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

Table 2

Proximate composition of raw and cooked goat meat sausages with added rice bran (Means ± s.e.)§.

(a)

Proximate analysis	Raw
	Percent rice bran
	0	1.5	3	Mean^†	Linear effect^‡
	(% by weight)
Moisture^#	72.2^a ± 0.009	70.9^a ± 0.09	70.1^a ± 0.04	71.1 ± 0.31	−***
Fat^#	8.9^b ± 0.28	9.7^b ± 0.35	10.5^b ± 0.21	9.7 ± 0.27	+***
Ash	1.5 ± 0.01	1.5 ± 0.01	1.5 ± 0.02	1.5^B ± 0.01	ns
Protein	13.1 ± 1.29	13.3 ± 2.05	11.8 ± 1.06	12.8^B ± 0.80	ns
Carbohydrates	4.3 ± 1.14	4.6 ± 2.08	6.1 ± 1.32	5.0^A ± 0.83	ns

(b)

Proximate analysis	Cooked
	Percent rice bran
	0	1.5	3	Mean^†	Linear effect^‡
	(% by weight)
Moisture^#	63.6^b ± 0.50	62.9^b ± 0.13	58.3^b ± 0.04	61.6 ± 0.86	−***
Fat^#	13.1^a ± 0.03	12.3^a ± 0.06	15.1^a ± 0.20	13.5 ± 0.42	+***
Ash	2.1 ± 0.01	2.0 ± 0.02	2.0 ± 0.02	2.0^A ± 0.02	−***
Protein	20.5 ± 1.00	21.1 ± 0.20	21.6 ± 0.32	21.1^A ± 0.34	ns
Carbohydrates	1.0 ± 1.00	1.7 ± 0.40	3.0 ± 0.56	1.8^B ± 0.46	ns

§All sausages contain chili seasoning (3% by weight) and salt (1.6% by weight).
^†Different upper case letters (A and B) following a raw and cooked mean (across percent rice bran levels) indicates that those two means differ (𝑃<0.05).
^#Moisture and Fat exhibited a significant preparation by percent rice bran interaction; therefore raw and cooked means were not compared. Different lower case letters (a and b) following a percent rice bran mean (within a percent rice bran level) indicates that raw and cooked differ (𝑃<0.05).
^‡The − sign indicates a negative response and the + sign a positive response to increasing percent rice bran levels.
^{‡*, **, ***} indicates the linear effect, significant at the 0.05, 0.01, 0.001 level of probability, respectively. ns: not significant.