Abstract: The objectives of the following study were to compare a recently developed high-fat oat with regular oat as an energy source for use in diets fed to growing-finishing pigs and to determine if the performance of pigs fed diets containing oat could be improved through enzyme supplementation. Sixty crossbred pigs (30.2?2.2 kg BW) were assigned on the basis of sex, weight and litter to one of six dietary treatments in a factorial design experiment (diet x sex). The control diet was formulated using barley and soybean meal while two experimental diets were formulated in which 40% of either normal or high fat oat was substituted for barley. All diets were fed either with or without dietary enzyme (750 units/g of beta-glucanase and 650 units/g of xylanase). Enzyme supplementation significantly increased dry matter (p<0.10) and energy (p<0.10) digestibility. Digestibility coefficients for dry matter and energy were significantly higher for the barley-based diets than for either the normal oat (p<0.05) or high fat oat (p<0.05) diets. In contrast, digestibility coefficients for crude protein were lower for the barley-based diet than the normal fat (p<0.05) or high fat (p<0.05) diets. Pig performance was unaffected (p>0.05) by enzyme supplementation. Feed consumption for pigs fed normal oat was significantly higher than for pigs fed barley (p<0.05) or high fat oat (p<0.10), while daily gain and feed conversion were unaffected by the type of cereal fed (p>0.05). Enzyme supplementation had no effect on swine carcass traits. Carcasses from pigs fed diets based on either normal or high fat oat had higher lean yields (p<0.05) and lower loin fat (p<0.05) than carcasses from pigs fed the barley-based diets. In conclusion, feeding a recently developed high-fat oat to pigs did not improve growth rate or feed conversion when compared with normal-fat oat. Nutrient digestibility and carcass quality were also unaffected by the type of oat fed. In addition, enzyme supplementation had no effect on pig performance or carcass quality. However, there appears to be greater potential to utilize oat, regardless of fat level, in rations fed to growing-finishing pigs than is currently being achieved.