蛋白添加剂对双孢蘑菇农艺性状及品质的影响

张文强,陈青君,张国庆,石世达,曹娜,阿布来提·托合提热结甫,果禹鑫,林文才

Effects of Protein Supplements on Agronomic Characters and Quality of the Mushroom Agaricus bisporus

ZHANG WenQiang,CHEN QingJun,ZHANG GuoQing,SHI ShiDa,CAO Na,ABLAT· Tohtirjap,GUO YuXin,LIN WenCai

表1 蛋白添加剂原料理化性质

Table 1 Physicochemical properties of protein supplementations materials

添加原料 Supplementation 含水量 Moisture (%) 含氮量 Nitrogen content (%) 蛋白含量 Protein content (%) 灰分含量 Ash content (%) 含碳量 Carbon content (%) SM 9.88±0.13b 7.85±0.42c 49.08±0.26c 7.03±0.03a 51.65±0.02b ES 9.07±0.85b 5.89±0.09d 36.81±0.58d 5.38±0.03b 52.56±0.02b CP 7.39±0.11c 10.41±0.07b 65.04±0.45b 1.30±0.05c 54.83±0.03a FM 7.07±0.07c 13.86±0.02a 86.63±0.12a 5.17±0.08b 52.69±0.04b MCS 12.63±0.01a 7.02±0.12c 43.87±0.75c 6.93±0.06a 51.70±0.03b