Table 2. Proximate composition of duck ham formulations with the different ratio of duck breast meat and duck skin (Units: %)

Treatments1)	Moisture content	Protein content	Fat content	Ash content
T1	60.68±0.36a	14.15±1.67	17.27±0.79c	2.16±0.12
T2	60.34±0.78a	13.06±0.90	18.62±0.27c	2.20±0.16
T3	60.07±1.26ab	13.19±1.27	21.82±0.94ab	2.19±0.08
T4	58.67±0.33b	13.81±0.01	23.31±0.23a	2.14±0.08
T5	58.40±0.89b	13.18±1.33	23.67±0.87a	2.34±0.09