Determination of physical properties and nutritional value of edible button mushroom wastes

Zhila Moradzadeh-Somarin¹ Jamal Seifdavati² Taher Yalchi³ Hossein AbdiBenemar⁴ Reza SeyedSharifi⁵

1) Graduate of Animal Nutrition, Department of Animal Sciences, Faculty of Agriculture, University of Mohaghegh
2) Associate Professor, Department of Animal Sciences, Faculty of Agriculture, University of Mohaghegh
3) Assistant Professor, Department of Animal Sciences, Moghan Faculty of Agriculture, University of Mohaghegh
4) Associate Professor, Department of Animal Sciences, Faculty of Agriculture, University of Mohaghegh
5) Associate Professor, Department of Animal Sciences, Faculty of Agriculture, University of Mohaghegh

IOI Code : XDHG-FGFGA
Publication : Green Management of Wastes and Biotechnology(gmbtuma.ir/2nd)
Abstract :
    The use of horticultural and crop residues such as edible button mushroom waste (Agaricus bisporus) is a useful solution to compensate for fodder shortages and reduce environmental pollution. The waste used consisted of fungal stems left after harvest as well as deformed and diseased fungi. Chemical decomposition of the mushroom scraps of the buttons used in this study was performed using the conventional methods of AOAC (2000), its physical properties were performed with some minor modifications of the Giger-Reverdin (2000) method. The test of mushroom waste gas production of buttons used in this research was performed by the conventional method based on the method proposed by Menke et al. (1979) and modified by Blümmel & Ørskov (1993). The results show that the fungal residue of the solubility buttons of the dry matter was 53.15% and its bulk density was determined to be 0.319 g / ml. The chemical composition of this waste including dry matter, crude protein and insoluble fibers in neutral detergent was 23.86%, 21.40% and 39.33%, respectively. Gas production parameters including fermentation potential, gas production rate, metabolic energy and short chain fatty acids, respectively 531.5 ml per gram of dry matter, 0.0676 units per hour, 15.48 MJ / kg of dry matter and 2.00 mmol per 200 mg of dry matter. The physical properties, chemical composition and nutritional value of edible button mushroom wastes as well as their cheapness indicate that this residue can be used in the diet of ruminants as a substitute for part of the diet forage.

Keywords : bulk density edible button mushroom waste in vitro gas production solubility waste