| 平菇菌糠营养价值分析 |
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| 引用本文： | 王艳荣,王鸿升,张海棠,郑贺阳.平菇菌糠营养价值分析[J].贵州农业科学,2008,36(4). |
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| 作者姓名： | 王艳荣 王鸿升 张海棠 郑贺阳 |
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| 作者单位： | 1. 河南科技学院,动物科学学院,河南,新乡,453003
2. 河南科技学院,河南,新乡,453003 |
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| 摘 要： | 对不同收菇次数及不同培养基的平菇菌糠的获得率和营养物质含量进行分析测定.结果表明:随着收菇次数的增加,菌糠的获得率降低;不同的收菇次数对菌糠的营养成分的影响较大,均以第3茬菇收获后菌糠的营养成分含量最高;培养基不同菌糠营养成分含量的差异也很显著,其中以玉米芯为培养基的菌糠要优于其它菌糠.
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| 关 键 词： | 平菇 菌糠 玉米芯 棉籽壳 |
Analysis on Nutrient Value of Medium Residues from Culturing Edible Fungus |
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| WANG Yan-rong,WANG Hong-sheng,ZHANG Hai-tang,ZHENG He-yang.Analysis on Nutrient Value of Medium Residues from Culturing Edible Fungus[J].Guizhou Agricultural Sciences,2008,36(4). |
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| Authors: | WANG Yan-rong WANG Hong-sheng ZHANG Hai-tang ZHENG He-yang |
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| Abstract: | The acquired rate and nutrition composition content of different medium residues from culturing edible fungus were determinated after different harvest times.The results show that the acquired rate of medium residues declines with increase of harvest time,the nutrition composition content of medium residues after the third harvest is the highest in different harvest times and the nutrition composition content of medium residues based on maize cob is the best in all tested medium residues based on other materials. |
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| Keywords: | edible fungus medium residue maize cob cottonseed shell |
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