The per capita consumption of sheep meat in Brazil is still small compared to meat originating from other animal species, the lipid profile of meat named as responsible for reduced consumption. Despite the influence of sex, breed, weight at slaughter and environment, diet is seen as a major factor influencing the lipid composition of sheep meat. This study evaluated the effect of replacing corn by corn germ meal (0, 25, 50, 75 and 100%) in the diet of Santa Inês sheep on the meat's chemical and lipid composition. Forty non-emasculated animals were distributed in a randomized block experimental design, with five treatments and eight replications, and slaughtered after 70 days of confinement. There was no influence of the substitution on the meat's chemical composition. No effects on the total saturated fatty acids (SFA) were observed, but there was a decreasing linear effect on the total monounsaturated fatty acids (MFA) and an increasing linear effect on the total polyunsaturated fatty acids (PFA). The PFA:SFA and ω-6:ω-3 ratios increased with the substitution level. Corn germ meal had no effect on the meat's chemical composition, but improved the nutritional quality of the lipid fraction, enriching it with compounds beneficial for human health.