Table 8.
Effect of olive cake supplement on cheese fatty acid classes (g/100 g) § and nutritional indices after 60 days of ripening.
| No. of Observations | CTR | OC | SEM | p-Value |
|---|---|---|---|---|
| 10 | 10 | |||
| SFA | 76.69 | 73.54 | 0.930 | <0.05 |
| MUFA | 20.21 | 27.57 | 0.435 | <0.01 |
| PUFA | 3.10 | 3.75 | 0.065 | <0.01 |
| CLA | 1.01 | 1.23 | 0.030 | <0.01 |
| UFA/SFA | 0.30 | 0.43 | 0.011 | <0.01 |
| Atherogenic index | 4.16 | 2.90 | 0.456 | <0.01 |
| Thrombogenic index | 5.02 | 3.69 | 0.392 | <0.01 |
| HH | 0.35 | 0.53 | 0.01 | <0.01 |
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. HH: hypocholesterolemic/hypercholesterolemic ratio. 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.