Table 3.
Fatty acid profile of milk and fresh cheese obtained from the control group (CG) and the experimental group (EG).
| Milk | Fresh Cheese | ||||||||
|---|---|---|---|---|---|---|---|---|---|
| T0 | T30 | ||||||||
| CG | EG | p | CG | EG | p | CG | EG | p | |
| C4:0 | 2.21 ± 0.19 | 2.03 ± 0.18 | n.s. | 2.02 ± 0.17 | 1.98 ± 0.16 | n.s. | 2.16 ± 0.18 | 2.08 ± 0.16 | n.s. |
| C6:0 | 2.14 ± 0.18 | 2.18 ± 0.16 | n.s. | 2.06 ± 0.16 | 1.94 ± 0.16 | n.s. | 1.98 ± 0.16 | 1.89 ± 0.17 | n.s. |
| C8:0 | 2.23 ± 0.20 | 1.91 ± 0.16 | n.s. | 2.28 ± 0.17 | 2.16 ± 0.18 | n.s. | 2.33 ± 0.19 | 2.25 ± 0.20 | n.s. |
| C10:0 | 7.45 ± 0.61 | 7.33 ± 0.56 | n.s. | 7.89 ± 0.54 | 7.50 ± 0.61 | n.s. | 7.76 ± 0.64 | 7.41 ± 0.59 | n.s. |
| C11:0 | 0.27 ± 0.03 | 0.33 ± 0.03 | n.s. | 0.31 ± 0.03 | 0.29 ± 0.03 | n.s. | 0.35 ± 0.03 | 0.32 ± 0.03 | n.s. |
| C12:0 | 5.16 ± 0.49 | 4.61 ± 0.42 | n.s. | 5.00 ± 0.36 | 4.49 ± 0.34 | n.s. | 5.21 ± 0.44 | 4.71 ± 0.41 | n.s. |
| C14:0 | 13.08 ± 1.12 | 12.11 ± 0.97 | n.s. | 12.99 ± 1.03 | 11.76 ± 0.98 | n.s. | 13.26 ± 0.99 | 12.02 ± 1.02 | n.s. |
| C15:0 | 1.29 ± 0.11 | 1.22 ± 0.12 | n.s. | 1.20 ± 0.15 | 1.18 ± 0.09 | n.s. | 1.16 ± 0.12 | 1.11 ± 0.11 | n.s. |
| C16:0 | 25.12 ± 2.14 | 26.53 ± 2.09 | n.s. | 26.28 ± 1.83 | 27.00 ± 1.65 | n.s. | 26.58 ± 2.07 | 27.09 ± 2.24 | n.s. |
| C17:0 | 0.61 ± 0.06 | 0.52 ± 0.05 | n.s. | 0.53 ± 0.04 | 0.49 ± 0.04 | n.s. | 0.55 ± 0.05 | 0.43 ± 0.04 | n.s. |
| C18:0 | 6.78 ± 0.62 | 7.04 ± 0.68 | n.s. | 7.97 ± 0.61 | 7.29 ± 0.63 | n.s. | 7.59 ± 0.65 | 6.88 ± 0.58 | n.s. |
| SFA | 66.34 ± 3.67 | 65.81 ± 3.11 | n.s. | 68.53 ± 2.98 | 66.08 ± 3.02 | n.s. | 68.93 ± 3.05 | 66.19 ± 2.27 | n.s. |
| C14:1 | 0.85 ± 0.08 | 0.88 ± 0.08 | n.s. | 0.82 ± 0.07 | 0.86 ± 0.09 | n.s. | 0.83 ± 0.06 | 0.89 ± 0.08 | n.s. |
| C16:1 | 1.02 ± 0.09 | 0.95 ± 0.09 | n.s. | 0.96 ± 0.07 | 1.12 ± 0.09 | n.s. | 1.15 ± 0.09 | 1.21 ± 0.10 | n.s. |
| C18:1 trans11 | 0.72 ± 0.07 | 0.75 a ± 0.05 | n.s. | 0.67 ± 0.06 | 0.88 b ± 0.07 | * | 0.57 ± 0.06 | 0.79 ± 0.07 | ** |
| C18:1 cis9 | 18.13 ± 1.24 | 17.89 ± 1.31 | n.s. | 17.40 ± 1.12 | 17.94 ± 1.19 | n.s. | 17.73 ± 1.24 | 19.85 ± 1.41 | n.s. |
| C18:1 cis11 | 0.55 ± 0.06 | 0.71 ± 0.07 | n.s. | 0.51 ± 0.06 | 0.62 ± 0.06 | n.s. | 0.44 ± 0.04 | 0.57 ± 0.06 | n.s. |
| MUFA | 21.27 ± 1.78 | 21.18 ± 1.23 | n.s. | 20.36 ± 1.17 | 21.42 ± 1.24 | n.s. | 20.72 ± 1.21 | 23.31 ± 2.13 | n.s. |
| C18:2 | 1.78 ± 0.14 | 1.85 ± 0.16 | n.s. | 1.84 ± 0.13 | 2.09 ± 0.16 | n.s. | 1.66 ± 0.14 | 1.71 ± 0.16 | n.s. |
| C18:3 | 1.01 ± 0.09 | 0.92 ± 0.09 | n.s. | 0.86 ± 0.07 | 0.96 ± 0.08 | n.s. | 0.75 ± 0.07 | 0.83 ± 0.08 | n.s. |
| RA | 1.71 ± 0.11 | 1.67 a ± 0.13 | n.s. | 1.73 ± 0.14 | 2.13 b ± 0.16 | ** | 1.56 ± 0.15 | 1.89 ± 0.17 | * |
| C20:4 | 0.05 ± 0.00 | 0.06 ± 0.00 | n.s. | 0.07 ± 0.01 | 0.06 ± 0.01 | n.s. | 0.04 ± 0.00 | 0.04 ± 0.01 | n.s. |
| PUFA | 4.55 ± 0.38 | 4.50 a ± 0.31 | n.s. | 4.50 ± 0.32 | 5.24 b ± 0.39 | * | 4.01 ± 0.19 | 4.47 ± 0.26 | * |
| Others | 7.84 ± 0.67 | 8.34 ± 0.71 | n.s. | 7.71 ± 0.44 | 7.36 ± 0.53 | n.s. | 6.44 ± 0.62 | 5.03 ± 0.48 | * |
| DI | 0.06 ± 0.00 | 0.07 ± 0.01 | n.s. | 0.06 ± 0.00 | 0.07 ± 0.01 | n.s. | 0.06 ± 0.00 | 0.07 ± 0.01 | n.s. |
| AI | 3.20 ± 0.27 | 3.10 ± 0.16 | n.s. | 3.35 ± 0.21 | 2.94 ± 0.16 | * | 3.43 ± 0.31 | 2.77 ± 0.25 | * |
| TI | 2.97 ± 0.21 | 3.09 ± 0.24 | n.s. | 3.33 ± 0.27 | 3.05 ± 0.25 | n.s. | 3.41 ± 0.31 | 2.88 ± 0.26 | * |
Analysis on milk have been performed at the beginning (T0) and at the end of the trial (T30). SFA = saturated fatty acid; MUFA = monounsaturated fatty acid; PUFA = polyunsaturated fatty acid; RA = rumenic acid; AI = atherogenic index; TI = thrombogenic index; DI = desaturation index. Data are expressed as mean (%) ± S.D. * p < 0.05; ** p < 0.01; n.s. = not significant. a,b Means with different superscripts (in milk) are significantly different by time (p < 0.05).