The aim of the study was to assess the influence of breed on muscle fibre composition and meat quality traits of pigs. Five pig breeds and their ancestors – wild pigs were evaluated within the comparable carcass weight. The adenosine triphosphatase method was used to classify muscle fibres in longissimus lumborum muscle (LL). The most significant differences in histochemical characteristics of muscle fibres were found in Prestice Black-Pied pigs whose LL had the highest proportion of glycolytic fibres IIB and in wild pigs, which had more represented IIA fibres than other breeds. Prestice Black-Pied breed also achieved the highest proportion of intramuscular fat, the lowest lean meat content and the highest tenderness of meat.