The experiment was conducted to study the effects of different nutrient levels on the meat quality of the Sanjiang white pigs in the latter finishing period. Through the quadratic orthogonal rotation combination design, digestible energy (DE), crude protein (CP) and lysine (Lys) were as three factors. Two hundred and seven Sanjiang white pigs with an average weight of (69.74±0.87) kg were randomly allocated to 23 groups with 3 replicates in each group of 3 pigs per replicate according to sex and weight in which 14 groups were experimental groups and 9 groups were zero level groups. Pigs were slaughtered at 100 kg. The results indicated that DE was the most important factor affecting drip loss, tenderness and intramuscular fat contents, while CP took the second place. The Lys level was an important factor of regulating pH1 and the CP level was an important factor of regulating pH24. The combination that DE was 13.98 MJ/kg, CP was 14.00% and Lys was 0.65% was optimal combination affecting drip loss, tenderness and intramuscular fat contents. Low CPhigh Lys level and high CPlow Lys level could make intramuscular fat contents lower. The intramuscular fat contents improved with CP and Lys level being separately increased and decreased or being decreased and increased.