Previously we have shown that pork from pigs fed high flaxseed containing can be subject to rancidity.  The objective of this experiment was to determine if added vitamin E could mitigate this problem.  A total of 96 growing pigs were fed one of 3 different diets for 11 weeks prior to slaughter.  The diets contained either 0 or 5 % flaxseed or 5% flaxseed plus 200 mg/kg vitamin E. As expected feeding flaxseed increased the omega-3 fatty acid content of the pork, especially high fat pork products.  This was accompanied by the detection of off-flavours such as rancidity.  The added vitamin E lessened these negative side-effects although this pork still did not score as high as that from animals fed no flaxseed.