Table 7.
Effect of olive cake supplement on cheese fatty acid profile (g/100 g) § after 60 days of ripening.
| Fatty Acids | CTR | OC | SEM | p-Value |
|---|---|---|---|---|
| C 4:0 | 1.58 | 1.24 | 0.076 | <0.05 |
| C 6:0 | 1.69 | 1.27 | 0.209 | <0.05 |
| C 8:0 | 1.22 | 1.04 | 0.308 | <0.05 |
| C 10:0 | 2.98 | 2.72 | 0.035 | NS |
| C12:0 | 3.77 | 3.42 | 0.032 | NS |
| C14:0 | 13.38 | 12.90 | 0.601 | NS |
| C15:0 | 1.95 | 2.05 | 0.028 | NS |
| C16:0 | 40.03 | 35.81 | 0.020 | <0.05 |
| C16:1 | 2.04 | 2.03 | 0.045 | NS |
| C17:0 | 0.97 | 0.91 | 0.034 | NS |
| C17:1 | 0.45 | 0.48 | 0.056 | NS |
| C18:0 | 8.73 | 11.88 | 0.036 | <0.05 |
| C18:1 trans-11 | 0.85 | 1.30 | 0.030 | <0.01 |
| C18:1 cis-9 | 16.42 | 23.33 | 0.067 | <0.01 |
| C18:2 cis-9, cis-12 | 1.84 | 2.24 | 0.035 | <0.01 |
| C18:2 trans-10, cis-12 | 0.33 | 0.42 | 0.010 | <0.05 |
| C18:2 cis-9, trans-11 | 0.68 | 0.81 | 0.020 | <0.01 |
| C18:3 cis-9, cis-12, cis-15 | 0.25 | 0.28 | 0.010 | NS |
| C20:0 | 0.39 | 0.30 | 0.044 | NS |
| C20:1n9 | 0.45 | 0.43 | 0.065 | NS |
CTR group: ten cheese wheels after 60 days of ripening obtained from the milk of dairy cows fed concentrate without olive cake supplements. OC group: ten cheese wheels after 60 days of ripening obtained from the milk of dairy cows fed concentrate with olive cake supplements. Each sample of cheese was analyzed in triplicate. SEM: standard error of the mean. § g/100 g, considering 100 g the summation of the areas of all fatty acid methyl esters identified. C4:0 = Butyric acid. C6:0 = Caproic acid. C8:0 = Caprylic acid. C10:0 = Capric acid. C12:0 = Lauric acid. C14:0 = Myristic acid. C15:0 = Pentadecanoic acid. C16:0 = Palmitic acid. C16:1 = Palmitoleic acid. C17:0 = Heptadecanoic acid. C17:1 = Heptadecenoic acid. C18:0 = Stearic acid. NS: Not Significant.