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.