Table 4. Densitometric analysis of SDS-PAGE protein bands in whey before Ricotta (WBR) obtained from ewes fed a standard diet (CTRL) and ewes fed red grape pomace dietary supplementation (GP+)

WBR
CTRL GP+ p-vaule
Lactoferrin 6.39±0.72 6.76±0.17 ns
Serumalbumin 7.57±0.05 8.36±1.05 ns
A 9.60±0.65 9.37±0.78 ns
Caseins residues 25.41±0.70 24.68±1.51 ns
β-Lactoglobulin 28.81±0.43 28.87±1.71 ns
α-Lactoalbumin 8.69±1.09 8.47±0.66 ns
B 13.52±2.09 13.50±1.85 ns
Data are reported as mean percentage±SD of the total proteins found in the electrophoretic profile of each sample.
SDS-PAGE, sodium dodecyl sulfate polyacrylamide gel electrophoresis; ns, not significant.