Table 2. Proximate composition of velvet antler extract
| Extraction temperature (°C) | Extraction time (h) | Moisture (%) | Crude protein (%) | Crude fat (%) | Crude ash (%) | Carbohydrate1) (%) |
| 90 | 12 | 4.51±0.172)ab3) | 85.32±0.93a | 1.55±0.13a | 3.19±0.11a | 5.43±1.08c |
| 24 | 4.53±0.20ab | 85.64±0.80a | 1.78±0.10b | 3.87±0.21b | 4.18±1.24bc |
| 36 | 4.26±0.16a | 86.17±1.32a | 2.49±0.11d | 4.17±0.17c | 2.91±1.71ab |
| 100 | 12 | 4.66±0.12b | 85.55±1.03a | 2.14±0.06c | 3.43±0.13a | 4.22±1.34bc |
| 24 | 4.63±0.10b | 86.12±0.68a | 2.78±0.10e | 3.86±0.20b | 2.61±0.83ab |
| 36 | 4.49±0.14ab | 86.63±1.17a | 3.23±0.13f | 4.09±0.09bc | 1.1±0.87a |
Carbohydrate content (%) = 100 - (Moisture + Crude protein + Crude fat + Crude ash).
Data are mean±SD (n=3).
Values followed by different letters (a-f) within a column are significantly different at p<0.05 based on Duncan’s multiple range test.