Table 2.
Effect of heat stress on fatty acid composition of milk fat.
| Fatty acid | mg/g of milk fat | |
|---|---|---|
| Baseline | D4 heat stress | |
| C4:0 | 16.9 | 13.3* |
| C6:0 | 16.5 | 12.4** |
| C8:0 | 11.7 | 8.5** |
| C10:0 | 32.1 | 21.4** |
| C12:0 | 38.1 | 25.0** |
| C14:0 | 112.2 | 84.2** |
| C14:1 | 9.8 | 6.2** |
| C15:0 | 14.5 | 10.4** |
| C16:0 | 319.0 | 266.1* |
| C16:1 | 15.4 | 13.8 |
| C17:0 | 7.5 | 9.2 |
| C18:0 | 60.3 | 94.6** |
| C18:1n9c | 128.4 | 191.6** |
| C18:2n6c | 16.0 | 20.1* |
| C18:3n3 | 8.5 | 9.1 |
| C20:0 | 2.2 | 2.6 |
| C22:0 | 1.8 | 1.8 |
| Total de novo | 251.8 | 181.4** |
| Total C16:0+C16:1 | 334.4 | 279.9 |
| Total preformed | 271.4 | 324.5** |
Total de novo = sum of C4:0 to C15:0 fatty acids; total preformed = sum of all fatty acids with more than 17 carbon atoms. Each value is the mean of 18 samples. Statistical difference is shown by *(P < 0.05) and **(P < 0.01).