The quality of meat is influenced by many factors ranging from piglet rearing to the final mechanisms of meat processing. External factors determining the quality also include nutrition. The aim of the study was to evaluate the effect of linseed in diet of fattening Přeštice Black-Pied pigs on their carcass value and meat quality. Sixteen Přeštice Black-Pied pigs were divided into two groups and fed control diet (group C) and diet with 7 % of linseed addition (group L). The experiment started three months before slaughter. The intake of feed mixture and water was ad libitum. The carcass value and growth parameters were not affected by linseed addition into feed mixture (P> 0.05). Intramuscular fat content was decreased in linseed fed pigs (1.94 ± 0.37 %) compared to control group (2.32 ± 0.71 %). On the contrary, the lean meat content in carcasses was enhanced in L group. There were not statistically significant differences (P> 0.05) in drip loss parameter between groups, colour parameters and cholesterol content