WHOLE RICE BRAN INCLUSION IN DIETS FOR SHEEP AND THE LIPIDIC PROFILE IN THE MUSCLE Longissimus dorsi

This study aimed to evaluate the effect of rice bran inclusion in the diet of semi-confined lambs upon the profile of fatty acids of their meat. This trial was performed at the Palma Husbandry Center, UFPEL, Rio Grande do Sul State, from September 2004 to January of 2005. Twenty-four castrated lambs with initial body weight of 17.90 kg were used. Fourteen lambs were Corriedale and ten were Texel and Corriedale crossbreds. Three isocaloric and isonitrogenous diets, containing 40% of forage and 60% of concentrate, in dry matter basis, with three levels of rice bran inclusion into the concentrate: 0, 15 and 30%, were offered to animals. Rice bran inclusion in lambs diet tended to change the fatty acids profile of the muscle Longissimus dorsi. FAI inclusion at the level of 15% of the concentrate increased monounsaturated fatty acids and desirable fatty acids.