Open AccessEffect of oyster mushroom (Pleurotus ostreatus) to the mice longissimus dorsi muscle: A chemical review
Author(s) -
Riris Lindiawati Puspitasari,
Arief Pambudi,
M. H. Pangeran
Publication year - 2020
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1469/1/012010
Subject(s) - mushroom , oyster , longissimus dorsi , chemistry , zoology , biology , food science , fishery
Objective of the research was to determine potency of oyster as mice nutrition growth. Oyster from market, oyster which harvested from ganyong waste biomass, and 6 weeks old male DDY strain mice were used for this research. The mushroom powder dissolved in distilled water then inserted orally force-fed 0.5 mL. There were 5 groups of treatments were dosage 200 mg/kgBW of oyster from market, without mushroom, dosage 100 mg/kgBW of mushroom from biomass waste of ganyong, dosage 200 mg/kgBW, and dosage 300 mg/kgBW. Parameters measured were histology and perimeter Longissimus dorsi muscle. The results showed histology analysis with higher dosage of mushroom solution could effect a better growth of Longissimus dorsi muscle.