Abstract: 2000 " Duroc× Landrace× Yorkshire" commodity pigs around the age of 60 days with similar parity were feed in the cement floor pigsty (control group) and microbial fermentation bed pigsty (experimental group) for120d, respectively.At the end of the experiment, 15 pigs from each group were slaughtered to determinate the meat quality.The results showed that the pig back fat thickness of the microbial fermentation bed pigsty group was2.2%greater than that of the control group (P<0.05) , and the eye muscle area of the experimental group was5.5%larger than that of the control group (P<0.05) ;for the meat color score, the marble grain and the tenderness, microbial fermentation bed pigsty group overwhelmed the control group by 18.21% (P<0.01) , 39.11% (P<0.01) and 17.06%, respectively.The difference in total amino acids were found between the two groups, but not significant, while the contents of lysine and histidine of the experimental group were increased by3.27%and 15.7%, compared with the control group.The fermentation bed feeding can significantly improve the pork tenderness and flavor, while affect the color and the contents of some amino acids, which were common quality indices for the meat as well as safety indices.