Table 3. Effect of calamansi extract on proximate composition and of dakgalbi

Meat cuts	Treatment	Proximate composition (%)
Meat cuts	Treatment	Moisture^NS	Crude protein^NS	Crude fat^NS	Crude ash^NS
Breast	Control	71.40	20.91	0.89	1.91
	0.14CE	71.46	22.54	0.91	1.98
	0.18CE	71.46	19.60	0.75	1.94
	SEM	0.240	1.116	0.049	0.063
Thigh	Control	70.87	17.54	4.76	2.88
	0.14CE	71.70	17.53	4.38	3.14
	0.18CE	72.52	17.37	4.71	3.00
	SEM	0.520	0.368	0.234	0.168

Non-significant.
0.14CE, dakgalbi with 0.14% calamansi extract addition; 0.18CE, dakgalbi with 0.18% calamansi extract addition.