Table 2. Proximate composition of duck ham with pre-emulsified skin     (Unit %)

Treatments1)	Moisture	Protein	Fat	Ash
Control	63.88 ± 0.22c	14.60 ± 0.91	10.82 ± 0.98a	2.38 ± 0.11
T1	66.05 ± 0.61b	15.53 ± 0.62	9.16 ± 0.90b	2.29 ± 0.26
T2	68.89 ± 0.97a	16.08 ± 0.83	9.38 ± 0.74b	2.51 ± 0.12
T3	66.25 ± 1.10b	15.83 ± 0.99	9.43 ± 0.83b	2.44 ± 0.14
T4	63.95 ± 1.39c	16.14 ± 0.87	9.82 ± 0.51b	2.64 ± 0.15