Background. The aim of the research was to determine the effect of different amounts of triticale grains in pigs diets on meat quality and fatty acid profile. The experiment was performed with 100 Polish Landrace pigs. The pigs were fed with barley and wheat mixture (control group) and with triticale grains addition at the level of 20 %, 40 % and 60 %. Number of pigs in each group was  25 animals. After slaughter the meat content evaluation of pig carcass was done and analyse of quality and also chemical components of longissimus lumborum muscle.
Results and conclusions. It was found that the tested triticale grains in 60 % addition in diet had a significant effect on lowering of SFA level, increase level of MUFA acids and lowering of the ratio  PUFA n-6/n-3 acids in LL muscle in comparison to control group. Fed with triticale addition had no efected on study phisico chemical and sensorical traits and on the meatiness and fattness of  carcasses and on the chemical composition of LL muscle.