Table 6.
Effects of dietary fat supplementation during gestation on composition of colostrum and milk.
| Items | CON | HF | p-Value |
|---|---|---|---|
| Colostrum | |||
| Fat, % | 3.88 ± 0.52 | 3.56 ± 0.43 | 0.66 |
| No-fat solids, % | 15.53 ± 1.92 a | 22.90 ± 2.01 b | <0.01 |
| Protein, % | 5.85 ± 0.75 a | 8.79 ± 0.82 b | <0.01 |
| Lactose, % | 9.36 ± 1.19 | 12.11 ± 1.60 | 0.11 |
| Milk at day 10 of lactation | |||
| Fat, % | 5.71 ± 0.34 | 6.69 ± 0.94 | 0.32 |
| No-fat solids, % | 10.04 ± 0.24 | 9.83 ± 0.52 | 0.73 |
| Protein, % | 3.74 ± 0.09 | 3.76 ± 0.21 | 0.92 |
| Lactose, % | 5.49 ± 0.22 | 5.76 ± 0.42 | 0.60 |
| Milk at day 20 of lactation | |||
| Fat, % | 5.40 ± 0.32 | 6.35 ± 0.69 | 0.35 |
| No-fat solids, % | 9.50 ± 0.86 | 10.43 ± 0.46 | 0.44 |
| Protein, % | 3.52 ± 0.32 | 3.89 ± 0.18 | 0.42 |
| Lactose, % | 5.27 ± 0.55 | 5.83 ± 0.38 | 0.49 |
CON, control group; HF, high-fat group; no-fat solids mainly consisted of lactose, protein and minerals. Values are mean ± standard error, n = 8 for each group. a,b Mean values within a row with unlike superscript letters are significantly different (p < 0.05).