Valoración nutricional de hongos ostras (Pleurotus ostreatus y Pleurotus sapidus) inoculados con hoja de mazorca de maíz y cáscara de maní.

This research was conducted at the Experimental Farm “La Maria " State Technical University of Quevedo, Rumiología Laboratory of the Faculty of Animal Science, located at km 7 1/2 via Quevedo - El Empalme, in the province of Los Rios. The objectives were to evaluate the chemical composition and dehydration mushrooms oyster mushroom (Pleurotus ostreatus and Pleurotus sapidus). It consisted of four treatments with six replications that were developed in a factorial design (2 x 2) (fungal x culture media), completely random. To test differences between means the Tukey test (p ≤ 0.05) was applied to the analysis of chemical composition and dehydration. The factors evaluated were A (sapidus ostreatus and fungi) and B (corncob leaf and peanut shell). The chemical composition analysis (moisture, partial dry matter, inorganic matter, organic matter) were different (p≥ 0.05) between treatments, while hygroscopic moisture, total dry matter, protein and fat reported differences (p ≤ 0.05) between treatments. Pleurotus ostreatus treatment + peanut shell had the highest protein (42.51%), the more moisture is observed at 45 °C (p ≤ 0.05) with a value of 20.33% for T4 (Pleurotus sapidus + peanut shell), whereas at 55 °C and 65 °C there was no statistical difference (p ≤ 0.05) between treatments, behaving better treatments with 1, 2 and 4 percent dehydration of 7.33% .

• 1. Verfasser: Reinoso Molinero, Luisa Geanela (author)
• Format: bachelorThesis
• Sprache: spa
• Veröffentlicht: 2015
• Schlagworte: Composición química; Deshidratación
• Online Zugang: http://repositorio.uteq.edu.ec/handle/43000/2267