This study was conducted to investigate the effects of cysteamine （CS） on carcass traits and meat quality of Ningxiang pigs. Thirty Ningxiang barrows with an average initial weight of 43 kg were randomly allocated into 2 groups （each group had 5 replicates with 3 pigs per replicate）. Pigs were fed either a basal diet （control group） or the basal diet supplemented with 80 mg/kg CS （experimental group）. The experiment lasted for 8 weeks. The results showed as follows：1） compared with control group, dietary supplementation of CS increase...
