Interaction among Nutritive, Textural, and Sensory Properties of Rabbit Sausages

Table 1

Percentage of proximate composition of rabbit sausages.

Sampling day	Moisture	Protein	Fat	Ash	CHO^†
Day 1	45.37 ± 0.86	12.06 ± 1.35	20.45 ± 1.15	2.89 ± 0.07	18.97 ± 1.36
Day 2	44.91 ± 1.08	11.47 ± 1.38	21.44 ± 1.02	2.97 ± 0.06	19.16 ± 2.17
Day 3	42.04 ± 1.12	6.96 ± 1.73	24.44 ± 0.59	3.1 ± 0.07	23.62 ± 2.21
Day 4	43.25 ± 0.89	8.7 ± 2.39	23.05 ± 0.97	2.92 ± 0.02	21.99 ± 3.22

Mean ± SD, .
Values with different superscript letters within a column were statistically different () according to Duncan test.
^†Carbohydrate.