## 3 Results and Discussion
### Functionality of Fermented Milks
#### 3.4.2 Fatty Acid Health/Nutritional Indexes

\begin{tabular}{c c c c c c c c c c c c} \hline \hline  & \multicolumn{8}{c}{**Total**} & \multicolumn{8}{c}{**Total**} & \multicolumn{8}{c}{**FMs**} & \multicolumn{8}{c}{**FMs**} & \multicolumn{8}{c}{**FMs**} & \multicolumn{8}{c}{**FMs**} \\ \hline  & **Anova** & **CD** & **BD** & **AFD** & **Anova** & **CD** & **BD** & **APD** & **Anova** & **CD** & **BD** & **APD** \\ \hline PUFA/SFA & \({}^{\star}\) & 0.071 a & 0.061 b & 0.070 a & \({}^{\star}\) & 0.064 a & 0.055 b & 0.063 a & \({}^{\star}\)  
Milk fermentation by both cultures had little influence on the fatty acid profile and calculated indexes. Only n6/n3-LA/ALA together with hypercholestrolemic index (HFA) increased due to fermentation and all desaturase indexes decreased. Main modifications in health indexes are in fact due to the inclusion of silages from both broccoli and artichoke plant and they are discussed together. The incorporation of broccoli (BD) and artichoke by-products (APD) in the diet modified the fatty acid profile of raw milk (RM), and consequently all the calculated fatty acid ratios/indexes in the RM were modified, except DI16. DI16 is a desaturation index (DI14, DI16 and DI18), being this related to the isomers of C16:1 and C16:00. Previous studies [7; 8; 29] indicated that silages from APD included in dairy goat balanced diets up to a 12.5% (12.5% APD) and 25% (25% APD) replacement of conventional ingredients showed similar MUFA/SFA and PUFA/SFA values to CD values [6; 7; 29]). Although n6/n3 and IA values (11.03 and 2.41, respectively) were higher in 12.5% APD than CD (8.94 and 2.39, respectively), TI was higher in CD (3.14) than APD (3.08) [7]. When 25% APD was included, IA and TI were similar to CD ([PERSON] et al., 2021). When 40% APD and BD were included in the goat diet for a short period, similar values of MUFA/SFA and PUFA/SFA were found in 40% APD and CD (mean values 0.40 and 0.07, respectively), followed by BD with lower values (0.37 and 0.05, respectively) [52]. The tendency observed in previous studies related to n6/n3 values when <40% APD was not in agreement with our study in which 40% APD was included. N6/n3 values were higher in CD (14.66) than BD (13.35), followed by APD (11.93) [7] In the present study, slight reductions of MUFA/SFA, Hypocholesterolemomic/Hypercholesterolic ratio (HH), \(\Sigma\)CLA/Vaccenic acid, atherogenicity index (IA), and health promoting index (HPI) of RM were observed when 40% APD and 40% BD were added on the diet. Reductions of n6/n3, and LA/ALA were highly relevant. Although all observed values are within values previously reported in the scientific literature, it can be also said that when 40% BD and APD are included in the diet a slight increase of hypercholesterolic index (HFA) of raw milk was observed. Thrombogenicity index (IT) was slightly increased as well, when 40% BD was included in the diet, while when 40% APD was added, no effect was observed. It is important to highlight the increase of oleic/esteraric, DI14 and DI18 in both raw and fermented milk when 40% APD was included. Table 9 shows that IA presented statistically higher values in FMs by MA400 than by YO-MIX(tm) 300. \(\Sigma\)CLA/Vaccenic acid was increased in raw milk when by-products were included in the diet, but this statistical changes disappear when milk was fermented. Previous studies detected a lower concentration of linoleic, vaccineic and rumenic acids in mills when broccoli by-product was used as feeding due to the lower proportion of linoleic and \(\alpha\)-linolenic in broccoli stalks and leaves, precursors of aforementioned acids [8]. Taking the enrichment of formulation with by-products into account, although all observed values are in the common range for goat milk products, and better than those reported for cows' milk, it can be said that when 40% BD and APD, a slight increase of hypercholesterolic index (HFA) of FMs by both YO-MIX(tm) 300 and MA400 cultures were observed due to the increase of total C12:00 + C14:00 + C16:00.