## 3 Results and Discussion
### Fatty Acid Profiles of Regular Raw Milk and DHA-Biorortified Raw Milk
However, the  
\begin{table}
\begin{tabular}{l c c c c c c} \hline  & \multicolumn{2}{c}{**16–100 d**} & \multicolumn{2}{c}{**101–200 d**} & \multicolumn{2}{c}{**201–305 d**} \\ \hline \multirow{2}{*}{**Lactation**} & \multirow{2}{*}{**Native Raw**} & \multirow{2}{*}{**DHA-**} & \multirow{2}{*}{**Native Raw**} & \multirow{2}{*}{**DHA-**} & \multirow{2}{*}{**Biofortified Raw**} & **DHA-** \\
**Stage** & & & & & **Milk** & **Biofortified Raw** \\ \cline{1-1} \cline{5-7} C4:0 & 0.72 \(\pm\) 0.06 & 0.739 \(\pm\) 0.024 & 0.843 \(\pm\) 0.069 \({}^{\rm a}\) & 0.74 \(\pm\) 0.064 \({}^{\rm b}\) & 0.855 \(\pm\) 0.081 & 0.775 \(\pm\) 0.156 \\ C6:0 & 0.225 \(\pm\) 0.013 & 0.236 \(\pm\) 0.01 & 0.243 \(\pm\) 0.01 \({}^{\rm A}\) & 0.264 \(\pm\) 0.011 \({}^{\rm B}\) & 0.236 \(\pm\) 0.019 & 0.24 \(\pm\) 0.027 \\ C8:0 & 0.139 \(\pm\) 0.008 \({}^{\rm A}\) & 0.151 \(\pm\) 0.005 \({}^{\rm B}\) & 0.148 \(\pm\) 0.007 & 0.178 \(\pm\) 0.007 & 0.146 \(\pm\) 0.011 \({}^{\rm B}\) & 0.162 \(\pm\) 0.020 \\ C10:0 & 0.335 \(\pm\) 0.018 & 0.367 \(\pm\) 0.026 & 0.345 \(\pm\) 0.019 & 0.454 \(\pm\) 0.015 & 0.342 \(\pm\) 0.023 \({}^{\rm a}\) & 0.405 \(\pm\) 0.054 \({}^{\rm b}\) \\ C11:0 & 0.042 \(\pm\) 0.002 \({}^{\rm a}\) & 0.035 \(\pm\) 0.005 \({}^{\rm b}\) & 0.042 \(\pm\) 0.004 & 0.049 \(\pm\) 0.003 & 0.044 \(\pm\) 0.003 & 0.048 \(\pm\) 0.002 \\ C12:0 & 0.39 \(\pm\) 0.02 & 0.419 \(\pm\) 0.039 \({}^{\rm a}\) & 0.4 \(\pm\) 0.023 \({}^{\rm A}\) & 0.53 \(\pm\) 0.018 \({}^{\rm B}\) & 0.4 \(\pm\) 0.026 \({}^{\rm a}\) & 0.477 \(\pm\) 0.064 \({}^{\rm b}\) \\ C13:0 & 0.028 \(\pm\) 0.001 \({}^{\rm A}\) & 0.023 \(\pm\) 0.003 \({}^{\rm B}\) & 0.027 \(\pm\) 0.002 & 0.03 \(\pm\) 0.002 & 0.028 \(\pm\) 0.001 & 0.029 \(\pm\) 0.001 \\ C14:0 & 1.143 \(\pm\) 0.062 & 1.134 \(\pm\) 0.071 & 1.217 \(\pm\) 0.05 \({}^{\rm A}\) & 1.343 \(\pm\) 0.04 \({}^{\rm B}\) & 1.193 \(\pm\) 0.07 & 1.237 \(\pm\) 0.138 \\ C14:1 & 0.093 \(\pm\) 0.005 \({}^{\rm A}\) & 0.074 \(\pm\) 0.008 \({}^{\rm B}\) & 0.101 \(\pm\) 