Three diets were formulated according to
the recommendation of the American Institute of
Nutrition (AIN) (REEVES et al., 1993), by whole
substitution of corn starch, and by partial substitution
of casein, soybean oil and fiber for grains of cooked
rice of the cultivars ‘IRGA 417’, ‘IRGA 416’ and Mochi,
obtained from the Rice Experimental Station of IRGA
(Cachoeirinha/RS), in the year of 2004. The rice grains
were traditionally cooked (1:2 w/v), hot-air dried at 50°C,