. 2019 Feb 5;6:1. doi: 10.3389/fnut.2019.00001

Table 5.

Cheese fatty acid composition (g/100 g of different group of FA) of control and experimental feed at each sampling time.

	January		February		March		April		SEM	P-value
	Control	Experimental	Control	Experimental	Control	Experimental	Control	Experimental
ΣSFA	77.04^a	75.18^b	66.94	66.44	61.13^a	58.14^b	64.72	64.45	0.08	0.07
ΣMUFA	18.83^a	29.30^b	28.69	28.42	29.95	30.85	27.12	27.37	0.12	0.06
ΣPUFA	3.48	3.53	5.52	5.36	7.23^a	9.68^b	6.18	6.14	0.15	0.09
n−3	1.08^a	0.98^b	1.67^a	1.45^b	2.17	2.18	2.21	2.14	0.01	0.06
n−6	2.40	2.55	3.85^a	3.92^b	5.06^a	5.50^b	4.04^a	4.53^b	0.06	0.08
CLAs	0.65	0.68	0.93^a	1.14^b	1.34^a	1.40^b	0.98^a	1.10^b	0.04	≤0.05
AI	4.49^a	4.09^b	2.76^a	2.86^b	2.51^a	2.34^b	2.89	2.84	0.03	≤0.05
TI	3.52	3.28	2.26^a	2.44^b	1.90^a	1.70^b	2.18	2.17	0.02	≤0.05

^{a, b}

Mean values with different letter in superscript within rows indicates significant differences (p ≤ 0.05) due to fed. SEM. standard error of least square means.

SFA, saturated fatty acid; MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid; n−3, omega 3 fatty acid series; n−6, omega 6 fatty acid series; CLAs, Conjugated linoleic acids.

AI, atherogenic index; TI, thrombogenic index.