Abstract: In order to investigate the effect of different feeding modes on slaughter performance, meat quality and blood biochemical indexes of Tibetan swine, 24 healthy Tibetan swine with similar body weight were randomly divided into experimental group（barn feeding breeding） and the control group（conventional breeding）.After 240 days of the experiment, the Tibetan swine were slaughtered for the determination of carass traits, meat quality and blood biochemical indicators. The results showed that the live weight before slaughter, carcass weight and eye muscle area of Tibetan swine in experimental groups were significantly higher than those in the control group（P＜0.05）. The pH_{45 min} value, dripping loss, shear force and water loss rate of Tibetan swine in the experimental group were higher than those in the control group, but the differences are not significant（P＞0.05）, cooking loss lower than control group（P＞0.05）. The pH_{24 h} value in the experimental group was significantly lower than that in the control group（P＜0.05）. The water content and intramuscular fat in the experimental group were significantly higher than those in the control group（P＜0.05）. The contents of trace elements（Cu, Zn, Fe and Mn） in the experimental group were all lower than those in the control group, but the differences are not significant（P＞0.05）. The contents of Ca and P in the experimental group were higher than those of the control group, but only Ca content was significantly different（P＜0.05）. The content of serine and glutamate in the experimental group were significantly higher than those in the control group（P＜0.05）, while the content of proline was significantly lower than that in the control group（P＜0.05）. The contents of creatine kinase and urea nitrogen in the experimental group were significantly different from those in the control group（P＜0.05）. The results indicated that barn feeding could improve the growth rate of Tibetan swine, which was beneficial to fat deposition and marbling score, but decreased the tenderness, watertightness and stability of the meat.