The objective of this experiment was to determine the effects of dietary extruded linseed, an n-3 PUFA on growth performance, carcass composition, meat quality, and oxidative stability of pigs slaughtered at 111 kg and 160 kg approximately. This was done because there has been much interest in ways to manipulate the fatty acid composition of meat as the Western diet is characterized by a high intake of SFA relative to PUFA, and the consumption of n-3 PUFA is decreased realtive to n-6 PUFA. This study shows that the inclusion of linseed in swine diets may in fact improve the fatty acid profile of pork without significantly affecting oxidation or color stability. Thus, this type of feeding practice may improve human health based on the n-6:n-3 PUFA ration recommended for the human diet.