The studies examined an impact of a high naked oats share in a mixture on fattening results as well as slaughter value of pigs. Forty pigs (wbp x pbz) x (duroc x pietrain) for fattening with an initial weight of about 39 kg were assigned to two equal groups: control (K) and experimental (D). The control animals were fed a barley-based mixture whereas the experimental pigs were offered a mixture in which 2/3 barley was partially replaced by naked oats. It was found that an introduction of naked oats in the mixture for pigs fattened in group D had no significant effect on fattening results as well as slaughter analysis results. Proved, only significantly (P ≤ 0.05) lower about 2 cm2 loin eye area for the experimental group compared with the control (57.23 cm2). In muscles longissimus and adductor of pigs were fed mixtures containing naked oats observed more (P > 0.05 and P ≤ 0.05) crude fat, but they had higher (P ≤ 0.01) of share polyunsaturated fatty acids (PUFA). There did not prove significant differences (P > 0.05) in physical characteristic (pH, colour, WHC) of longissimus muscles whereas control pig adductor was darker (P ≤ 0.05). Taste value of meat (fillet, ham) experimental pigs were better about 0.38 and 0.32 points in the 5-point scale (P > 0.05).

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