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测定斑玉蕈(Hypsizygus marmoreus)两个品种(真姬菇和白玉菇)菌糠的主要营养成分,并进行初步评价。结果表明:真姬菇菌糠和白玉菇菌糠的蛋白质中总氨基酸含量分别为6.63%和4.09%,必需氨基酸含量分别占总氨基酸的44.56%和46.55%,氨基酸比值系数分别为61.10和53.43。真姬菇菌糠的蛋白质营养价值高于白玉菇菌糠,磷、钾含量也高于白玉菇菌糠,但钙含量则低于白玉菇菌糠。两者的粗纤维含量均超过18%,均可直接用作粗饲料或动物饲料的来源。
The main nutritional components of the fungus bran of Hypsizygus marmoreus were determined and evaluated. The results showed that the total amino acids in the protein of M. marmoreus bran and that of P. albopictus were 6.63% and 4.09%, respectively. The contents of essential amino acids accounted for 44.56% and 46.55% of the total amino acids respectively, and the amino acid ratios were 61.10 and 53.43, respectively. Mushroom fungus mushroom bran protein nutritional value is higher than the white mushroom fungus bran, phosphorus, potassium content is also higher than the white mushroom fungus bran, but the calcium content is lower than the white mushroom fungus bran. Both crude fiber content is more than 18%, can be used directly as a source of roughage or animal feed.