Table 3. The proximate composition of the chicken bockwurst sausage samples

Treatment¹⁾	Composition (%)
Treatment¹⁾	Moisture	Crude protein	Crude fat	Crude ash	Crude fiber
Control	69.45±0.31^2)c3)	12.71±0.26^a	12.87±0.46^a	0.60±0.38^a	2.52±1.38^c
T1	70.95±0.21^a	12.73±0.09^a	12.81±0.06^a	0.61±0.06^a	3.91±0.14^a
T2	70.01±0.05^b	12.69±0.09^a	12.80±0.11^a	0.63±0.07^a	3.47±0.21^b

Control, sausages made with 33% modified starch and 67% rusk powder without oat fiber; T1, sausages made from 25% oat fiber, 21% modified starch, and 54% rusk powder; T2, sausages made from 16.5% oat fiber, 16.5% modified starch, and 67% rusk powder.
All values are mean±SD (n=9).
Different superscript letters (^a-c) in the same column indicate significant differences (p<0.05).