Table 2. Proximate composition of chicken-breast emulsion-type sausage formulated with various levels of whole milk powder.
| Traits | Control | Whole milk powder (%) | ||
|---|---|---|---|---|
| 5 | 10 | 15 | ||
| Moisture | 58.36 ± 1.08a | 57.35 ± 0.49ab | 55.56 ± 0.32b | 52.24 ± 0.17c |
| Crude fat | 19.97 ± 0.05c | 19.80 ± 0.09c | 20.24 ± 0.07b | 20.56 ± 0.05a |
| Crude protein | 17.86 ± 0.21c | 18.85 ± 0.09b | 19.30 ± 0.24ab | 19.69 ± 0.24a |
| Crude ash | 2.35 ± 0.02d | 2.57 ± 0.01c | 2.71 ± 0.02b | 2.82 ± 0.04a |
All values are mean ± SD.
a–d
Mean in the same row with different letters are significantly different (p < 0.05).