This study examined the effects of coated fish oil enriched in docosahexaenoic acid (CFO-DHA) on the growth performance of finishing pigs, their blood profile, and their meat quality. In total 200 crossbred finishing pigs [Duroc × (Yorkshire × Landrace)] during the 10-week trial period with an initial average body weight (BW) of 53.59 ± 0.02 kg were assigned to one of four dietary treatments with ten replicate pens containing five pigs per pen (2 barrows and 3 gilts). Dietary treatments included CON, basal diets; TRT1, CON + 0.5 g/kg CFO-DHA; TRT2, CON + 1.0 g/kg CFO-DHA; TRT3, CON + 2.0 g/kg CFO-DHA. A linear increase in average daily gain (ADG) (P=0.039) was observed for experimental period of week 6–10 in pigs receiving a diet supplemented with a graded level of CFO-DHA. Increasing the dose of CFO-DHA in pigs’ diet linearly (P<0.001) increased eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and ω−3 concentrations in loin meat samples. In addition, ω−3 (P<0.001), and EPA (P=0.012) concentrations also showed quadratic response as the levels of supplemented CFO-DHA increased in the diet. Increasing dietary CFO-DHA also elicited a linear increase in DHA, and linear and quadratic responses in omega-3 levels in belly fat. In short, CFO-DHA supplementation partially increased ADG during week 10 and increased DHA and ω−3 in loin and belly fat whereas EPA was increased only in loin muscle.