Unlocking Genetic Variability in Rice: Enhancing Rice Bran Oil and Quality Traits

The unpolished white rice with bran is more nutritious than milled or polished white rice. The edible, Rice-bran oil (RBO) is extracted from rice bran, which contains 12 to 23% lipid, and the quantity of oil extracted is influenced by factors, viz., Variety of seed, extent of milling, extraction technique, and agro climatic conditions. It is rich in antioxidants and improves the shelf life of RBO. This study assessed genetic variability and trait associations in rice genotypes to identify those with superior RBO content and quality traits. Significant differences were observed among genotypes for all studied traits. Bran oil percentage ranged from 12.3% to 20.2%, with the highest levels in varieties ADT54 and Kichadi Samba, and the lowest in Boothakali Karupan, Moota Kuruva, and Kallan Samba. High phenotypic (PCV) and genotypic (GCV) coefficients of variation were noted for the number of productive tillers, flag leaf length, total spikelets per panicle, thousand-grain weight, and grain yield per plant. Heritability estimates ranged from 73.68% to 99.49%, with high heritability coupled with high genetic advance as a percentage of mean (GAM) for key traits indicating additive gene action. Bran oil percentage showed positive significance and correlation with brown rice recovery, productive tillers, and milling percentage. Path analysis revealed that flag leaf width, grain yield per plant, head rice recovery, and brown rice positively affected bran oil percentage. In conclusion, the genotypes ADT54, Kichadi Samba, and CR 1009 demonstrated high potential for RBO content. These findings provide valuable insights for breeding programs focused on enhancing rice bran oil yield and quality, highlighting the potential of genetic selection to meet the increasing demand for RBO and improve rice quality traits.