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Effect of Heating Treatments on Nutritional and Antinutritional Contents of Flaxseed Flour (Linum usitatissimum) as Poultry Feed

JITRO (Jurnal Ilmu dan Teknologi Peternakan Tropis) · Vol. 9 No. 2 (2022) · pp. 543–548

DOI
10.33772/jitro.v9i2.24214
ISSN
2406-9337
Published
2022-05-31
Publisher
Universitas Halu Oleo
Language
eng
License
creativecommons.org/licenses/by-sa/4.0

Abstract

ABSTRACT This research aimed to evaluate the effect of several heating treatments on the nutritional and antinutritional content of flaxseed flour as a poultry feed. Raw brown flaxseed was picked as the material. The method of this research was a laboratory analysis using a completely randomized design (CRD) with 5 treatments (T0: without heating as a control, T1: sand fried flaxseed, T2: steamed flaxseed, T3: autoclaved flaxseed, T4: microwaved flaxseed) and 5 replications. The variables observed were dry matter, crude protein, crude fat, crude fiber, ash, gross energy, tannin, and phytic acid. The data were analyzed by analysis of variance (ANOVA) and continued with Duncan’s Multiple Range Test (DMRT). The result showed that several heating treatments had a highly significant effect (p0.01) on all of the variables observed. Heating treatments given to the flaxseed flour showed a general reduction trend to the nutritional and antinutritional content at different rates, but the losses in antinutritional content of microwaved flaxseed flour were higher than the other treatments. It concluded that microwaved flaxseed gives the best results to be used as poultry feed.Keywords: antinutrient factor, flaxseed, heat treatment, nutrient value

Collaboration network of the authors

13 authors · 24 co-authorship links · 1 across different organisations

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • University of Brawijaya
  • Politeknik Negeri Ujung Pandang
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Filoza MarwiAffiliation unknown2
Adharul MutaqinAffiliation unknown2
Wayan Firdaus MahmudyUniversity of Brawijaya1
Gusti Ahmad Fanshuri AlfarisyUniversity of Brawijaya1
Nur HidayahPoliteknik Negeri Ujung Pandang1
Achmad Bagus Adhiluhung MardhotillahAffiliation unknown1
Usman AliAffiliation unknown1
Irfan DjunaidiAffiliation unknown1
Febri Puska PadangUniversity of Brawijaya1
Edhy SudjarwoUniversity of Brawijaya1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/peternakan-tropis/oai, first harvested 29 Okt 2026, last seen 1 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">Effect of Heating Treatments on Nutritional and Antinutritional Contents of Flaxseed Flour (Linum usitatissimum) as Poultry Feed</dc:title>
	<dc:creator>Churriyah, Rosyidatul</dc:creator>
	<dc:creator>Sjofjan, Osfar</dc:creator>
	<dc:creator>Natsir, Muhammad Halim</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT This research aimed to evaluate the effect of several heating treatments on the nutritional and antinutritional content of flaxseed flour as a poultry feed. Raw brown flaxseed was picked as the material. The method of this research was a laboratory analysis using a completely randomized design (CRD) with 5 treatments (T0: without heating as a control, T1: sand fried flaxseed, T2: steamed flaxseed, T3: autoclaved flaxseed, T4: microwaved flaxseed) and 5 replications. The variables observed were dry matter, crude protein, crude fat, crude fiber, ash, gross energy, tannin, and phytic acid. The data were analyzed by analysis of variance (ANOVA) and continued with Duncan’s Multiple Range Test (DMRT). The result showed that several heating treatments had a highly significant effect (p0.01) on all of the variables observed. Heating treatments given to the flaxseed flour showed a general reduction trend to the nutritional and antinutritional content at different rates, but the losses in antinutritional content of microwaved flaxseed flour were higher than the other treatments. It concluded that microwaved flaxseed gives the best results to be used as poultry feed.Keywords: antinutrient factor, flaxseed, heat treatment, nutrient value</dc:description>
	<dc:publisher xml:lang="en-US">Universitas Halu Oleo</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2022-05-31</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
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	<dc:identifier>https://ojs.uho.ac.id/index.php/peternakan-tropis/article/view/24214</dc:identifier>
	<dc:identifier>10.33772/jitro.v9i2.24214</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Ilmu dan Teknologi Peternakan Tropis; Vol 9, No 2 (2022): JITRO, May 2022; 543-548</dc:source>
	<dc:source>2406-9337</dc:source>
	<dc:source>10.33772/jitro.v9i2</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/peternakan-tropis/article/view/24214/pdf</dc:relation>
	<dc:relation>https://ojs.uho.ac.id/index.php/peternakan-tropis/article/downloadSuppFile/24214/4464</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2022 JITRO (Jurnal Ilmu dan Teknologi Peternakan Tropis)</dc:rights>
	<dc:rights xml:lang="en-US">http://creativecommons.org/licenses/by-sa/4.0</dc:rights>
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