【Abstract】Objective Using different sterilization methods to sterilize pig specific formula milk powder, exploring the sterilization method and conditions that minimize the loss of nutritional components in formula milk powder. Method Pig-specific formula milk powder was divided into high-pressure sterilization and irradiation sterilization groups. Formula milk powder in the high-pressure group was sterilized using different sterilization conditions and that in the irradiation group was sterilized using different 60Co γ-radiation doses. The sterility and the nutritional contents of the sterilized formula milk powders were determined according to national standards. Results The sterility tests for both groups of formula milk powder were negative. Compared to control group, the crude protein contents were significantly lower in formula in the high-pressure group sterilized at 121℃ for 30 min and in the irradiation liquid group sterilized at 50 kGy (P < 0.01). The water, crude protein, and calcium contents were significantly lower (P < 0.001) in the irradiation group sterilized at 50 kGy. There was no significant difference in the valine, isoleucine, or leucine content under 50 kGy sterilization conditions in the irradiation sterilized group, but all amino acid contents were decreased in the high-pressure sterilization and irradiation sterilized liquid groups (P < 0.001). Analysis of trace elements showed an increased iron content (P < 0.001) in formula sterilized at 121℃ for 30 min in the high-pressure sterilization group, increased iron and potassium contents (P < 0.001) under 25 kGy sterilization conditions in the irradiation sterilization liquid group, and increased magnesium content (P < 0.01). The magnesium (P < 0.05) and sodium contents (P < 0.01) differed significantly in formula treated under 50 kGy sterilization conditions in the irradiation sterilized powder group. Vitamin E and Vitamin B2 contents were increased in formula sterilized at 121℃ for 30 min in the high-pressure sterilization group (P < 0.001), the Vitamin E content was increased (P < 0.05) and the Vitamin B2 content was decreased (P < 0.001) in formula sterilized under 50 kGy conditions in the irradiation sterilization liquid group, and the Vitamin E and Vitamin A contents were decreased in formula sterilized at 25 kGy in the irradiation sterilized powder group (P < 0.001). Conclusion Sterilization at 121℃ for 30 min resulted in the least loss of nutritional components in the high-pressure sterilization group, while irradiation sterilization resulted in the least loss of nutrients at a dose of 50 kGy. Comparing the two sterilization methods, irradiation of milk powder at 50 kGy resulted in the least loss of nutrient content.