Twenty-four neutered male of Mexican Hairless Pig breed (MHP) were evaluated fed with four diets: control diet (C), 10% Moringa oleifera meal (MO), 10% Brosimum alicastrum (BA) and 5% MO + 5% BA (MB). The pigs were slaughtered when they achieved 50.10 ± 1.65 kg body weight. The pigs which consumed C and BA obtained the lowest value of food conversion ratio (FCR) (P<0.05) in comparison with MB. The pigs fed with MO and BA presented greater protein conversion (CPC), energy conversion (EC), protein efficiency (CPE), and energy efficiency (EE) in meat, in contrast with the pigs fed with MB (P<0.05). Meat weight in the carcass was higher for the pigs which consumed MO and BA, in comparison with the other treatments (P<0.05). The weight of lean ham increased in pigs which consumed MO, in comparison with those fed with C and MB (P<0.05). The results obtained indicate that the inclusion of Moringa oleifera and Brosimum alicastrum meals in the diet of the MHP breed increases carcass weight and meat weight in ham, and reduces rib fat.