0.004 \({}^{\rm a}\) & 0.094 \(\pm\) 0.004 \({}^{\rm b}\) & 0.104 \(\pm\) 0.006 \({}^{\rm b}\) & 0.1 \(\pm\) 0.007 \\ C15:0 & 0.15 \(\pm\) 0.008 \({}^{\rm A}\) & 0.118 \(\pm\) 0.009 \({}^{\rm B}\) & 0.14 \(\pm\) 0.013 & 0.14 \(\pm\) 0.007 & 0.146 \(\pm\) 0.008 \({}^{\rm a}\) & 0.132 \(\pm\) 0.003 \({}^{\rm b}\) \\ C15:1 & - & - & - & - & - & - & - \\ C16:0 & 3.869 \(\pm\) 0.198 \({}^{\rm A}\) & 3.38 \(\pm\) 0.11 \({}^{\rm B}\) & 4.182 \(\pm\) 0.166 \({}^{\rm A}\) & 3.761 \(\pm\) 0.142 \({}^{\rm B}\) & 4.11 \(\pm\) 0.226 \({}^{\rm a}\) & 3.378 \(\pm\) 0.517 \({}^{\rm b}\) \\ C16:1 & 0.191 \(\pm\) 0.01 & 0.179 \(\pm\) 0.021 & 0.211 \(\pm\) 0.006 \({}^{\rm A}\) & 0.175 \(\pm\) 0.013 \({}^{\rm B}\) & 0.212 \(\pm\) 0.018 \({}^{\rm a}\) & 0.184 \(\pm\) 0.016 \({}^{\rm b}\) \\ C17:0 & 0.069 \(\pm\) 0.003 & 0.075 \(\pm\) 0.005 & 0.07 \(\pm\) 0.004 \({}^{\rm A}\) & 0.079 \(\pm\) 0.004 \({}^{\rm B}\) & 0.072 \(\pm\) 0.006 & 0.075 \(\pm\) 0.002 \\ C17:1 & - & - & - & - & - & - \\ C18:0 & 1.08 \(\pm\) 0.075 & 1.158 \(\pm\) 0.083 & 1.275 \(\pm\) 0.032 & 1.239 \(\pm\) 0.05 & 1.26 \(\pm\) 0.121 & 1.132 \(\pm\) 0.125 \\ C18:17 & 0.223 \(\pm\) 0.023 & 0.247 \(\pm\) 0.08 & 0.214 \(\pm\) 0.01 & 0.199 \(\pm\) 0.043 & 0.22 \(\pm\) 0.019 \({}^{\rm A}\) & 0.173 \(\pm\) 0.012 \({}^{\rm B}\) \\ C18:1 & 2.085 \(\pm\) 0.116 & 2.107 \(\pm\) 0.249 & 2.497 \(\pm\) 0.064 \({}^{\rm A}\) & 2.117 \(\pm\) 0.117 \({}^{\rm B}\) & 2.502 \(\pm\) 0.267 \({}^{\rm a}\) & 2.03 \(\pm\) 0.214 \({}^{\rm b}\) \\ C18:2 TT & - & - & - & - & - & - \\ C18:2 & 0.312 \(\pm\) 0.019 & 0.311 \(\pm\) 0.011 & 0.379 \(\pm\) 0.01 & 0.388 \(\pm\) 0.022 & 0.367 \(\pm\) 0.018 & 0.353 \(\pm\) 0.038 \\ C20:0 & 0.013 \(\pm\) 0.001 & 0.015 \(\pm\) 0.001 & 0.016 \(\pm\) 0.001 & 0.018 \(\pm\) 0.001 & 0.016 \(\pm\) 0.002 & 0.017 \(\pm\) 0.002 \\ C18:3 & 0.007 \(\pm\) 0.001 & 0.004 \(\pm\) 0.001 & 0.008 \(\pm\) 0.001 & 0.004 \(\pm\) 0.001 \({}^{\rm B}\) & 0.008 \(\pm\) 0.001 \({}^{\rm A}\) & 0.004 \(unsaturated fatty acid content initially decreased and then increased with the progression of lactation duration.