Table 7 Effect of oil type (OT) and savory plant (SP) on milk fatty acid composition (g/100 g FA).

From: Impact of oil type and savory plant on nutrient digestibility and rumen fermentation, milk yield, and milk fatty acid profile in dairy cows

Item¹	Diet²				SEM³	P-Value
Item¹	FOD	SOD	FODs	SODs	SEM³	OT	SP	OT×SP	Tr
C4:0	1.81^b	2.39^a	1.65^b	2.04^ab	0.138	0.004	0.047	0.359	0.013
C6:0	1.26^ab	1.59^a	0.78^b	1.17^ab	0.151	0.020	0.008	0.781	0.016
C8:0	0.72^ab	0.88^a	0.66^b	0.77^ab	0.042	0.008	0.034	0.474	0.018
C10:0	1.71^bc	2.28^a	1.57^c	2.07^ab	0.109	< 0.001	0.081	0.668	0.004
C12:0	2.82^a	2.59^ab	2.26^bc	2.07^c	0.118	0.051	0.001	0.833	0.005
C14:0	9.43^a	8.33^bc	8.93^ab	7.69^c	0.207	< 0.001	0.012	0.665	0.002
C14:1	1.12^a	0.65^b	1.22^a	0.95^ab	0.083	0.002	0.021	0.147	0.004
C15:0	1.33^a	1.00^bc	1.11^b	0.88^c	0.060	0.001	0.011	0.263	0.003
iso C15:0	0.23^b	0.20^c	0.26^a	0.23^b	0.006	< 0.001	< 0.001	0.767	< 0.001
anteiso C15:0	0.51^ab	0.46^b	0.59^a	0.52^ab	0.026	0.030	0.014	0.698	0.026
iso C16:0	0.26^ab	0.20^c	0.30^a	0.26^ab	0.013	0.003	0.003	0.621	0.003
C16:0	24.8^a	22.7bc	23.3^ab	21.6^c	0.41	0.001	0.007	0.524	0.003
C16:1	2.61^b	1.47^c	3.41^a	2.26^b	0.146	0.001	0.001	0.975	0.001
C17:0	0.81^ab	0.59^c	0.89^a	0.67^bc	0.059	0.003	0.124	0.955	0.014
C17:1	0.35^ab	0.19^c	0.41^a	S1^bc	0.030	0.001	0.022	0.778	0.003
C18:0	10.4^b	11.7^a	9.1^c	10.6^ab	0.35	0.002	0.005	0.592	0.004
C18:1c	24.5^a	23.1^b	25.5^a	24.1^b	0.29	0.001	0.005	0.880	0.002
C18:1t	4.75^b	3.52^d	5.21^a	4.01^c	0.113	< 0.001	0.002	0.870	< 0.001
C18:2c	2.25^b	3.20^ab	2.71^b	3.93^a	0.314	0.005	0.045	0.567	0.014
C18:2t	0.87^ab	0.47^b	1.10^a	0.61^ab	0.150	0.008	0.141	0.721	0.030
C18:2(c9,t11-CLA)	1.08^ab	0.69^b	1.38^a	0.79^b	0.110	0.002	0.048	0.254	0.005
C18:2(t10,c12-CLA)	0.06^ab	0.01^c	0.09^a	0.03^bc	0.012	0.001	0.052	0.672	0.005
C18:3c	0.47^b	0.56^ab	0.53^b	0.75^a	0.059	0.013	0.027	0.195	0.02
C20:0	0.17^ab	0.13^b	0.21^a	0.17^ab	0.015	0.016	0.010	1.000	0.016
C20:1	0.12^a	0.04^b	0.15^a	0.04^b	0.011	< 0.001	0.107	0.071	0.001
C20:5	0.21^a	³ND^b	0.29^a	ND^b	0.046	< 0.001	0.246	0.246	0.003
C22:0	0.15^ab	0.07^c	0.18^a	0.11^b	0.011	< 0.001	0.007	0.394	< 0.001
C22:5	0.20^b	ND^c	0.46^a	ND^c	0.039	< 0.001	0.004	0.010	< 0.001
C22:6	0.23^b	ND^c	0.45^a	ND^c	0.053	< 0.001	0.032	0.032	0.001
UFA	38.8^b	33.9^c	42.9^a	37.7^b	0.57	< 0.001	< 0.001	0.807	< 0.001
SFA	56.4^a	55.0^a	51.8^b	50.9^b	0.81	0.117	< 0.001	0.702	0.003
MUFA	33.5^b	28.9^d	35.9^a	31.6^c	0.35	< 0.001	< 0.001	0.602	< 0.001
PUFA	5.38^ab	4.92^b	7.01^a	6.11^ab	0.465	0.094	0.008	0.529	0.026
S-MCFA	8.32^b	9.71^a	6.93^c	8.11^b	0.242	< 0.001	< 0.001	0.570	< 0.001
LCFA	86.9^a	79.1^b	87.8^a	80.4^b	0.79	< 0.001	0.069	0.698	< 0.001
OBCFA	3.47^a	2.64^b	3.58^a	2.81^b	0.120	< 0.001	0.144	0.727	0.001
OCFA	3.21^a	2.44^b	3.28^a	2.56^b	0.108	< 0.001	0.275	0.746	0.001
iso FA	0.99^bc	0.86^c	1.15^a	1.01^ab	0.040	0.005	0.003	0.899	0.004
Others	4.77^b	11.1^a	5.29^b	11.4^a	0.72	< 0.001	0.468	0.833	< 0.001

¹UFA: sum of unsaturated fatty acids; SFA: sum of saturated fatty acids; MUFA: sum of mono-unsaturated fatty acids; PUFA: sum of poly unsaturated fatty acids; S-MCFA: sum of short- and medium chain fatty acids (C4:0 to C17:0); LCFA: sum of long chain fatty acids (≥ C18); OBCFA: sum of odd- and branched chain fatty acids; OCFA: sum of odd chain fatty acids; iso FA: sum of iso fatty acids.
²FOD = basal diet + 2% fish oil; SOD = basal die + 2% soybean oil; FODs = basal diet + 2% fish oil + 370 g/d SP; SODs = basal diet + 2% soybean oil + 370 g/d SP.
³SEM = standard error of the means, Tr = treatment.
³ND = Not detectable.

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Table 7 Effect of oil type (OT) and savory plant (SP) on milk fatty acid composition (g/100 g FA).

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