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

Table 4

𝛼-Tocopherol, cholesterol, and antioxidant activity of rice bran and cooked goat meat sausages with added rice bran (Means ± s.e.)§.

		Goat meat sausage
	Rice bran	Percent rice bran			Linear effect^‡
		0	1.5	3
		(mg/100 g)
𝛼-Tocopherol	7.37 ± 0.21	0.96 ± 0.08	0.99 ± 0.08	1.40 ± 0.02	+**
Cholesterol		51.4 ± 0.90	51.4 ± 1.78	51.0 ± 2.18	ns
		(𝜇moles of Trolox equivalent/100 g)
Antioxidant activity	236.95 ± 0.26	13.5 ± 0.38	14.3 ± 0.005	22.7 ± 0.02	+***

§All sausages contain chili seasoning (3% by weight) and salt (1.6% by weight).
^‡The + sign indicates 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.