Soy sauce with the black bean as the main raw material was produced by the high salt liquid brewing technology and its quality and nutrient were compared with the soy sauce made from the soy bean.
利用黑豆，以高盐稀态发酵工艺生产酱油，在品质、营养等方面与黄豆酱油进行比较，结果表明利用黑豆制作酱油是可行的。
The concentration of metabolic energy in the diet was the main nutrient limitation, and the second one was quality of pasture;
影响绵羊采食量的主要营养因素是饲粮代谢能浓度，其次是牧草质量。
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