The objective of this research was to evaluate the effects of different dietary fat content and ω-unsaturated fatty acid(UFA) ratio on pork quality. Landrace-Yorkshire-Duroc crossbred pigs weighed 70㎏ were ramdomly assigned to 7 treatments and each treatment was fed a diet containing different fat content and UFA ratio. Dietary fat content was divided to 2 groups(6%, 8%) and ω3, ω6, ω9-unsaturated fatty ratio to 3 groups(1:1:1, 1:2:1, 1:3:1). Daily body gain and feed efficiency of pigs were not influenced by either dietary fat content or ω-UFA ratio. The highest crude fat content of pork was observed in the treatment fed a diet containing 8% fat content with 1:2:1 UFA ratio(p$lt;0.01). Each treatment showed no significant differences in moisture and crude protein content. The highest UFA content of pork was observed in the treatment fed a diet containing 8% fat content with 1:2:1 UFA ratio (p$lt;0.01) and it was higher in all treatments than in control treatment. The treatment fed a diet containing 8% fat content with 1:1:1 UFA ratio resulted in the highest ω3-polyunsaturated fatty acid(PUFA) content due to the increased dietary ω3-PUFA content(p$lt;0.01here were significant differences in tenderness among the treatments and the treatment fed a diet containing 8% fat content with 1:2:1 UFA ratio resulted in excellent tenderness as a result of the increased intramuscular fat content(p$lt;0.01). The increase of dietary fat content and the degree of unsaturation showed a positive correlation with juiciness and tenderness. No significant difference in intensity of flavor was observed among the treatments but great difference in palatability of flavor was found (p$lt;0.05). In respect of fishy-flavor, the increase of intensity and the increase of dietary ω3-PUFA wntent showed a positive correlation. The treatment fed a diet containing 8% fat content with 1:2:1 UFA ratio was better than other treatments in overall palatability (p$lt;0.01) and as the dietary fat content was increased, overall palatability tended to increase.