Table 2. Proximate composition of chicken-breast emulsion-type sausage formulated with various levels of whole milk powder

Traits	Control	Whole milk powder (%)
Traits	Control	5	10	15
Moisture	58.36 ± 1.08^a	57.35 ± 0.49^ab	55.56 ± 0.32^b	52.24 ± 0.17^c
Crude fat	19.97 ± 0.05^c	19.80 ± 0.09^c	20.24 ± 0.07^b	20.56 ± 0.05^a
Crude protein	17.86 ± 0.21^c	18.85 ± 0.09^b	19.30 ± 0.24^ab	19.69 ± 0.24^a
Crude ash	2.35 ± 0.02^d	2.57 ± 0.01^c	2.71 ± 0.02^b	2.82 ± 0.04^a

All values are mean ± SD.
Mean in the same row with different letters are significantly different (p < 0.05).