Evaluation of Yield Parameters and Nutritional Aspects of Different Strains of Oyster (Pleurotus ostreatus) Mushroom

The present study investigates the comparison between three different strains of oyster mushroom Pleurotus ostreatus (oyster (local), WC-537, WC-522) regarding to their yield and nutritional aspects. Four different kinds of substrates (corncob, wheat straw, rice straw, and sugarcane bagasse) were used for the growth of oyster. Oyster strain on corncob was found to be the fast mycelial run in comparison with WC-537 and WC-522. WC-522 on sugarcane bagasse showed the slowest mycellial run. Highest number of flushes was produced by oyster strain on each substrate. Number of days for period between flushes for oyster and WC-537 was about equal on corn cob, wheat straw and rice straw i.e. 4-6 days. Number of days taken for maturation of fruiting bodies of oyster and WC-537 was almost equal 6-7 days. In terms of nutritional aspects all strains have almost the same amount of moisture, fat, ash, fiber and protein with small variation. All the strains have protein content of about 20% by weight.