22This study was conducted to investigate how dietary lysine level affects the intramuscular 23 fat (IMF) content and fatty acid (FA) composition in late-stage finishing pigs. Nine crossbred 24 barrows (94.4 ± 6.7 kg BW) were randomly allotted to three treatment groups (n = 3). Three corn 25 and soybean-meal based diets were formulated to meet the NRC (2012) requirements for various 26 nutrients except for lysine, whose concentrations were 0.43%, 0.71%, and 0.98% (as-fed basis) 27for Diets 1 (lysine-deficient), 2 (lysine-adequate), and 3 (lysine-excess), respectively. After 5 28 weeks of ad libitum access to diets, pigs were harvested and longissimus dorsi samples were 29 collected. The IMF content and FA composition of the samples were analyzed by gas 30 chromatography. Results showed that the IMF content of the muscle was increased linearly (P < 31 0.05) with decreasing dietary lysine level from 0.98% to 0.43%. Dietary lysine level altered the 32 composition of FA, especially the unsaturated FA, in the muscle. Particularly, the percentages of 33 C18:1 n-9 and total mono-unsaturated FA were higher, while the percentages of C18:2 n-6 and 34 total poly-unsaturated FA were lower, in the muscle of the pigs fed Diet 1. Collectively, dietary 35 lysine deficiency increased the proportion of mono-unsaturated FA and decreased the proportion 36 of poly-unsaturated FA, which may benefit pork palatability. 37