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Pork represents the largest source of animal protein consumed globally and the demand for this product grows each day (United States Department of Agriculture, 2018). However, consumers have become more demanding in relation to the quality of the pork and the inherent health benefits it can provide. To meet this demand, nutritional strategies applied during the animals’ production, arise as a tool to improve the meat quality characteristics, as well as to reduce the fat content, making it leaner and with a lipid profile better suited for consumption as recommended by the World Health Drganization (Food and Agriculture Drganization of United Nations, 2010).

Lipid profile and quality of meat from finishing pig supplemented with minerals