This study aimed to evaluate the effect of different dietary fiber plant diets on growth, meat quality, blood characteristics, immunity and economy. Different fibers were mixed into the diets for 75 feeding days. A total of 24 growing pigs with the same body weight were divided into 4 trials, 6 per each. These trials were conducted in a completely randomized design. The plant fiber powder was replaced at levels: 0 (control); 5; 10; 15 %, respectively. This study examines the results of adding more fiber to the diets of developing pigs, especially fiber obtained from Hibiscus cannabinus L. Growth performance, meat quality criteria (such as carcass meat, fat content, and polyunsaturated fatty acids), fatty acid composition (especially Omega 3), and changes in blood composition are some of the topics covered by the research. According to the findings, feeding growing pigs a diet high in fiber had no appreciable impact on how well they grew. However, it was noted that the fatty acid composition of meat has improved, especially in terms of its Omega 3 concentration. Changes in blood composition were also observed, including an increase in red cell distribution width (RDW - CV%) and a reduction in mean platelet volume (MPV), hemoglobin mean cell hemoglobin (Hb - MCH, and mean hemoglobin concentration (Hb - MCH, respectively). In a healthy patient, the MCH levels, which indicate the average hemoglobin content in each red blood cell, should ideally coincide with the MCHC levels, which show the average hemoglobin weight based on red blood cell volume. Indicators of hemoglobin health in the blood, MCH and MCHC levels are connected to meat quality and color during processing. Additionally, the addition of a greater fiber content to pig diets had favorable economic effects. For instance, developing pigs showed improved economic characteristics with improved meat quality indicators responsible for color, tenderness, and flexibility when up to 15% of the fiber content in the diets was substituted. These pigs' pork had a 161% higher market value, making it more desirable to customers and providing additional advantages. Conclusion: Using Hibiscus cannabinus L. to increase the fiber content of developing pigs' diets showed good outcomes in terms of meat quality, fatty acid composition, changes in blood composition, and economic considerations. These results add to our understanding of how to improve pig nutrition and meat output to satisfy customer tastes.