蘑菇菌糠发酵前后营养成分分析与饲用价值的评价

Analysis and Evaluation of Mushroom Compost on the Nutrient Contents and Its Forage Value

旨在分析和评价蘑菇菌糠发酵处理前后的营养成分,以其作为饲料原料资源开发利用提供科学理论依据。通过常规营养成分、氨基酸、微量元素和粗纤维等测定与分析,测定蘑菇菌糠发酵处理前后的常规营养指标和氨基酸的含量与组成。结果显示,蘑菇菌糠发酵前的水分、粗灰分、粗脂肪、粗蛋白、粗纤维和无氮浸出物的含量分别为9.41%、11.75%、4.96%、8.17%、25.40%、40.31%,发酵后各营养物质依次分别为8.20%、12.04%、6.03%、11.91%、18.70%、42.76%;氨基酸总量由4.35%增加到8.23%,理想蛋白质由24.2%增加到56.0%,氨基酸平衡指数由0.3增加到0.47。结论:发酵后的磨菇菌糠较未发酵的菌糠有更好的营养价值,可以作为饲料资源开发利用。

An experiment was carried out to analyze and evaluate ingredients of nutrition of mushroom compost in order to offer material for husbandry industry and accumulate the recycle use of feed material.We detected the conventional nutrition index of the mushroom compost before or after the treatment by chemical and apparatus analysis.The result showed that the moisture、ash、EE、CP、CF、NFE of the mushroom compost before treatment was 9.41% 、11.75% 、4.96% 、8.17% 、25.40% 、40.31% respectively,while the data was 8.20%、12.04%、6.03%、11.91%、18.70%、42.76% respectively after treatment.Total amino acid increased from 4.35% to 8.23%,ideat protein had increased from 24.2% to 56.0% and index of amino acid balance increased from 0.3 to 0.47.In a conclusion,there was a good prospect to develop and utilize the mushroom compost after treatment comparing with the untreatment.