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

Fig.7 Correlation analysis between sensory quality and nutritional quality of edible mushroom residues

Other figure/table from this article

Table 1 Cultivation material composition of seven kinds of edible mushrooms
Table 2 Evaluation criteria for sensory quality of edible mushroom residues
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.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