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“ Fish oil reduced both milk fat and protein percentages, and decreased the proportion of short-chain fatty acids, stearic , and oleic acids in milk fat.”
“Substitution of FO for LO decreased mean concentrations of C18:0 (P = 0.057), c-9,c-12 C18:2 and C18:3n-3 (P < 0.001), but increased (P < 0.001) C20:5n-3 and C22:6n-3.”