Is nutritional enrichment of omega-3 fatty acid in meat a concern for quality deterioration by lipid oxidation?

Is nutritional enrichment of omega-3 fatty acid in meat a concern for quality deterioration by lipid oxidation?
E. N. Ponnampalam, V. F. Burnett, S. Norng, D. L. Hopkins, J. L. Jacobs and F. R. Dunshea