Table 2. Proximate composition (%) of added Monascus and Laccaic acid sausages

Treatments¹⁾	Moisture	Fat	Protein	Collagen
C	63.03±0.01^A	19.00±0.10^BC	16.24±0.12^B	1.88±0.18
T1	62.52±0.21^B	19.31±0.08^A	16.34±0.08^B	1.81±0.32
T2	62.14±0.22^C	19.40±0.03^A	16.64±0.01^A	1.83±0.31
T3	63.07±0.04^A	18.89±0.04^C	16.36±0.01^B	1.89±0.10
T4	62.83±0.22^AB	19.09±0.05^B	16.64±0.02^A	1.68±0.24
T5	62.76±0.14^AB	19.07±0.02^B	16.57±0.04^A	1.94±0.01
T6	63.11±0.06^A	18.77±0.01^D	16.76±0.04^A	1.72±0.04
T7	62.55±0.12^B	19.10±0.01^B	16.70±0.17^A	1.69±0.13