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Journal of Animal and Veterinary Advances
Year: 2012  |  Volume: 11  |  Issue: 22  |  Page No.: 4171 - 4176

Analysis of Nutritional Components of Glycyrrhiza and the Effects of its Extract on Meat Quality of Tan Sheep

Zhou Yuxiang, Luo Hailing, Wang Jie, Ji Shuai, Hou Pengxia and Li Yan    

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.

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