Abstract: Carcass performance and meat quality of 31 finishing pigs of 92~109 kg body weigh stage were studied. And the changes of carcass and meat quality as body weight changed were analyzed .The objectives were to investigate appropriate slaughter weight of finishing pigs. Results indicated that lean percent of the stage of 92~95 kg slaughter weight was the higher than that of others ,it was 61.17%, increased by 4.83%（P>0.05）,11.83%（P<0.05）and 8.84％（P<0.05）as compared with the other three groups, respectively. When the slaughter weight was 107~109 kg , the meat quality was fine, pH was 6.07, meat color and marbling score were 3.13 and 3.33, intramuscular fat content of muscles was 3.89%, water loss was18.91% . The correlation degree of carcass traits and meat traits had strength and weakness, correlation coefficients had positive and negative. The same traits had stronger positive correlation, the adverse traits had stronger negative correlation .Comprehensive evaluation showed that the reasonable slaughter weight stage of finishing pigs was 92～95 kg when lean percent was stressed, 107~109 kg was selected when meat quality was stressed, and 95~98 kg was selected when carcass performance and meat quality were stressed.

Key words: finishing pig; slaughter weight; carcass performance; meat qualities correlativity