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).