Omega (ω)-3 fatty acids are important in mitigating the risk for cardiovascular diseases and may have long-term beneficial effects on the development of infants, immune system, and bone health, the prevention and mitigation of cancer and various mental illnesses, and others in humans. Unfortunately, the consumption of ω-3 fatty acids is inadequate in people, especially in the populations of most of the Western industrialized countries. Common foods such as meat products contain insufficient amount of ω-3 fatty acids, and pork is no exception. Pork has been the most widely consumed meat in the world, and it accounted for slightly more than 40% of the world meat consumption in 2018. Enriching pork with ω-3 fatty acids may be an effective way to increase the ω-3 fatty acid intake and may improve the ω-6 to ω-3 fatty acid ratio or ω-3 index in health-conscious consumers. Several plant oilseeds are high in α-linolenic acid, and supplementation of pig diets with oilseeds can generally enhance the content of ω-3 fatty acids, such as α-linolenic acid and eicosapentaenoic acid, in the tissues and organs of pigs. Unfortunately, the conversion of α-linolenic acid to docosahexaenoic acid seems to be inefficient in pigs because its pathway is tightly regulated in mammals, and further research will be necessary to overcome such a challenge. Nevertheless, pork can be enriched with ω-3 fatty acids by supplementation of pig diets with some plant oil seeds, such as flaxseed, without adverse effects on the quality or organoleptic characteristics of pork. Beneficial effects of ω-3 fatty acids on human health have been well documented over the years. Therefore, it is possible that the production of ω-3 FA-enriched pork may have a positive impact on the health and well-being of human beings. In this review, the focus was placed on the bioavailability and metabolism of omega-3 fatty acids and the efficiency of different dietary sources of ω-3 fatty acids in the production of ω-3 fatty acid-enriched pork.

ω（ω）-3脂肪酸对于降低心血管疾病的风险很重要，并且可能对婴儿的发育，免疫系统和骨骼健康，癌症的预防和缓解以及各种精神疾病具有长期有益的影响，并且人类中的其他人。不幸的是，人们对ω-3脂肪酸的摄入不足，尤其是在大多数西方工业化国家的人口中。肉类产品等常见食品中ω-3脂肪酸含量不足，猪肉也不例外。猪肉一直是世界上消费最广泛的肉类，2018年占世界肉类消费量的40％以上。在注重健康的消费者中，用ω-3脂肪酸丰富猪肉可能是增加ω-3脂肪酸摄入量的有效方法，并且可以提高ω-6与ω-3脂肪酸的比例或ω-3指数。几种植物油料中的α-亚麻酸含量很高，在猪的日粮中添加油料种子通常可以提高猪组织和器官中ω-3脂肪酸的含量，例如α-亚麻酸和二十碳五烯酸。不幸的是，α-亚麻酸向二十二碳六烯酸的转化在猪中似乎效率低下，因为它的途径在哺乳动物中受到严格调节，因此有必要进行进一步的研究来克服这一挑战。不过，通过在猪的日粮中添加一些植物油种子（例如亚麻籽，对猪肉的品质或感官特性无不利影响。多年来，ω-3脂肪酸对人体健康的有益作用已得到充分证明。因此，富含ω-3FA的猪肉的生产可能对人类的健康和福祉产生积极影响。在这篇综述中，重点放在了ω-3脂肪酸的生物利用度和代谢以及ω-3脂肪酸不同饮食来源在生产富含ω-3脂肪酸的猪肉中的效率上。