The quality of dairy products made from the milk of cows consuming vitamin-containing preparations

Open Access

Table 4.

Changes in the concentration of fatty acids in butter, %

	Total PUFAs
	Control	Experiment 1	Experiment 2
January	58.36±0.42	54.64±0.51	64.22±0.47
March	63.52±0.37	62.47±0.40^**	64.25±0.42^*
May	61.38±0.4	58.2±0.37	59.11±0.39
	Total NonPUFAs
January	26.19±0.44	25.31±0.47	23.6±0.52
March	27±0.56^*	28.13±0.61^**	27.13±0.58
May	28.92±0.65	29.53±0.58	30.95±0.61^**

Note:

The reliability of the difference of parameters compared with the control group

– p ≤ 0.05,

^**

– p ≤ 0.01.

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