Table 2. The effect of pineapple and fig powder level on the composition of goat meat fermented sausage

Items	FD	Treatments							SEM
Items	FD	Control	P1	P2	P3	F1	F2	F3	SEM
Moisture (%)	0¹⁾	68.89^x	68.44^x	69.00^x	68.11^x	68.33^x	68.44^x	67.56^x	0.18
	2	68.33^x	68.44^x	68.67^x	67.11^x	67.44^x	67.33^x	67.56^x	0.23
	9	61.00^by	63.44^ay	63.89^ay	64.33^ay	63.11^ay	63.22^ay	64.11^ay	0.42
	30	26.83^ez	27.50^dz	28.17^dz	29.17^bz	28.33^cz	29.00^bz	31.50^az	0.57
	SEM	9.97	9.89	9.82	9.37	9.56	9.40	8.77
pH	0¹⁾	5.64^bx	5.67^bw	5.64^bw	5.66^bw	5.66^bw	5.70^aw	5.67^bx	0.01
	2	4.49^az	4.48^az	4.48^az	4.33^cz	4.43^az	4.37^bz	4.31^cz	0.03
	9	5.23^ay	4.98^cy	4.59^dy	4.50^dy	4.93^cy	5.11^by	5.10^by	0.10
	30	5.21^ay	5.14^bx	5.12^bx	4.90^cx	5.17^bx	5.15^bx	5.11^by	0.04
	SEM	0.29	0.25	0.27	0.30	0.26	0.27	0.28
Fat (%)	0¹⁾	8.25^bz	8.68^by	9.55^ay	9.59^az	8.23^bz	9.68^az	8.80^bz	0.24
	2	8.21^bz	7.62^cz	7.98^bcz	9.03^az	8.18^bz	8.80^bz	8.42^bz	0.24
	9	12.98^ay	12.80^ax	12.96^ax	11.61^cy	12.03^by	12.03^by	11.65^cy	0.43
	30	21.43^ax	21.87^ax	21.52^aw	20.17^bw	21.38^ax	20.57^bx	19.83^cx	0.31
	SEM	2.67	2.85	2.79	2.99	2.91	2.45	3.03
1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity (%)	0¹⁾	53.24^dz	60.50^bcz	60.50^bcz	61.55^by	57.38^cz	61.86^bz	69.15^ay	1.96
	2	50.23^cy	57.99^az	58.45^az	58.87^az	55.03^bz	55.64^az	58.52^az	1.11
	9	58.76^fy	59.41^fz	67.23^dy	76.79^bx	63.44^ey	71.88^cy	88.51^ax	4.01
	30	75.01^dx	80.20^cy	82.42^bx	90.56^aw	76.20^dx	82.18^bx	89.08^bx	2.23
	SEM	5.81	5.25	5.41	7.73	4.16	5.82	7.53

Indicates the initial fermentation day.
Different letters within the same row differ significantly (p<0.05).
Different letters within the same column differ significantly (p<0.05).
FD, fermentation days.