Boneless pork loins (n=112) were used to test the influence of dietary manganese (Mn) inclusion level on pork quality traits during retail display. Crossbred barrows and gilts were fed diets formulated with 0, 20, 40, 80, 160, or 320ppm Mn from Availa(®)Mn (AvMn; a Mn-amino acid complex) from 23.8 to 106.8kg live weight. At approximately 48h postmortem, boneless pork loins were fabricated into longissimus thoracis et lumborum (LM) chops, which were subsequently placed in open-topped, coffin-chest display cases (2.6°C) under continuous warm-white, fluorescent lighting (1600lx) for 7days. Dietary Mn level had no effect on LM pH (P=0.47), purge volume (P=0.60) and loss (P=0.53), or moisture loss (P=0.95) during retail display. Chops from pigs fed 80ppm Mn received higher (P<0.05) American and Japanese color scores than pigs fed 0 and 40ppm Mn. Even though the LM from pigs fed 80, 160, and 320ppm Mn tended to be darker (lower L(∗) values; P=0.07) than chops from pigs fed 40ppm Mn, a(∗) (redness) and b(∗) (yellowness) values, as well as hue angle and chroma, were not (P⩾0.19) affected by dietary Mn. On days 0 and 1, the reflectance ratio of 630nm/580nm was similar (P>0.05) among dietary Mn supplementation levels; yet, by day 4 of retail display, chops from pigs fed 80ppm Mn had higher (P<0.05) reflectance ratios than chops from pigs fed 0, 20, 40, and 160ppm, whereas LM chops from pigs fed 40ppm Mn had lower (P<0.05) reflectance ratios than all other dietary treatments on day 7 (Mn supplementation level×display day; P=0.04). Although TBARS were greater (P<0.001) on day 7 than 0 of retail display, TBARS values did not (P=0.43) differ among dietary Mn levels. Results indicate that supplementing swine diets with 80ppm Mn may improve pork color during retail display without increasing the likelihood of lipid oxidation.