Study on Digestibility and Energy Availability of Daily Food Intake (Part 4 Shiitake mushroom).
Masahide ImakiTamotsu MiyoshiMasanobu FujiiToshio KojimaToshiko TadaMasako SeiHitoshi TakahashiRyoji YamasakiH. FujitaShigeru OOGIMOTOHiroko IshimotoSatomi Ito
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The digestibilities of nutrients and energy in Shiitke mushrooms (Lentinus edodes) was measured in healthy adult males. A test diet was given for 5 days after 5 days on a basal diet which supplied 40g/day of protein and 45kcal/kg/day of energy. The test diet was identical with the basal diet except that shiitake was incorporated. Digestibility was calculated by the difference of fecal output between the test period and the basal period. The results obtained were follows:1. Shiitake 60g/day intake levelDigestibility of protein was 69.3±11.2%.Digestibility of fat was 66.6±24.9%.Digestibility of carbohydrate was 55.7±10.5%.The ratio of the total available energy to intake energy (Net Energy Availability) was 55.4±15.4%.2. Shiitake 40g/day intake levelDigestibility of protein was 85.5±23.8%.Digestibility of fat was 70.0±90.1%.Digestibility of carbohydrate was 65.8±13.1%.The ratio of the total available energy to intake energy (Net Energy Availability) was 67.4±25.9%.This article highlights and describes a number of valuable nutritional properties, therapeutic properties and ease of growing a cultured oyster mushroom. The purpose of the article is to analyze the study and approbation of the cultivation technology of the cultivated Oyster mushroom. Based on laboratory experiments carried out on a grown mushroom, formulations of semi-finished meat with its use have been developed.
Edible mushroom
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Oyster mushroom (Pleurotus spp.) is fungal fruiting body. There are several oyster mushroom varieties available. Some of the varieties were commercially cultivating in Tamil Nadu. The mushrooms will give good yield based on the climatic condition especially temperature and relative humidity. A study was undertaken for identifying effect of temperature and relative humidity on oyster mushroom production exclusive for Trichy district. The high yield of oyster mushroom mainly depends upon temperature and relative humidity. The isolation is made from mushroom. The mushroom isolation was done for pure culturing of mushroom. These isolates were cultured in PDA medium. The paddy straws and paddy seeds were used for mushroom and spawn production. The spawn production and the mushroom production mainly depends upon temperature and relative humidity, however the temperature and relative humidity of December and January months are more favorable for mushroom growth compared to March and April. The high yield was recorded in December and January compared to February while during the project period. The results showed that temperature and relative humidity are the main climatic factors that alter the mushroom yield.
Spawn (biology)
Pleurotus
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This chapter contains sections titled: Introduction What Are Mushrooms? Concept of Mushroom Biology and Applied Mushroom Biology Mushroom Cultivation World Mushroom Production Mushroom Biotechnology Development of World Mushroom Industry Movements Concluding Remarks References
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This book is an effort from researchers in gathering information from various research activities regarding many mushroom aspects especially on oyster mushrooms. There are improvements and findings from various research that may benefit players in the mushroom industry. Starting with an introduction that elaborates briefly about topics discussed in the book then followed by Chapter 1 which explains on studies conducted about mushroom spawn including new techniques of preparation and extending the shelf life. In Chapter 2, factors influenced mushroom growth were analysed and research on controlling the main environmental parameters was reported and summarized. Apart from environmental factors, few simulations and their effect on mushroom growth was elaborated in Chapter 3. Chapter 4 discussed the major problem in the mushroom industry which is a new approach in combating contamination especially from green mould disease. Research on special bioactive compound in mushroom was specifically elaborated in Chapter 5 focussing on new extraction method. Food development from mushrooms has been an interesting and popular topic that was discussed specifically in Chapter 6 on potential products and the findings. The byproduct of mushroom cultivation, the mushroom spent, was composted and the interesting finding was discussed in Chapter 7. Beside composting, the mushroom spent together with other unwanted mushrooms were studied for fish and livestock feed that was discussed in Chapter 8.
Spawn (biology)
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The mushroom industry in the Philippines has exacerbated since 1995, and the lowest production volume was 355 metric tons (MT) in 2009. Most of the mushroom consumed were imported from the different countries of South East Asia like China, Taiwan, Thailand, Malaysia, Korea and Japan. Growing mushrooms in the Philippines is economically feasible due to low- production cost, abundance of cheap substrates from agro wastes and high demand, which will be profitable to the mushroom growers. The study aimed to assess the production of mushroom in some parts of the Philippines, assess their potentials and introduce the non-sterile fermentation method of growing mushroom to the Philippine mushroom industry. There are ten varieties of edible and medicinal mushrooms grown in the Philippines such as Paddy straw mushroom, Oyster mushroom, Shiitake mushroom, Button mushroom, Ear fungi mushroom, Milky mushroom, Yellowish oyster mushroom, Reishi mushroom, Lion`'s mane mushroom, and King tuber oyster mushroom. Supporting the mushroom industry is vital in developing the rural economy, enhancing employment and income opportunity in the rural communities as well as providing income to the small farmers.
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Mushroom poisoning
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The mushroom with tolerance to high temperature is a new mushroom variety for mushroom cultivation in summer and autumn and the new mushroom variety can be cultivated in summer and autumn for increasing farmers' income.The paper introduces the biological characteristics,growth conditions and cultivation technique of the new mushroom variety to provide a reference for mushroom production in Guizhou.
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Effects of air temperature,thickness of slice mushroom and slice mushroom loading on drying of slice mushroom were studied by response surface m ethodology based on the Box-Benhnken center united experimental design principles.The optimized drying conditions of slice mushroom were as follows:air temperature of 61.1 ℃,thickness of 2.9 mm,mushroom loading of 2.03 kg/m2 and drying time of 6 h.Under these conditions,the dried mushroom-water ratio was 5.04% and the minimum energy consumption was 1.53 kW·h/kg,which was 30% lower than that using the traditional hot dryer house method.
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A cultivation experiment of straw mushroom cv. 9715was carried out using fresh edible fungi residues of needle mushroom,Eryngii mushroom and seafood mushroom,as well as corncob as cultivation medium in order to explore the potential resource of substitute medium material for culturing straw mushroom. The results showed that the yield and biotransformation rate of straw mushroom using needle mushroom residue were higher than that using other mushrooms residues. In conclusion,needle mushroom residue could be used as substitute material for straw mushroom cultivation.
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Corncob
Residue (chemistry)
Pleurotus eryngii
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