Abstract: To study the effect of magnesium sulphate supplementation in the basal diet for 5 day prior to slaughter on meat quality of pigs, seventy-two crossbred wild pigs weighing 90kg were randomly allotted into 4 groups, Each group contained 2 replicates with 3 pigs per replicate, The levels of magnesium sulphate supplementation were 0, 1000, 2000 and 3000 mg/kg of Mg contents. The results showed supplementation of 2000mg/kg、3000mg/kg magnesium sulphate significantly improved pH1 and meat color score（p<0.05）by 5.92%、5.10% and 17.77%、16.94% separately. At the same time, it also significantly decreased drip loss by 13.13％ and 17.90%（p<0.05）.2000mg/kg magnesium sulphate significantly improved contents of Mg in serum and muscle by 26.15% and 13.81% .3000mg/kg magnesium sulphate also significantly improved contents of Mg in serum and muscle by 30.77% and 15.98% separately.