Yield and Physicochemical Characteristics of Spent Mushroom (Pleurotus ryngii, Pleurotus osteratus and Ammulina velutipes) Substrates According to Mushroom Species and Cultivation Types

Kim, Y.I.; Bae, Justin S.; Jung, Seunho; Ahn, Mi-Jeong; Kwak, Wan Sup

doi:10.5187/jast.2007.49.1.079

Cited by 32 publications

(2 citation statements)

References 11 publications

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“…Flammulina velutipes mushroom residue has high moisture content and also high in cellulose, which easily contaminated by fungi and bacteria if not treated in time. It will begin to decompose after 2–3 days and produce harmful compounds after 1 week ( Kim et al, 2007 ). The mushroom residue treated by microbial fermentation can prolong the shelf life and improve the feed’s palatability and nutritional value ( Gao et al, 2008 ; Kwak et al, 2008 ).…”

Section: Discussionmentioning

confidence: 99%

Effects of Flammulina velutipes mushroom residues on growth performance, apparent digestibility, serum biochemical indicators, rumen fermentation and microbial of Guizhou black goat

Long,

Xiao,

Zhao

et al. 2024

Front. Microbiol.

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IntroductionThe primary objective of the current study was to evaluate the effects of Flammulina velutipes mushroom residue (FVMR) in a fermented total mixed ration (FTMR) diet on the fattening effect and rumen microorganisms in Guizhou black male goats.MethodsA total of 22 Guizhou black male goats were allocated into two groups using the Randomized Complete Block Design (RCBD) experimental design. The average initial weight was 22.41 ± 0.90 kg and with 11 goats in each group. The control group (group I) was fed the traditional fermentation total mixed ration (FTMR) diet without FVMR. Group II was fed the 30% FVMR in the FTMR diet.ResultsThe results showed that compared with group I, the addition of FVMR in the goat diet could reduce the feed cost and feed conversion ratio (FCR) of group II (p < 0.01). Notably, the apparent digestibility of crude protein (CP), acid detergent fiber (ADF), neutral detergent fiber (NDF), and dry matter (DM) were higher in group II (p < 0.01). The levels of growth hormone (GH), immunoglobulin A (IgA), and immunoglobulin M (IgM) in group II were higher than that of group I (p < 0.01), which the level of glutamic oxalacetic transaminase (ALT) and interleukin-6 (IL-6) was noticeably lower than that of group I (p < 0.01). 30% FVMR in FTMR diets had no effect on rumen fermentation parameters and microbial composition at the phylum level of Guizhou black male goats (p > 0.05). However, at the genus level, the relative abundance of bacteroidal_bs11_gut_group, Christensenellaceae_R-7_group and Desulfovibrio in group II was lower than in group I (p < 0.05), and the relative abundance of Lachnospiraceae_ND3007_group was higher than in group I (p < 0.01).DiscussionIn conclusion, the results of the current study indicated that 30% FVMR in the FTMR diet improves rumen fermentation and rumen microbial composition in Guizhou black male goats, which improves growth performance, apparent digestibility, and immunity.

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Section: Discussionmentioning

confidence: 99%

Effects of Flammulina velutipes mushroom residues on growth performance, apparent digestibility, serum biochemical indicators, rumen fermentation and microbial of Guizhou black goat

Long,

Xiao,

Zhao

et al. 2024

Front. Microbiol.

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“…SMS which is a by-product of mushroom cultivation is a nutrient-rich organic compound. Many scholars have reported on its successful use as animal feed [4]- [7].…”

Section: Introductionmentioning

confidence: 99%

Nutritional evaluation of spent and uninoculated mushroom substrate of Pleurotus ostreatus grown on cassava peels and sawdust

Okere

Ojiako

Ikechi-Nwogu

et al. 2023

IJAAS

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This study aims to evaluate the role of edible fungi in the biodegradation of mushroom substrate by comparing the mineral and proximate composition of a pasteurized substrate before inoculation (BI) with the spent mushroom substrate (SMS) of Pleurotus ostreatus cultivated on cassava peels and sawdust. The experiment was conducted at the Federal University of Technology, Owerri, Imo State Nigeria. The treatment for this investigation comprised different levels of wheat bran namely: T1 (C/N 17:0 in the control), T2 (C/N ratio 17:1), and T3 (C/N ratio 17:3). 2% lime was added to the substrate to stabilize the pH. The experiment was laid out in a completely randomized design (CRD) which was replicated three times. The mineral and proximate compositions were determined using standard procedures. The data generated were subjected to analysis of variance (ANOVA) at (p = 0.05). The result obtained from this investigation reviewed that the mineral composition before substrate inoculation was significantly higher than those obtained from the SMS which were in the range: of Na (0.10-0.17 mg/kg), Mg (0.25-0.40 mg/kg), Ash (1.56-2.65%), Ca (0.62-1.40 mg/kg), K (0.25-0.42 mg/kg), and P (0.11-0.44 mg/kg) while the proximate composition is in the range: dry matter (81.6-93.3%), N (0.18-0.31%), crude protein (CP) (1.13-1.94%), crude fiber (2.84-4.82%). This result revealed that significant quantities of the nutrients unlocked by Pleurotus ostreatus were assimilated into the mushroom fruit bodies. Therefore, Pleurotus ostreatus could be used to enrich cassava peels and sawdust substrates which can further be utilized in the formulation of livestock feeds. However, further studies are recommended especially in evaluating more nutritional indices of the substrate.

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Valorization of mushroom by‐products: a review

2022

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With the rapid growth of the global economy and the global population, the production of solid waste has increased remarkably. Mushrooms are gaining popularity among researchers for their ability to turn waste into nutrients. However, a large number of by‐products are produced during the industrial processing of mushrooms. Traditional waste management, focusing on the utilization and disposal of mushroom by‐products, has attracted the attention of researchers. Meanwhile, the circular economy has become a multidisciplinary research field, and the valorization of mushroom by‐products is a very important part of circular economy research. Various mushroom by‐products of mushroom are reviewed in this paper. By‐products are used in food as raw materials or functional components, in livestock and poultry feed after grinding/fermentation, and as electrochemical materials and papermaking materials. The by‐products can also be used to produce ethanol and other biological sources of energy, as absorbing substances in sewage treatment, and as fertilizer in soil amendment. Mushroom processing by‐products can be applied in various fields. To improve production efficiency, new extraction technology (including supercritical fluid technology and microwave extraction technology) can be adopted to increase the bioactive substance content in the by‐products. Choosing appropriate processing temperature, time, and other processing conditions can also enhance product quality. Finally, more research is needed on the cost‐effective utilization of the by‐products and the feasibility of industrialization. © 2022 Society of Chemical Industry.

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Yield and Physicochemical Characteristics of Spent Mushroom (Pleurotus ryngii, Pleurotus osteratus and Ammulina velutipes) Substrates According to Mushroom Species and Cultivation Types

Cited by 32 publications

References 11 publications

Effects of Flammulina velutipes mushroom residues on growth performance, apparent digestibility, serum biochemical indicators, rumen fermentation and microbial of Guizhou black goat

Effects of Flammulina velutipes mushroom residues on growth performance, apparent digestibility, serum biochemical indicators, rumen fermentation and microbial of Guizhou black goat

Nutritional evaluation of spent and uninoculated mushroom substrate of Pleurotus ostreatus grown on cassava peels and sawdust

Valorization of mushroom by‐products: a review

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