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

项目Items	M1	M2	M3	M4	M5	M6	M7
隶属函数值Membership function value
粗蛋白质含量Crude protein content	0.57	0.38	0.38	0.63	0.41	0.42	0.38
酸性洗涤纤维含量ADF content	0.50	0.63	0.64	0.62	0.62	0.61	0.35
中性洗涤纤维含量NDF content	0.55	0.44	0.51	0.66	0.63	0.42	0.65
粗灰分含量Crude ash content	0.51	0.49	0.35	0.41	0.43	0.55	0.38
粗脂肪含量Crude fat content	0.49	0.43	0.50	0.51	0.56	0.56	0.54
相对牧草品质RFQ	0.45	0.55	0.48	0.50	0.37	0.58	0.35
相对饲喂价值RFV	0.66	0.44	0.38	0.50	0.50	0.45	0.44
含水量Moisture content	0.50	0.50	0.56	0.44	0.33	0.50	0.58
色泽Color	0.67	0.67	0.67	0.67	0.33	0.56	0.50
柔软度Softness	0.33	0.44	0.44	0.50	0.33	0.53	0.33
气味Odor	0.61	0.50	0.42	0.47	0.44	0.33	0.33
出菇量Mushroom yield	0.50	0.50	0.42	0.44	0.50	0.44	0.50
平均值Average value	0.537	0.498	0.479	0.528	0.455	0.496	0.445
排序Ranking	1	3	5	2	6	4	7

Table 4 Membership function value of sensory quality and nutritional quality indexes and ranking of seven kinds 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.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