【摘要】 采用国际上通用的非生物学评价方法,研究了不同供锌水平对猪肚菇子实体蛋白质营养价值的影响,以期为猪肚菇栽培技术的改善和完善提供科学依据。结果表明,氨基酸总量以40mg·kg-1处理的最高,其与对照差异达到显著(P<0.05),但与其他处理差异不显著(P>0.05);而Zn含量以10mg·kg-1处理最高。营养综合评价结果显示,以浓度为30mg·kg-1Zn处理的培养料栽培的猪肚菇子实体蛋白质营养价值评价的6项指标中氨基酸评分、必需氨基酸指数、氨基酸比值系数分和生物价分别为95.33、91.70、82.52和88.50,均居6种Zn处理之首,化学评分和营养指数分别为73.22和25.49,均居第3位。综合评价的结果显示,以浓度为30mg·kg-1Zn处理的蛋白质营养价值最高。更多还原

【Abstract】 Using current international method, the effects of zinc(Zn)addition of different concentrations on nutritional value of protein of Panus giganteus’s fruit bodies were studied in order to provide a scientific basis for its cultivation technology improvement.The results showed that total amino acid content in the treatment of 40 mg·kg-1 was the highest, and lied significant difference to the control and no significant difference to the others, and that Zn content was the highest in the treatment of 10 mg·kg-1.The results of nutritional value showed that the amino acid score(AAS), essential amino acid index(EAAI), score of ratio coefficient of amino acid(SRCAA)and biological valence(BV)in the protein of Panus giganteus’s fruit bodies cultivated with medium in which middle concentration(30 mg·kg-1)of Zn treatment applicated were the highest among six treatments, being 95.33 , 91.70, 82.52 and 88.50 respectively;and its chemical score(CS)and nutritional index(NI)were 73.22 and 25.49, all held the third place in six treatments with different concentration of Zn.It was seen on the basis of synthesizing evaluation that the nutritional value of protein in the treatment of 30 mg·kg-1 Zn was the highest.更多还原