| 玉米芯菌糠的营养价值分析 |
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| 引用本文： | 王艳荣,张海棠,何云.玉米芯菌糠的营养价值分析[J].安徽农业科学,2008,36(16). |
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| 作者姓名： | 王艳荣 张海棠 何云 |
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| 作者单位： | 河南科技学院,河南新乡,453003;河南科技学院,河南新乡,453003;河南科技学院,河南新乡,453003 |
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| 摘 要： | 目的]研究玉米芯平菇菌糠的营养价值。方法]分析测定了玉米芯平菇菌糠的获得率和营养物质含量。结果]结果表明:玉米芯平菇菌糠的粗蛋白质和无氮浸出物的含量远远高于许多植物秸秆,粗纤维含量远远低于许多植物秸秆;随着收菇次数的增加,玉米芯平菇菌糠的获得率降低;不同的收菇次数对玉米芯平菇菌糠的营养成分的影响较大,以第3茬菇收获后菌糠的营养成分含量最好。结论]玉米芯平菇菌糠中各种常规的营养成分齐全,部分成分优于农作物秸秆,可作为畜禽饲料,这为菌糠饲料的合理利用提供了理论依据。
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| 关 键 词： | 菌糠饲料 玉米芯 平菇 |
Analysis on Nutrient Value of Mushroom Bran by Using Corn Cob as Fermentation medium |
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| WANG Yan-rong et al.Analysis on Nutrient Value of Mushroom Bran by Using Corn Cob as Fermentation medium[J].Journal of Anhui Agricultural Sciences,2008,36(16). |
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| Authors: | WANG Yan-rong |
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| Abstract: | Objective] The research aimed to study the nutrient value of mushroom bran by using corn cob as fermentation medium.Method] The achieve rate and the nutrition composition of the mushroom bran were analyzed by using corn cob as fermentation medium in the experiment.Result] The results showed that mushroom bran were higher in composition of crude protein(CP) and nitrogen-free extract(NFE) than straw,and was lower in composition of crude fiber(CF).The achieve rate of mushroom bran was decreased with the increment of harvesting degree.The nutrition constituent was the best after the third harvesting degree.Conclusion] All kinds of normal nutrition constituents of mushroom bran by using corn cob as fermentation medium were full,and some constituents were better than straw.So it could be used as livestock feed.The study provided theoretical basis for reasonable use of mushroom bran feed. |
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| Keywords: | Mushroom bran Corn cob Pleurostus ostrentus |
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