Table 1. Proximate composition of emulsion-type sausage (immediately after cooking) with various livestock type

Trait (%)	GS	BS	PS	CS
Moisture	61.61±0.13^a	54.42±0.40^b	61.69±0.31^a	55.97±1.31^b
Crude protein	13.77±0.23^c	17.39±0.17^a	16.10±0.17^b	11.84±0.90^d
Crude fat	20.46±0.23^b	24.69±0.49^a	20.20±0.80^b	25.74±0.17^a
Crude ash	1.62±0.02^c	1.67±0.02^bc	1.71±0.02^b	1.90±0.03^a

Means lacking a common superscript are significantly different (p<0.05).
GS, goat sausage; BS, beef sausage; PS, pork sausage; CS, chicken sausage.