The influences of experimental diet with reduced level of energy and increased fibre content on carcass quality and chosen markers of quality of pork meat and fat were tested. By the experimental regime it was achieved the comparable and better values ofchosen carcass indicators (meat:fat ratio in carcass and upper class based on SEUROP), the level of intramuscular fat and cholesterol in muscle declined and binding capacity of meat increased. The experimental diet positively influenced the fatty acidscomposition in backfat as well.