The aim of the research was to determine the effect of different amounts of corn grain in pigs’ diets on slaughter value and meat quality parameters. The experiment was performed with 100 Polish Landrace pigs. The pigs were fed with a barley and wheat mixture (control group) and with corn grain added at the level of 20%, 40% and 60% (experimental groups). It was found that the tested corn grain had a significant effect on the fatty acid profile especially on the PUFA linoleic and linolenic acids content as well as on the PUFA n-6/n-3 ratio in the LL muscle. More desirable values for these acids were observed in the control pigs fed with barley and wheat. It was found that the higher the amount of corn in feed the worse the fatty acids results were. To conclude, the pigs feeding in the grower and finisher phase with corn addition did not affect the slaughter, physical and chemical as well as sensory meat traits but caused a negative effect on the fatty acids profile especially by increasing the PUFA n-6/n-3 ratio.