Table 6. Milk fatty acids determined in research groups

Fatty acids (g/100 g)	Diets				F-value	p-value
Fatty acids (g/100 g)	CON	PIS	POM	OP	F-value	p-value
Butyric acid	2.53±1.42	2.51±0.72	2.66±0.60	2.39±1.20	0.41	0.74
Capric acid	9.90±2.30	9.77±2.90	10.70±3.19	9.80±3.90	0.70	0.55
Caproic acid	2.43±0.71	2.47±0.67	2.63±0.80	2.33±0.62	1.09	0.37
Caprylic acid	2.57±0.75	2.52±0.82	2.76±1.02	2.48±0.71	0.80	0.50
Cis-Linoleic acid	1.43±0.48	1.83±0.48	1.70±1.22	1.89±1.32	1.64	0.21
Cis-Oleic acid	12.38±3.34	12.83±5.30	8.95±6.27	12.97±10.14	2.88	0.06
Heneicosanoic acid	0.15±0.05	0.31±0.34	0.39±0.93	0.51±0.80	1.96	0.15
Heptadecanoic acid	0.33±0.17	0.37±0.17	0.39±0.23	0.40±0.14	0.85	0.48
Lauric acid	6.07±2.44	5.82±2.41	6.43±1.87	6.24±3.66	0.34	0.79
Myristic acid	17.37±2.30	16.09±3.92	17.82±4.60	16.47±4.58	1.45	0.25
Myristoleic acid	0.43±0.35	0.40±0.23	0.36±0.45	0.41±0.09	0.35	0.78
Palmitic acid	37.25±7.31	37.78±5.31	38.75±10.19	36.38±4.93	0.67	0.57
Palmitoleic acid	1.53±0.73	1.64±0.79	1.28±1.18	1.65±0.69	1.37	0.28
Pentadecanoic acid	0.84±0.40	1.06±1.09	0.82±0.80	1.15±0.75	1.52	0.23
Stearic acid	3.83±1.53	3.63±2.12	3.54±3.18	3.93±1.32	0.24	0.86
Tridecanoic acid	0.20±0.11	0.18±0.15	0.19±0.20	0.18±0.10	0.20	0.89
Undecanoic acid	0.48±0.15	0.44±0.17	0.41±0.24	0.41±0.21	1.06	0.38
∑SFA	84.01±3.28^ab	83.00±5.67^ab	87.43±6.92^a	82.66±10.21^b	3.51	0.03
∑MUFA	14.55±3.33^ab	15.11±5.41^ab	10.75±6.14^b	15.31±10.13^a	3.67	0.03
∑PUFA	1.44±0.48	1.89±0.45	1.82±1.54	2.03±1.55	1.78	0.18
∑UFA	15.99±3.28^ab	17.00±5.67^ab	12.57±6.92^b	17.34±10.21^a	3.51	0.03

CON, control; PIS, pistachio shell; POM, pomegranate hull; OP, olive pulp; F, Fisher’s exact test value; p, statistical significance level; ∑SFA, total saturated fatty acids; ∑MUFA, total monounsaturated fatty acids; ∑PUFA, total poliunsaturated fatty acids; ∑UFA, total unsaturated fatty acids.