Abstract: In order to optimize the thawing methods and improve the post-thawing quality of swine frozen semen, 0.5 mL straws were thawed with two thawing methods, which were the way of thawing either in a water bath either at 38 ℃ for 30 s（group 1）thawing or in the water bath at 50 ℃ for 16 s and then thawing in the water bath at 30 ℃ for 40 s（group 2）. The sperm viability, survival time and acrosome integrity rate of the thawed semen were measured and acrosome morphology was observed.The results showed that the sperm viability and acrosome integrity rate in group 2 were significantly higher（P＜0.01） than those in group 1. However, no significant difference was found on survival time between the two thawing methods（P＞0.05）. Moreover, the swelling or defects in acrosomes were found in thawed semen. It indicated that the sperm motility and acrosome integrity rate of the frozen pig semen from straws thawed rapidly at 50 ℃ were better than those thawed slowly at 38 ℃.