leaf powder on the growth performance, breeding economic benefits, slaughtering performance, meat quality, and intestinal microorganisms of finishing pigs. Twenty-four healthy Hainan black pigs with similar weights in the same batch were randomly divided into four groups, with six replicates in each group and one pig in each replicate. The pigs in the control group were fed a basal diet, and the experimental group B, group C, and group D were supplemented with 10%, 15%, and 20% fresh Cajanus cajan leaf powder in the basal diet, respectively. The pre-test period was seven days, and the formal test period was 270 days. The results showed that compared with the control group, the average daily feed intake of finishing pigs in the experimental groups decreased significantly (P<0.05), and the average daily gain and final weight of finishing pigs in the experimental group D decreased significantly (P<0.05). Compared with the control group, experimental group B, and experimental group D, the breeding profit of the experimental group C increased by 6.36%, 5.68%, and 9.99%, respectively. Compared with the control group, the backfat thickness of finishing pigs in the experimental groups decreased significantly (P<0.05), the meat color score of the experimental groups increased significantly (P<0.05), and the pH24 h value of pork in the experimental group B and group C increased significantly (P<0.05). The content of total amino acids, total essential amino acids and flavor amino acids in the longissimus dorsi muscle of the experimental groups increased significantly (P<0.05). The content of saturated fatty acids in the experimental group C and group D decreased significantly (P<0.05), the content of monounsaturated fatty acids and unsaturated fatty acids increased significantly (P<0.05), and the content of polyunsaturated fatty acids increased significantly in the experimental group D (P<0.05). Compared with the control group, the relative abundance of Bacteroides in the experimental group B increased (P<0.05), while the relative abundance of Proteobacteria in the experimental group B and group C decreased (P<0.05). At the genus level, the relative abundance of Escherichia-shigella in the experimental groups decreased (P<0.05). The study indicates that adding fresh Cajanus cajan leaf powder to the diet can improve slaughter performance, meat quality, and flavor of fattening pigs, optimize intestinal microbial structure, reduce fat deposition and relative abundance of harmful bacteria, and adding 15% fresh Cajanus cajan leaf powder was the best. [ABSTRACT FROM AUTHOR]