Table 4. Proximate compositions of pork patties formulated with various amounts of radish seed oil (RSO)

Traits (%)	Treatments
Traits (%)	PC	NC	RSO4	RSO8	RSO16	RSO24
Moisture	72.95±0.01^b	75.10±0.59^a	72.74±0.36^b	71.95±0.48^c	71.61±0.58^cd	70.95±0.17^d
Protein	15.69±0.92^b	17.20±1.07^a	18.55±0.54^a	18.47±0.59^a	17.65±0.61^a	15.70±0.62^b
Fat	10.43±0.94^b	7.43±1.07^d	7.97±0.53^d	8.60±0.54^cd	9.67±0.64^bc	12.50±0.65^a
Ash	0.94±0.05	0.95±0.00	0.95±0.03	0.94±0.06	0.94±0.04	0.96±0.04

PC (positive control), pork patty with 0.1% tocopherol and 0.01% sodium nitrite; NC (negative control), pork patty without RSO; RSO4, pork patty with 0.4% RSO; RSO8, pork patty with 0.8% RSO; RSO16, pork patty with 1.6% RSO; RSO24, pork patty with 2.4% RSO.
Least square means with different letters within the same row are significantly different (p<0.05).