Table 3.

Milk chemical composition.

	CTR M	TRT M	p-Value
Caseins (%)	2.76 ± 0.01	2.66 ± 0.01	0.06
Lactose (%)	4.79 ± 0.04	4.86 ± 0.05	0.29
Lipids (%)	4.55 ± 0.03	3.96 ± 0.03	0.07
Proteins (%)	3.68 ± 0.01	3.56 ± 0.01	0.08
Urea (mg/L)	27.49 ± 1.27	28.13 ± 0.01	0.68
pH	6.69 ± 0.01	6.73 ± 0.01	0.21
Zinc (mg/kg)	3.7 ± 0.1	3.8 ± 0.2	0.83
C4:0	2.64 ± 0.14	3.04 ± 0.92	0.60
C6:0	2.11 ± 0.08	2.39 ± 0.63	0.59
C8:0	1.46 ± 0.05	1.59 ± 0.37	0.67
C10:0	3.55 ± 0.10	3.81 ± 0.59	0.60
C12:0	4.32 ± 0.09	4.60 ± 0.56	0.56
C14:0	14.37 ± 0.56	14.85 ± 0.14	0.65
C15:0	0.48 ± 0.00	0.48 ± 0.02	0.83
C16:0	36.83 ± 0.55	35.97 ± 0.46	0.23
C18:0	7,82 ± 0.46	7.68 ± 0.01	0.88
C20:0	0.19 ± 0.04	0.17 ± 0.05	0.71
C14:1	1.75 ± 0.06	1.65 ± 0.05	0.21
C16:1	2.95 ± 0.06	2.23 ± 0.08	0.13
C18:1 trans11	0.56 ± 0.08	0.74 ± 0.11	0.19
C18:1 cis 9	19.04 ± 0.03	18.22 ± 0.22	0.65
C18:2	1.52 ± 0.00	1.59 ± 0.22	0.70
C18:3	0.28 ± 0.21	0.15 ± 0.03	0.48
SFA	73.78 ± 0.16	74.59 ± 0.70	0.71
MUFA	23.41 ± 0.05	22.84 ± 0.36	0.77
PUFA	1.80 ± 0.21	1.74 ± 0.24	0.81
CLA	1.02 ± 0.10	0.82 ± 0.10	0.19
SCFA	4.75 ± 0.21	5.43 ± 0.54	0.60
MCFA	32.96 ± 0.62	33.60 ± 0.93	0.79
LCFA	69.31 ± 0.17	67.58 ± 0.27	0.62
ΔC14	0.11 ± 0.00	0.10 ± 0.00	0.11
ΔC16:1	0.05 ± 0.00	0.06 ± 0.00	0.09
ΔC18:1	0.71 ± 0.01	0.70 ± 0.00	0.59
ΔCLA	0.64 ± 0.06	0.53 ± 0.01	0.09
AI	3.91 ± 0.15	4.10 ± 0.62	0.72
TI	6.24 ± 0.06	6.38 ± 0.23	0.49

Data are reported as mean ± standard deviation (n = 3); Fatty acids are reported as means of relative percentage of total fatty acids; CTR M: control milk; TRT M: experimental milk; ns = not significant (p > 0.05); SFA = Saturated Fatty Acids; MUFA = Monounsaturated Fatty Acids; PUFA = Polyunsaturated Fatty Acids; CLA = Conjugated Linoleic Acids; Δ = Desaturation Index. ΔC14 = C14:1/(C14:1 + C14:0); ΔC16:1 = C16:1/(C16:1/C16); ΔC18:1 = C18:1/(C18:1 + C18:0); ΔCLA = CLA/(CLA + C18:1, t11); ΔCLA = (CLA/(C18:1, t11 + CLA)] × 100; AI = (C12:0 + 4 × C14:0 + C16:0)/(MUFA + PUFA(n3, n6); TI = (C14:0 + C16:0 + C18:0)/(0.5 × MUFA) + (0.5 × PUFAn6) + (3 × PUFAn3) + (n3/n6).