The objective of this paper was to determine the effect of duration and time of feeding n-3 PUFA sources on the fatty acid composition and oxidative stability of the longissimus thoracis (LT) muscle. It was concluded that supplying fish oil resulted in the greatest EPA and DHA proportions, but the content of docosapentaenoic acid was not affects. Also, the diet did not effect meat pH, drip loss, and lipid or color oxidation.