Meeting consumer requirements for healthier meat products demands adoption of new strategies by the pork industry to improve the nutritional status of their products. Therefore, the aim of the present study is to examine the fatty
acid profile and oxidation level in cooked pork sausages, produced following dietary supplementation with Conjugated linoleic acid (CLA). CLA has been shown to have a variety of biological effects (Hur, Park, & Joo, 2007) and studies suggest that CLA health benefits may include anti-oxidation, anti-atherosclerosis, anticarcinogenic and improvements in immune-responses. A clear impact was observed in fatty acid levels with both treatments resulting in increased CLA levels in the product. All treatments met the recommended PUFA/SFA ratios above 0.4. The n-6/n-3 ratio was affected
only by the level of addition of the oil and while above the recommended n-6/n-3 ratio of less than 4 the ratio is lower than the average consumed ratio in Western diets.

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