@article{MAKHILLJAVA201211223867,
    title = {Analysis of Nutritional Components of Glycyrrhiza and the Effects of its Extract on Meat Quality of Tan Sheep},
    journal = {Journal of Animal and Veterinary Advances},
    volume = {11},
    number = {22},
    pages = {4171-4176},
    year = {2012},
    issn = {1680-5593},
    doi = {javaa.2012.4171.4176},
    url = {https://makhillpublications.co/view-article.php?issn=1680-5593&doi=javaa.2012.4171.4176},
    author = {Luo,Zhou,Wang,Ji,Hou and},
    keywords = {Glycyrrhiza,nutrient component,flavor substances,Tan sheep,meat quality},
    abstract = {The basic nutrient components, flavor amino acids, fatty acid 
  and minerals contained in Glycyrrhiza were analyzed and studied the effects 
  on meat quality of Tan sheep through animal experiments. The results showed 
  that Glycyrrhiza had a high levels of nutrients. It was a kind of roughage that 
  can supply nutritions for the animals’ 
  demand as the basic nutrition composition. The EAA/TAA of Glycyrrhiza was 43.15% 
  which showed high quality of protein but the content of α-linolenic acid 
  was lower, palmitic acid and total fatty acids were similar with alfalfa which 
  was called as the king of pasture grass.}
    }