贵州5种食用菌菌糠饲料的营养组分与饲用价值  

Nutrition Components and Feeding Value of Five Edible Fungus Brans in Guizhou

作　　者：杨官敏 李小冬 洪莉平 甘小波 尚以顺 胡理 YANG Guanmin;LI Xiaodong;HONG Liping;GAN Xiaobo;SHANG Yishun;HU Li(Guizhou Pratacultural Institute,Guiyang,Guizhou 550006;Dafang Agriculture and Rural Affairs Bureau,Dafang,Guizhou 551600;College of Animal Science,Guizhou University,Guiyang,Guizhou 550025,China)

机构地区：[1]贵州省草业研究所,贵州贵阳550006 [2]大方县农业农村局,贵州大方551600 [3]贵州大学动物科学学院,贵州贵阳550025

出　　处：《贵州农业科学》2022年第7期73-77,共5页Guizhou Agricultural Sciences

基　　金：贵州省农业科技支撑计划项目“基于食用菌菌棒的牛羊蛋白饲料产品研发技术与应用”[黔科合支撑(2020)1Y080];贵州省农业科学院高价值专利培育项目“菌棒副产物饲料化利用系列专利集群培育计划”[黔农科院专利培计(2021)04]。

摘　　要：【目的】探明食用菌菌糠营养组分,为实现菌糠饲料高价值开发利用及推动牛羊产业发展奠定基础。【方法】从贵州毕节、黔南、黔西南、安顺等地采集金针菇、海鲜菇、平菇、香菇和灵芝食用菌菌糠样品,分析不同食用菌菌糠的营养组分及含量,并采用回归方程预测不同菌糠的能值和相对饲用价值。【结果】5种食用菌菌糠营养组分含量存在显著差异,其中,干物质:林芝(39.99%)>香菇(36.68%)>海鲜菇(30.48%)>平菇(28.67%)>金针菇(24.89%);粗蛋白质:金针菇(12.99%)>海鲜菇(11.89%)>平菇(10.19%)>香菇(7.53%)>灵芝(6.12%);游离氨基酸:金针菇(9.97 g/kg)>平菇(5.49 g/kg)>海鲜菇(5.37 g/kg)>灵芝(1.04 g/kg)>香菇(0.91 g/kg);中性洗涤纤维:灵芝(78.97%)>香菇(76.08%)>海鲜菇(72.31%)>平菇(71.31%)>金针菇(67.97%);酸性洗涤纤维:灵芝(55.74%)>香菇(51.90%)>平菇(48.26%)>海鲜菇(46.84%)>金针菇(42.33%);不同地区同种食用菌菌糠的营养组分含量总体一致性较好。相对饲用价值金针菇菌糠的消化能和增重净能值较高,分别达8.75 kJ/g DM和2.23 kJ/g DM;海鲜菇和平菇菌糠次之;香菇和灵芝菌糠较低,相对饲用价值预测模型具有类似结果。【结论】贵州地区不同食用菌菌糠的干物质、粗蛋白质、游离氨基酸和纤维含量存在显著差异,金针菇菌糠的饲用价值较高;海鲜菇和平菇菌糠次之,在养殖业应用上需与其他原料组合使用。【Objective】The nutrition components of edible fungus brans are determined to lay the foundation for realizing development with high value and utilization of edible fungus brans and promoting development of cattle and sheep industry.【Method】The nutrition components and content of F.velutiper,H.marmoreus,P.ostreatus,L.edodes and G.lucidum bran collected from Bijie,Qiannan,Qianxinan and Anshun in Guizhou are analyzed and determined.The energy and relative feeding value of five edible fungus brans are predicted by using the regression equation.【Result】There are significant differences in nutrition components and content among five edible fungus brans.The dry matter content of five edible fungus brans is G.lucidum(39.99%)>L.edodes(36.68%)>H.marmoreus(30.48%)>P.ostreatus(28.67%)>F.velutiper(24.89%).The crude protein content of five edible fungus brans is F.velutiper(12.99%)>H.marmoreus(11.89%)>P.ostreatus(10.19%)>L.edodes(7.53%)>G.lucidum(6.12%).The free amino acid content of five edible fungus brans is F.velutiper(9.97 g/kg)>P.ostreatus(5.49 g/kg)>H.marmoreus(5.37 g/kg)>G.lucidum(1.04 g/kg)>L.edodes(0.91 g/kg).The heutral detergent fiber(NDF)content of five edible fungus brans is G.lucidum(78.97%)>L.edodes(76.08%)>H.marmoreus(72.31%)>P.ostreatus(71.31%)>F.velutiper(67.97%).The acid detergent fiber(ADF)content of five edible fungus brans is G.lucidum(55.74%)>L.edodes(51.90%)>P.ostreatus(48.26%)>H.marmoreus(46.84%)>F.velutiper(42.33%).The content of nutrition components of the same edible fungus bran from different areas is no difference basically.The digestible energy(DE)and net energy(NEg)of F.velutiper bran with a higher relative feeding value are up to 8.75 kJ/g DM and 2.23 kJ/g DM,followed by H.marmoreus bran,P.ostreatus bran,L.edodes bran and G.lucidum bran.The relative feeding value of five edible fungus brans accords with the results calculated by the prediction model.【Conclusion】There are significant differences in dry matter,crude protein,free amino acid and fiber content among different edible

关 键 词：食用菌菌糠 营养组分 饲料开发 贵州 

分 类 号：S816.69[农业科学—饲料科学]