Effect of rice bran substitution with flaxseed (Linum usitatissimum) flour in feed on pH, walter holding capacity, texture, and cholesterol of broiler meat.

The purpose of this study was to determine the effect of replacing rice bran with flaxseed in feed on pH, WHC, texture, and cholesterol of broiler meat. Flaxseeds (Uinum usitatissimum) are seeds derived from the Linaceae family of hemp plants, 100 g of flaxseed contains 379.380 mcg of phytoestrogens, rich in alpha-linoleic fatty acid, omega 3, protein, soluble fiber, vitamin B1, magnesium, zinc, and phosphorus. Flaxseed with its nutritional content can lower cholesterol content in the human body and prevent cancer, heart disease, and hypertension. However, flaxseed has a high fiber content so its use is limited in poultry feed, there are also antinutrients such as tannins and phytic acid. To reduce the antinutritional substances in flaxseed, heating is done using a microwave. ANOVA (Analysis of Variance) in a completely randomized design (CRD) was used to analyze the results of the study. The replacement of rice bran with flaxseed in feed on the pH value gave no significant effect (P>0.05). The effect of treatment feed on WHC value gave no significant effect (P>0.05), but at T2 (5% of flaxseed) and T4 (10% of flaxseed), the yield was higher than the control treatment (0% flaxseed). Replacement of rice bran with flaxseed 5% gave an increase in the elasticity of broiler meat texture by 26.15 N. Feeding treatment with flaxseed 2.5% gave lower yields (19.3 N) than control feed (20.50 N). The decrease in cholesterol content in meat was positively correlated with an increase in the level of replacement of rice bran with flaxseed. The result of statistical analysis showed a very significant difference (P>0.01) of treatment feed on cholesterol content of broiler meat. Feeding with a flaxseed content of 10% (T4), reduced the cholesterol content of broiler meat to 73.54 mg/100 g. It can be concluded that the best results were T4, which is a replacement of rice bran with 10% of flaxseed flour. [ABSTRACT FROM AUTHOR]