Анотация: Theaim of this experiment was to examine the possibilities of maize`s partial substitution as an energetic nutrient with by-products obtained by manufacturing tomatoes, peppers and grapes in the nutrition of pigs on meat yield, meatiness and the share of certain tissues in part of the carcass. The experiment was carried out on growing and fattening pigs about 60 days old and with average weight of 27.00+-0.64 to 27.69+-0.71 kg. Forty-eight growing and fattening pigs were divided into 3 groups, each group consisting of 8 pigs of each sex. The experiment lasted 100 days in 2 phases, 50 days each. The experimental pigs from the control group (C) were fed rations not containing any of the above mentioned by-products, whereas the two experimental groups (O-I and O-II) were fed rations where maize was substituted with 6% (O-I) and 9% (O-II) from the examined by-products. Average body weight (ABW), mass of warm carcasses (MWC) and dressing percentage (DP) of fattening pigs were 96.20 kg, 78.93 kg, 80.38% in group C, 98.10 kg, 81.68 kg, 81.60% in group O-I and 99.50 kg, 81.59 kg, 82.00% in group O-II, respectively. No significant differences were observed between the three groups (P>0.05). The values for meatiness of warm carcasses (MWC), both absolute and relative were 31.80 kg and 40.17% in group C, 33.15 kg and 40.93% in group O-I and 33.99 kg and 41.96% in group O-II, respectively. Significant difference was observed between groups C and O-II (P<0.05) for both levels (absolute and relative). The average relative proportions of bone, muscle and fat tissue in the carcass of fattening pigs were 7.45%; 42.00%; 21.62% (group C), 7.92%; 44.78%; 18.51% (group O-I) and 7.55%; 46.20%; 16.81% (group O-II). Significant difference was observed between groups C, O-I and O-II (P<0.05) were established for muscle and fat tissue contents