Abstract: To explore the effects of hyperthermia sterilization and irradiation sterilization on bioactive components and hygienic quality of liquid artificial milk for piglets, and determine the appropriate sterilization method. The freshly prepared bagged liquid artificial milk for piglets was selected as the research object, which was sterilized by high hyperthermia and irradiation, respectively. The high hyperthermia sterilization trial was divided into three groups: control group（without sterilization treatment）, cooking sterilization group（80 ℃ water bath treatment for 30 minutes） and high-temperature and high-pressure sterilization group（121 ℃ 0.2 MPa treatment for 20 minutes）. The irradiation sterilization trial was divided into four groups: control group（without sterilization treatment）,test group A（irradiation dose 5.0 kGy）, test group B（7.5 kGy） and test group C（10.0 kGy）. After sterilization, the samples were immediately subjected to and determination of lactoferrin and whey protein contents. The remaining samples were stored at room temperature for 7 days and then used for sensory observation（including color and smell） and the determination of microbial indicators（including the number of total bacteria, E. coli and Salmonella）.The results showed that the lactoferrin content in the liquid artificial milk for piglets in the cooking sterilization group and the high-temperature and high-pressure sterilization group was significantly decreased by 21.89% and 51.30%（P＜0.05）compared with the control group, and the content of whey protein was also significantly decreased by 16.23% and 21.23%（P＜0.05）. In the high-temperature and high-pressure treatment group, the color of the liquid artificial milk changed from milky white to yellowish brown, and the smell changed from milk flavor to slightly burnt flavor. The number of total bacteria, E. coli and Salmonella in the cooking treatment group were significantly lower than those in the control group（P＜0.05）, and the total number of bacteria in the high-temperature and high-pressure sterilization group was the lowest and significantly lower than that in the control group and the cooking treatment group（P＜0.05）.Meanwhile, E. coli and Salmonella were not detected. The lactoferrin content in the liquid artificial milk for piglets in the test groups A, B and C was significantly increased by 52.84%, 105.67% and 72.92%（P＜0.05） compared with control group, respectively.The lactoferrin content in the test group B was the highest, which was significantly higher than that in the control group and the test group B and C（P＜0.05）.The content of whey protein in the liquid artificial milk for piglets in the test group A, B and C was not significantly different from that in the control group（P＞0.05）, and it decreased gradually with the increase of irradiation dose.The sensory of liquid artificial milk for piglets after irradiation did not change significantly, and the total number of bacteria decreased significantly with the increase of irradiation dose（P＜0.05）.The number of E. coli and Salmonella in the test group A was significantly lower than that in the control group（P＜0.05）, and E. coli and Salmonella were not detected in the test group B and the test group C.These results indicated that the liquid artificial milk for piglets treated with 7.5 KGy radiation dose had the best effect.Its bioactive in gradients retained the best, and the hygienic indexes reached the standard.