Table 1. The proximate composition of rabbit meat bekasam during fermentation
Fermentation days | Moisture (%) | Protein (%) | Fat (%) | Ash (%) | Carbohydrate (%) |
1 | 66.50±0.02a | 9.59±0.01e | 8.58±0.02a | 3.18±0.03a | 12.15±0.10a |
2 | 63.37±0.22b | 13.39±0.04d | 8.09±0.03a | 3.15±0.06a | 12.00±0.12a |
3 | 61.53±0.04b | 16.16±0.01d | 7.67±0.02b | 3.08±0.04a | 11.56±0.03a |
4 | 58.42±0.03c | 19.13±0.08c | 7.33±0.07b | 2.87±0.18a | 12.25±0.10a |
5 | 57.79±0.10c | 21.41±0.01c | 6.86±0.07c | 2.97±0.15a | 10.97±0.02b |
6 | 56.35±0.03c | 24.61±0.02b | 5.93±0.07c | 2.57±0.04a | 10.54±0.05b |
7 | 55.05±0.10d | 26.86±0.01a | 5.22±0.10c | 2.55±0.08a | 10.32±0.10b |
Different superscripts in the same row represent significant differences (p<0.05).