Abstract: In order to understand the meat quality characteristics of Zhili Black pigs (ZLB), the muscle quality, texture characteristics, nutritional components, amino acid content, fatty acid content and volatile flavor substances of longissimus dorsi muscle of Zhili Black pigs, the 6-month-old Duroc×Landrace×Yorkshire pigs (DLY6) and the 10-month-old Duroc×Landrace×Yorkshire pigs (DLY10) were compared and analyzed in this experiment. The results showed as follows. Compared with two kinds of DLYs, the b^* and marbling scores of ZLB were extremely significantly increased (P<0.01), while a^* was extremely significantly decreased (P<0.01), and shear force was the least. For texture characteristics, the hardness, adhesion and stickiness of ZLB were extremely significantly better than those of the two DLYs (P<0.01). The intramuscular fat content of ZLB was 3.89 times that of DLY6 and 2.07 times that of DLY10. There were no significant difference in the essential amino acids (EAA), flavor amino acids (FAA), nonessential amino acids (NEAA) and total amino acids (TAA) (P>0.05). EAA/TAA and EAA/NEAA were close to FAO/WHO standard. The content of polyunsaturated fatty acids, especially essential fatty acids such as linoleic acid and arachidonic acid, was extremely significantly higher than the two kinds of DLYs (P<0.01). The key flavor substances of ZLY mainly included hexanal, nonanal, octanal, (E)-2-octenal, (2E)-2-nonenal and 1-octen-3-ol. The key flavor substances of DLY6 mainly included hexanal, nonanal, heptanal, myristicin aldehyde, octanal, 1-octen-3-ol and 2-amylfuran. The key flavor substances of DLY10 mainly included hexanal, nonanal, decanal, octanal, (E)-2-octenal, (2E)-2-nonenal and 1-octen-3-ol, which were quite different from each other and together determined the overall flavor of different pork. In conclusion, ZLB had tender and juicy muscle, high fat content, reasonable amino acid composition, relatively rich polyunsaturated fatty acid content and pleasurable flavor, which had high nutritional and development value.