| In this studies,the effects of Ganoderma lucidum liquid and ganoderma mycelium on the growth performance,organ index,muscle apparent character and nutrient composition of SD rats were determinedμL.The application value of Ganoderma lucidum and ganoderma mycelium in the diet of SD rats was clarified,and the application of Ganoderma lucidum in diet of mammals and other animals in the cμLture of liquid cμLture was also discussed.In Ganoderma lucidum identification,Ganoderma lucidum was identified by ITS sequence analysis of Ganoderma lucidum DNA.In the feeding test,36 SD male rats of3-week-old with average weight of 97.52±1.87 g were selected from the medical laboratory animal center of Guangdong province,and were randomly divided into 3 treatment groups,namely the control group,the group with bacteria liquid and the group with mycelium,each group had 4 repetitions,and 3 rats each repeated.The control group was reared with potato glucose water,and the bacteria solution group was perfused with Ganoderma lucidum cμLture from potato glucose water,and hyphae group was irrigated with ganoderma mycelium cμLtured from potato glucose water.Feeding experiment lasted for 28 days.Animals were free to feed and drink freely.The weight and food intake of rats at the beginning and end of formal trials were recorded,and the average daily gain,average daily intake and weight gain ratio were calcμLated.At the end of the experiment,the whole slaughter test was carried out and the related indexes were determined.The test resμLts show that:(1)Based on the homology comparison,the homology was 98% between Ganoderma used in the experiment and polyporales,Ganoderma oregonense,Ganoderma iucedum,and 98% to sessile Ganoderma.(3)there was no significant difference in the average daily weight gain,average dailyfeed intake and weight gain ratio of SD rats between the ganoderma mycelium group and Ganoderma lucidum group with group reared potato glucose water(P>0.05).(3)there was no significant difference in the organ index(including heart,liver,kidney,spleen and thymus)of SD rats between the ganoderma mycelium group and Ganoderma lucidum group with potato glucose water(P>0.05).(4)there was no significant difference between the mycelium group of Ganoderma lucidum and Ganoderma lucidum in the cμLture of gavage of potato glucose water.There was no significant difference between the SD rats and the control group(P>0.05).In 45 min pH,the gavage of ganoderma mycelium group and Ganoderma lucidum liquid group was significantly less than the control group(P<0.05).In the meat color,the Ganoderma lucidum was filled with gastric juice.The values of L,B and total color difference were significantly higher than those of the control group(P<0.05).There was no significant difference in the value of L,B and total color difference between the control group and the control group(P>0.05)in the group of hyphae of Ganoderma lucidum.(5)there was no significant difference between the total protein content of the dorsal muscle of the ganoderma mycelium group of the gavage of gavage potato glucose water and the control group(P>0.05),but there was a significant difference(P=0.06),and the total protein content of the dorsal muscle of SD rats was significantly higher than that of the control group(P<0.05).(6)there was no significant difference in the content of the muscle inosinic acid between the ganoderma mycelium group and the Ganoderma lucidum group in the gavage of gavage of potato glucose water(P>0.05).(7)in the content of amino acids,there were significantly increased in the group of Asp,Thr,Ser,Glu,Ala,Val,Ile,Leu,Tyr,Phe,Lys,His,and the control group(P<0.05).The results showed that Ganoderma lucidum and ganoderma mycelium had no significant effect on the growth performance,organ index and the content of inosinic acid in muscles of SD rats(P>0.05),which showed that it was,to some extent,safe to add in diet of rat.The content of total protein,sweet and tasty amino acids in the meat of SD rats was significantly increased by gavage of Ganoderma lucidum,which showed that it has a positive effect on improving the protein deposition and meat flavor of rat or othermammals. |
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