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. 2010 Mar 16;42(6):1127–1134. doi: 10.1007/s11250-010-9535-0

Table 3.

Scrubby resources feeding and pasteurization influence on FAME profile of goats’ milk and artisan soft cheese in Mexico (g/1000 g)

Fatty acid Milk Cheese
GR GP IR IP p value GR GP IR IP p value
C8:0 octanoic acid 33 ± 2 33 ± 3 34 ± 4 35 ± 2 NS 36 ± 2 38 ± 3 38 ± 3 40 ± 2 NS
C10:0 decanoic acid 64 ± 7b 67 ± 9b 78 ± 13ab 84 ± 8a * 69 ± 16 80 ± 29 93 ± 14 96 ± 19 NS
C11:0 undecanoic 0.4 ± 0.0b 0.3 ± 0.0b 0.8 ± 0.0a 0.9 ± 0.0a ** 0.6 ± 0.0 0.8 ± 0.0 0.8 ± 0.0 0.9 ± 0.0 NS
C12:0 dodecanoic acid 27 ± 1b 29 ± 2b 46 ± 3a 47 ± 3a ** 29 ± 0b 30 ± 3b 49 ± 4a 49 ± 3a *
C13:0 tridecanoic acid 0.7 ± 0.0 0.9 ± 0.0 0.9 ± 0.0 0.9 ± 0.0 NS 0.8 ± 0.0 0.8 ± 0.0 0.9 ± 0.0 0.9 ± 0.0 NS
C14:0 tetradecanoic acid 92 ± 4b 96 ± 7b 122 ± 7a 123 ± 7a ** 95 ± 1 93 ± 7 125 ± 9 119 ± 7 NS
C15:0 pentadecanoic acid 12 ± 1ab 12 ± 1a 11 ± 0b 12 ± 1ab ** 12 ± 0a 12 ± 0a 11 ± 0b 11 ± 1b **
C15:1 cis-10-pentadecenoic acid 2 ± 1 3 ± 0 3 ± 0 3 ± 1 NS 3 ± 0 3 ± 0 4 ± 0 3 ± 0 NS
C16:0 hexadecanoic acid 301 ± 1 313 ± 23 320 ± 14 317 ± 8 NS 295 ± 10 288 ± 23 297 ± 19 299 ± 11 NS
C16:1 (n-7) cis-9-hexadecenoic acid 17 ± 1 17 ± 2 19 ± 1 18 ± 1 NS 18 ± 1 19 ± 2 19 ± 1 19 ± 1 NS
C17:0 heptadecanoic acid 10 ± 1a 10 ± 1a 7 ± 0.0b 7 ± 0b ** 12 ± 0a 12 ± 1a 10 ± 0b 8 ± 0b **
C17:1 cis-10-heptadecenoic acid 5 ± 2 5 ± 1 4 ± 0 3 ± 1 NS 6 ± 0a 5 ± 1a 4 ± 0b 4 ± 2b **
C18:0 octadecanoic acid 97 ± 2a 97 ± 6a 73 ± 8b 79 ± 6b ** 97 ± 3a 93 ± 6a 70 ± 9b 71 ± 3b **
C18:1 cis-9-octadecenoic acid 230 ± 1a 206 ± 48a 184 ± 12b 174 ± 2b ** 230 ± 5a 222 ± 48a 187 ± 15b 176 ± 11b **
C18:2 (n-6) cis-9,12-octadecadienoic acid 24 ± 3ab 21 ± 9ab 28 ± 2a 19 ± 8b * 28 ± 1a 26 ± 9a 28 ± 2b 28 ± 9b *

