Table 2. Physical and chemical evaluations of Ricotta after 1 (T1) and 5 (T5) d of ripening obtained from ewes fed a standard diet (CTRL) and ewes fed red grape pomace dietary supplementation (GP+)

	Ricotta T1			Ricotta T5
	CTRL	GP+	p-vaule	CTRL	GP+	p-vaule
DM (%)	25.13±0.15	27.66±0.68	**	25.61±0.28	26.36±0.38	*
Lipids1) (%)	54.01±2.16	46.45±2.96	ns	53.43±3.97	51.81±4.37	ns
L*	79.97±0.63	79.59±1.56	ns	80.73±0.30	81.15±0.80	ns
a*	–1.48±0.07	–1.46±0.17	ns	–1.50±0.05	–1.38±0.06	**
b*	7.30±0.19	6.84±0.38	**	7.38±0.32	7.47±0.17	ns
YI	13.04±0.33	12.27±0.53	**	11.26±4.76	11.95±3.19	ns
ΔEab	0.35			0.2
TPCs (μg GAE/g)	29.45±4.12	31.43±3.85	**	25.48±1.31	28.83±4.75	ns
TEAC (μmol/g)	18.50±1.98	20.63±0.75	ns	18.55±5.52	24.75±5.23	ns

All data are reported as mean±SD.
Data are reported on a dry matter (DM) basis.
p<0.05,
p<0.01.
ns, not significant; YI, yellow index, ΔEab, color differences; TPCs, total phenolic compounds; TEAC, trolox equivalent antioxidant capacity.