Composition and Fatty Acid Profile of Goat Meat Sausages with Added Rice Bran

Table 1

Proximate composition of stabilized rice bran, goat meat, and chili seasoning (Means ± s.e.).

Proximate analysis	Stabilized rice bran	Goat meat	Chili seasoning
	(% by weight)
Moisture	18.4 ± 0.08	70.8 ± 0.20	4.3 ± 0.50
Fat	15.6 ± 0.10	10.9 ± 0.46	5.2 ± 0.01
Ash	9.6 ± 0.03	0.9 ± 0.01	13.1 ± 0.04
Protein	11.5 ± 0.18	14.6 ± 0.78	10.0 ± 0.08
Carbohydrates	45.1 ± 0.03	2.8 ± 0.15	66.3 ± 0.50