This study assessed the quality of pork from the LM and semimembranosus muscle (SM). The pigs were grown on diets containing either animal or plant products, or plant products only (the plant group), with or without
a supplement containing extra CLA, selenium, and vitamin E. It is concluded that the dietary treatments had some effects on certain meat quality parameters. However, the overall effects on appearance and palatability were small and unlikely to be of importance.