不同来源菌糠饲料营养价值的动态变化

Dynamic changes of nutritional value on different fungus bran feed sources

本试验测定了榆黄蘑、红平菇、平菇、香菇、猴头菇初装袋、菌丝长满袋、长势良好无污染无霉变的第1茬、第2茬采摘后的菌糠营养成分,考察食用菌品种和生长周期对菌糠营养价值的影响。结果表明:不同生长阶段的食用菌菌糠常见营养成分变化显著。随着食用菌生长发育,菌糠粗蛋白、磷、粗脂肪含量呈现先上升后下降再上升的趋势,菌糠钙含量显著增加,粗纤维含量显著减少。食用菌菌糠粗纤维含量高,可作为畜禽粗纤维饲料源。5种规模种植食用菌中,榆黄蘑粗蛋白、钙、磷、粗脂肪含量高,粗纤维含量低,营养价值最优。

In order to investigate the effects of varieties and growth cycle of edible fungi on the nutritional value of fungus chaff,this study measured the nutrient composition of fungus bran after picking of the first and second stubble of Pleurotus citrinopileatus,Pleurotus ostreatus,Oyster mushroom,mushrooms,Hericium erinaceus. Results indicated that the nutritional components of fungus chaff showed significantly changed at different growth stages. The contents of crude protein,phosphorus,and crude fat of fungus bran presented first increased,then decreased,and finally increased as the growth and development of edible fungi,and the calcium content of the fungus bran showed significantly increased,while the crude fiber content showed significantly decreased. The fungus bran of edible fungi can be used as a source of crude fiber feed for livestock because of they have higher crude fiber content. Additionally,the Pleurotus citrinopileatus have a higher contents of crude protein,calcium,phosphorus,and crude fat among the 5 kinds of large-scale cultivated of edible fundi.