Table 3.
Chemical composition of cheese obtained from the control and the experimental group, analyzed after 7 (C7) and 120 (C120) days of ripening
| Items | Diet (C7)1) | Diet (C120)1) | ||
|---|---|---|---|---|
|
|
|
|||
| CG | ZG | CG | ZG | |
| DM (%) | 55.11A±4.13 | 53.21A±4.32 | 67.70B±4.56 | 66.21B±4.01 |
| Fat (%)2) | 39.41±3.02 | 42.21±3.11 | 37.70±3.14 | 37.49±2.92 |
| Protein (%)2) | 54.19±3.87 | 49.97±3.12 | 49.16±3.37 | 48.63±3.44 |
| Ash (%)2) | 6.86±0.58 | 7.27±0.62 | 6.68±0.41 | 7.09±0.53 |
| SN (% N)2) | 0.073A±0.008 | 0.077A±0.008 | 0.12B±0.01 | 0.15B±0.02 |
| Zinc (mg/kg) | 43.62a±1.04 | 46.50b±1.65 | 41.97a±1.55 | 46.17b±2.06 |
DM, dry matter; SN, soluble nitrogen.
1)
CG, control group; ZG, zinc group.
2)
Data are expressed on a DM basis.
a,b
Means with different superscripts are significantly different by diet (p<0.05).
A,B
Means with different superscripts are significantly different by ripening time (p<0.05).