The experiment was conducted to study the effects of different nutrient levels on the Sanjiang white pigs’ carcass characteristic 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. Results showed that the sensitivity of three factors to lean percentage of the latter Sanjiang white finishing pigs was Lys>CP>DE and the sensitivity of three factors to back fat thickness and loineye area were DE>CP>Lys. When the CP level was 15.43% and the Lys level was 0.63%, interaction effect on lean percentage was the strongest. Taking the zero level of DE (12.72 MJ/kg) and the low level of CP (12.57%) as base point, when the level of two factors improved both or the level of one factor improved and the other factor decreased at the same time, all of the interaction effects made loin eye area increase, and the predictive value of the interaction effect of DE and CP upper limit was maximum. When the lower limit of DE level was 11.96 MJ/kg and the lower limit of the Lys level was 0.53%, the higher carcass dressing percentage was 73.41%.