Increasing omega-3 levels through dietary co-extruded flaxseed supplementation negatively affects pork palatability

► Increasing dietary co-extruded flaxseed decrease fat hardness and belly firmness. ► Pigs fed co-extruded flaxseed levels had higher lean yield and total lean content. ► Dietary co-extruded flaxseed increased levels of omega-3 fatty acids. ► Increased omega-3 levels negatively affect texture and flavor characteristics. ► Interventions are required for marketing high fat omega-3 pork products.