Table 5. Densitometric analysis of SDS-PAGE protein bands in 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
A	6.80±1.33	8.88±1.21	ns	6.33±0.69	7.37±0.36	ns
B	15.61±2.30	18.73±2.00	ns	17.77±0.29	22.42±1.14	**
Caseins residues	17.88±1.89	22.55±1.61	*	20.16±1.31	23.57±0.24	*
β-Lactoglobulin	40.37±1.89	38.09±1.02	ns	34.20±1.84	30.38±0.78	*
α-Lactoalbumin	8.65±0.46	8.13±1.78	ns	9.18±0.46	8.04±1.74	ns
C	10.69±3.56	3.62±0.98	*	12.35±3.03	8.20±1.31	ns

Data are reported as mean percentage±SD of the total proteins found in the electrophoretic profile of each sample.
p<0.05,
p<0.01.
SDS-PAGE, sodium dodecyl sulfate polyacrylamide gel electrophoresis; ns, not significant.