Embrapa adds Omega 3 to pork
Researchers from Embrapa's Pork and Poultry division have finalized an experiment that makes pork a healthier part of the diet.
Oils were added to feed, resulting in a meat that is high in Omega 3, a fatty acid that acts in many ways to improve human health.
The research aims to offer the market products with differentiated characteristics. Cured ham and pork with extra Omega 3 is being tested in Flores da Cunha, in Rio Grande do Sul. These are expected to be niche markets.