In an experiment carried out on 48 fattening pigs the effects of adding vitamin E to maize grain silage fed during the whole fattening period from 60 to 111 kg BW on meat quality and storage stability were studied. Pigs originated from PL × LWP sows mated to a D × Pi boar were fed restrictively according to body weight. All animals received the same daily amounts of maize grain silage and soyabean meal, but the diet for group II was supplemented with vitamin E. Vitamin E supplementation slightly improved meat quality traits and significantly (P≤0.05) improved meat shelf-life during frozen storage.