Abstract: This experiment was conducted to study the effect of Linseed oil (LO) on meat quality and fatty acids composition of adipose tissue in finishing pigs. Eightyfour Large White pigs（21 barrows）, average weight of 63 kg, were randomly assigned into three dietary treatments with four replicates and seven pigs（1 or 2 barrows）with each replicate. The groups received one of the three dietary treatments: 0%, 15% and 3.0% LO, respectively. The feeding trial lasted for 50 days. There was no significant effect of LO added into diets on meat quality and carcass traits（P>0.05）；The inclusion of LO in finishing pig diets significantly increased αlinolenic acid (ALA) (P<0.01), EPA(P<0.01) and DPA（P<0.05）levels，and total n3 polyunsaturated fatty acid (PUFA) (P<0.01) concentration, and significantly reduced the levels of C20:4 n6（P<0.01）and C22:4 n6（P<0.01）in adipose tissue, but the total n6 PUFA content was not significantly affected by the diet（P>0.05）. These results indicated that pigs could not only deposit αlinolenic acid into adipose tissue, but also elongate and desaturate it; the 1.5% LO diet produced an n6n3PUFA ratio in the subcutaneous fat of 4.11,close to the recommended ratio for the human diet, and the ratio of 2.51 for the 3.0% LO diet, which can significantly improve the health value of adipose tissue.