The overall objective of any feeding program is to maximize net income while producing a high quality pork product for the consumer. Both carcass quality (fat and lean content) and pork quality (colour, taste, texture) need to be considered as outcomes of our feeding programs, as they both reflect the needs of the marketplace. The primary dietary contributors to pork quality are energy and amino acids. Sufficient amino acids must be in place in the pig’s diet to support the growth of lean tissue; the biggest risk in amino acid nutrition is inadequate supply, as the penalty of oversupply is primarily expense. On the other hand, in the case of energy, both under and oversupply can adversely affect the final pork product. Insufficient energy in the diet will result in slow growth and a leaner carcass, while excess energy will result in a fatter carcass. The type of fat in the diet is important, as it will affect the type of fat deposited in the carcass. Other nutrients, such as vitamins C and E, show promise in improving carcass quality, as do additives such as chromium, conjugated fatty acids, magnesium aspartate and ractopamine. However, while the benefits of their use have been fairly well defined, the economics of these various feed additives depends on many factors, including the cost of the product itself. Since few are currently available in Canada, it is difficult to evaluate their potential economic return. Finally, the manner in which the feed is presented to pigs, such as fasting before shipping, or feeding on a restricted scale as compared to ad libitum, can also affect carcass and pork quality. Feed restriction is not commonly practiced in Canada, because it can reduce net income if applied to pigs for too long a period.