Five batches of pâté were manufactured using back fat and liver enriched in polyunsaturated n-3 fatty acids and α-tocopherol. Tissues were obtained from animals fed on diets with the same ingredients excepting the oil source which were: [sunflower (C), linseed (L) and linseed and olive (1/1, w/w) (LO)] and two different amounts of α-tocopherol [20 (C, L and LO) or 200 (LOE and LE) mg/kg diet]. A pâté with a healthier polyunsaturated fatty acid n-6/n-3 ratio (<4) was obtained from linseed enriched batches than from those of both the control (9.32) and several commercial pâtés (8.64). The α-tocopherol enriched batches showed a higher lipid stability against oxidation. No differences of chemical composition, TBARs values, textural or sensory features were found. © 2004 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.