Chinese Journal of Animal Nutrition

Evaluation of Feeding Value of Seven Kinds of Edible Mushroom Residues in Gansu Region

YANG Hang, LIN Gang, WANG Shitao, YANG Junjuan, LI Zhi, ZHAO Yajiao

Chinese Journal of Animal Nutrition, 2025, 37(10): 7218-7228. DOI: 10.12418/CJAN2025.587

感官品质指标Sensory quality indexes	评分标准Scoring criteria	评分Score
色泽Color	色泽均匀,无异常斑点	4
	色泽不均匀,部分颜色较深	3
	色泽存在明显差异,菌丝较少分布	2
气味Odor	有浓郁菌菇气味	4
	菌菇气味一般,无异味	3
	菌菇气味较淡,有轻微发酵气味	2
柔软度Softness	质地柔软,疏松多孔	4
	质地较柔软,按压有少许硬块	3
	质地较硬,有少量孔隙和明显硬块	2
含水量Moisture content	含水量适中,按压湿润不粘手	4
	按压手湿润有轻微水分渗出	3
	含水量较高,按压有水溢出粘手	2
出菇量Mushroom yield	出菇量较高,菌丝含量高,子实体数量多	4
	出菇量一般,菌丝含量一般,子实体分布不均匀	3
	出菇量较低,菌丝生长较弱子实体数量较少	2

Table 2 Evaluation criteria for sensory quality of edible mushroom residues

Other figure/table from this article

Table 1 Cultivation material composition of seven kinds of edible mushrooms
Fig.1 Photographs of seven kinds of edible mushroom residues M1, M2, M3, M4, M5, M6, and M7 represent residues of oyster mushroom, lion’s mane mushroom, golden ear mushroom, reishi mushroom, enoki mushroom, king oyster mushroom, golden oyster mushroom, respectively. The same as below.
Fig.2 Sensory quality evaluation of seven kinds of edible mushroom residues
Fig.3 Crude protein content of seven kinds of edible mushroom residues Data columns with different lowercase letters represent significant difference (P<0.05). The same as below.
Fig.4 ADF and NDF contents of seven kinds of edible mushroom residues
Fig.5 Crude fat content of seven kinds of edible mushroom residues
Fig.6 Crude ash content of seven kinds of edible mushroom residues
Table 3 Feeding value of seven kinds of edible mushroom residues
Fig.7 Correlation analysis between sensory quality and nutritional quality of edible mushroom residues
Fig.8 PCoA of sensory quality and nutritional quality of seven kinds of edible mushroom residues
Table 4 Membership function value of sensory quality and nutritional quality indexes and ranking of seven kinds of edible mushroom residues