SUN Zhao-wei,XING Li,WANG Yu,et al.Comparison on Nutritional Ingredients of Five Kinds of Fungus Chaff[J].HEILONGJIANG AGRICULTURAL SCIENCES,2014,(09):32-33.
五种菇类菌糠营养成分的比较研究
- Title:
- Comparison on Nutritional Ingredients of Five Kinds of Fungus Chaff
- 文章编号:
- 1002-2767（2014）09-0032-02
- Keywords:
- fungus chaff; nutritional ingredient; comparison
- 分类号:
- S816
- 文献标志码:
- A
- 摘要:
- 为有效再利用菌糠，以5种菇类菌糠为原料，研究了不同菇类菌糠各种营养成分的差异。结果表明：5种菌糠粗纤维含量均在20%以上，磷、钙含量差异不明显，黑木耳菌糠的粗蛋白含量最高，平菇菌糠粗脂肪含量最高，且显著高于其余4种菌糠，金针菇菌糠粗灰分含量最高，且显著高于其余4种菌糠。
- Abstract:
- In order to provide the experimental basis for differentiated applications of different fungus chaff,taking different kinds of fungus chaff as raw materials,the differences of nutritional ingredients of different fungus chaff were studied.The results showed that crude fiber content of five kinds of fungus chaff was more than 20%,phosphorus and calcium content of five kinds of fungus chaff was not significantly different,the crude protein content of Auricularia aurlcula was the highest,the crude fat content of Leurotus ostreatus fungus chaff was the highest,which was significantly higher than the other four kinds of fungus chaff.The crude ash content of Flammulina velutiper was the highest,significantly higher than the other four kinds of fungus chaff.
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备注/Memo
收稿日期：2014-04-17
基金项目：吉林省大学生科技创新科研资助项目（[2013]第137号）第一作者简介：孙召伟（1989-），女，河北省邯郸市人，学士，从事生物工程研究。
通讯作者：邢力（1973-），女，博士，副教授，从事动物营养与饲料科学研究。E-mail：jlxingli@126.com。