C18:2 cis-9, trans-11

and trans-9, cis-11-octadecadienoic acid

 10 ± 2a 9 ± 4a 6 ± 1b 4 ± 2b ** 8 ± 1a 7 ± 4a 4 ± 1b 4 ± 2b *
C18:2 trans-9,12-octadecadienoic acid 3 ± 0 3 ± 1 3 ± 1 3 ± 1 NS 3 ± 0a 3 ± 1a 3 ± 1b 2 ± 0b *
C18:3 (n-3) cis-9,12,15-octadecatrienoic acid 9 ± 2 8 ± 4 11 ± 3 7 ± 3 NS 8 ± 1a 8 ± 4ab 4 ± 0bc 4 ± 3c **
C18:3 (n-6) 6,9,12-octadecatrienoic acid 0.2 ± 0.0 0.2 ± 0.0 0.2 ± 0.0 0.2 ± 0.0 NS 0.3 ± 0.0 0.2 ± 0.0 0.3 ± 0.0 0.3 ± 0.0 NS
C20:0 eicosanoic acid 4 ± 0a 4 ± 1a 3 ± 0b 3 ± 0b ** 2 ± 0 2 ± 0 2 ± 1 2 ± 0 NS
C20:1 (n-11) cis-9-eicosenoic acid 1 ± 0 1 ± 0 1 ± 0 1 ± 0 NS 0.0 ± 0.0 0.0 ± 0.0 0.0 ± 0.0 0.0 ± 0.0 NS
C20:2 cis-11,14-eicosadienoic acid 0.3 ± 0.0 0.3 ± 0.0 0.5 ± 0.0 0.4 ± 0.1 NS 0.3 ± 0.0 0.4 ± 0.0 0.4 ± 0.0 0.4 ± 0.0 NS
C20:3 cis-8,11,14-eicatrienoic 0.1 ± 0.0 0.0 ± 0.0 0.1 ± 0.0 0.2 ± 0.0 NS 0.3 ± 0.0 0.2 ± 0.0 0.2 ± 0.0 0.2 ± 0.0 NS
C20:4 (n-6) cis 5,8,11,14-eicosatetraenoic acid 14 ± 0 13 ± 1 17 ± 0.0 11 ± 1 NS 2 ± 0 2 ± 1 2 ± 0.2 2 ± 1 NS
C20:5 cis-5,8,11,14,17-eicosapentaenoic acid 1 ± 0 1 ± 0 0.9 ± 0 1 ± 1 NS 1 ± 0a 0.9 ± 0.0b 0.7 ± 0.0c 0.6 ± 0.0c **
C21:0 heneicosanoic acid 0.1 ± 0.0 0.2 ± 0.0 0.1 ± 0.0 0.2 ± 0.0 NS 0.3 ± 0.0 0.2 ± 0.0 0.2 ± 0.0 0.2 ± 0.0 NS
C22:0 docosanoic acid 1 ± 0a 1 ± 0a 0.9 ± 0.0b 0.9 ± 0.0b * 1 ± 0a 1 ± 0a 0.8 ± 0.0b 0.8 ± 0.0b **
C22:1 (n-9) cis-13-docosenoic acid 0.1 ± 0.0 0.0 ± 0.0 0.1 ± 0.0 0.2 ± 0.0 NS 0.1 ± 0.0 0.1 ± 0.0 0.1 ± 0.0 0.2 ± 0.0 NS
C22:6 (n-3) cis-4,7,10,13,16,19-docosahexaenoic acid 0.4 ± 0.0 0.1 ± 0.0 0.2 ± 0.0 0.1 ± 0.0 NS 0.0 ± 0.0 0.0 ± 0.0 0.0 ± 0.0 0.0 ± 0.0 NS
C23:0 tricosanoic acid 0.6 ± 0.0 0.6 ± 0.0 0.4 ± 0.0 0.3 ± 0.0 NS 0.7 ± 0.0a 0.6 ± 0.0a 0.4 ± 0.0b 0.4 ± 0.0b **
C24:0 tetracosanoic acid 0.6 ± 0.0 0.6 ± 0.0 0.2 ± 0.0 0.2 ± 0.2 NS 0.6 ± 0.0a 0.5 ± 0.0a 0.4 ± 0.0b 0.4 ± 0.0b **
Other fatty acids 44 55 40 54 41 51 43 57

Means with different letters indicate differences between columns

GR grazing/browsing goats’ raw milk or cheese made from this, GP grazing/browsing goats’ pasteurized milk or cheese made from this, IR indoor goats’ raw milk or cheese made from this, IP indoor goats’ pasteurized milk or cheese made from this, NS not significant

*p < 0.05; **p < 0.001