Embrapa researchers recently finished an experiment in which the addition of oils in animal feed resulted in meat with a high content of Omega 3.

The challenge now is to make this healthier meat turns into products that reach the consumer table.

To increase the amount of omega 3 in pork, canola and flax were used, according to the researcher Therese Bertoli.

Meat with more omega 3 is already being tested in cured ham and pork in Flores da Cunha, in Rio Grande do Sul Cup. The expectation is that these products have space in niche markets.

Pork rich in omega 3 would also be an option for people who have heart diseases that limit the consumption of animal fat.

The addition of canola and flax slightly increases the cost of production, according to the reviews of Embrapa. But this cost is offset by the quality of the meat.