摘要
对3种丢糟菌糠的常规营养成分、氨基酸和维生素进行了含量测定分析,为丢糟菌糠的合理利用提供理论依据。实验结果表明,食用菌出菇后对丢糟的营养成分的改变影响较大,粗蛋白提高了6.01%、粗纤维降低了2.08%,总氨基酸降低了4.24%;菌丝体长满菌包而未出菇对丢糟的营养成分的改变影响不大。3种丢糟菌糠的各项营养指标综合比较,未出菇的鸡腿菇菌糠稍优于其他两种菌糠,更适合在生产中应用。
The content of normal nutrition composition,amino acid and vitamin in the three kinds of distiller＇s grains-based spent mushroom substrates were determined.The results showed that the significant variations of distiller＇s grain nutrient content were observed after the first mushroom harvest with 6.01 % increase in crude protein content,2.08 % decrease in crude fiber content,and 4.24 % decrease in total amino acid content.The distiller＇s grain nutrient content was not affected when fungus sack was covered with mycelium without producing mushroom.Three kinds of distiller＇s grains-based spent mushroom substrates were compared by the nutritional index.The nutrient value of spent Coprinus comatus substrate（without producing mushroom） was a litte better than that of the other two and more suitable for application in production.
出处
《西南农业学报》
CSCD
北大核心
2010年第6期2042-2045,共4页
Southwest China Journal of Agricultural Sciences
基金
四川省经委创新项目(2060403)
教育部<长江学者和创新团队发展计划>创新团队项目(IRTO848)
关键词
酒糟菌糠
常规营养成分
氨基酸
维生素
Distiller＇s grains-based spent mushroom substrate
Normal composition of nutrition
Amino acid
Vitamin
