The aim of the current study was to provide the updated knowledge about the influence of supplementation of pig diets with oil plants on the quality and nutritive value of pork meat. The use of feed rich in PUFAs in pig diet including plant oils, such as linseed, rapeseed or sunflower is beneficial for consumers health since these acids improve the dietetic value of meat. They especially increase the proportions of n-3 fatty acids like linolenic acid in pig muscle, but don't influence the proportion of DHA and EPA. Among oil plants especially the use of linseed in pig diet seems to be a good source of n-3 PUFA, due to its nutritive, economic and technical sustainability as well as ALA content (50% of fatty acids). However, a higher share of PUFAs has a negative influence on technological properties of pork meat and its oxidative stability, as well as sensory characteristics. Thus, the use of antioxidants in the pig diet including vitamins A, C, E and selenium can reduce the formation of initiating lipid radicals and protect the unsaturated fatty acids in pork from an increased lipid oxidation.