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Simple Summary: In humans, a dietary intake of omega-3 polyunsaturated fatty acids along with antioxidants has been shown to have anti-inflammatory and antioxidant activities. In pigs, on the other hand, there are few studies dealing with the use of omega-3 polyunsaturated fatty acids in the diet. For this reason, our study aimed to investigate the differences in gene expression of the Longissimus thoracis muscle of Italian Large White pigs fed with four different diets: a standard diet for growing-finishing pigs and three experimental diets; one supplemented with extruded linseed, a source of omega-3 polyunsaturated fatty acids, another with extruded linseed plus vitamin E and selenium as antioxidants, and another with extruded linseed plus oregano and grape skin extracts, which are natural polyphenols. From the results of the expression analysis, it was possible to deduce that, in the diets, the oxidative stability of the n-3 fatty acids increased, consistent with an increase in the fluidity of cell membranes, and increasing the anti-inflammatory potential of muscle. This can determine the high quality of the muscle tissue as regards the lipid composition; consequently, the meat will be qualitatively better for human health. The addition of n-3 polyunsaturated fatty acids (n-3 PUFAs) to the swine diet increases their content in muscle cells, and the additional supplementation of antioxidants promotes their oxidative stability. However, to date, the functionality of these components within muscle tissue is not well understood. Using a published RNA-seq dataset and a selective workflow, the study aimed to find the differences in gene expression and investigate how differentially expressed genes (DEGs) were implicated in the cellular composition and metabolism of muscle tissue of 48 Italian Large White pigs under different dietary conditions. A functional enrichment analysis of DEGs, using Cytoscape, revealed that the diet enriched with extruded linseed and supplemented with vitamin E and selenium promoted a more rapid and massive immune system response because the overall function of muscle tissue was improved, while those enriched with extruded linseed and supplemented with grape skin and oregano extracts promoted the presence and oxidative stability of n-3 PUFAs, increasing the anti-inflammatory potential of the muscular tissue. [ABSTRACT FROM AUTHOR]