## 4 Discussion
\begin{table}
\begin{tabular}{c c c c c c c c c c} \hline \hline  & \multicolumn{4}{c}{**Organic (n = 12)**} & \multicolumn{4}{c}{**Conventional (n = 12)**} \\ \hline  & **Mean** & **SD** & **Min** & **Max** & **Mean** & **SD** & **Min** & **Max** & _p-Value_ \\ \hline Vit E (\(\mu\)g/mL) & 3.26 & 2.35 & 0.76 & 8.29 & 2.53 & 1.86 & 0.35 & 6.04 & 0.242 \\ Vit A (\(\mu\)g/mL) & 0.75 & 0.27 & 0.51 & 1.38 & 0.57 & 0.15 & 0.35 & 0.77 & 0.388 \\ \hline \hline \end{tabular}
\end{table} 
Table 7: Fat-soluble vitamins content in organic and conventional in goat milk. [PERSON] et al. [46] report that under organic farming practices, milk contained increased values of total MUFA and PUFA, and specific FA, such as oleic, conjugated linoleic, and linoleic acids, while total SFA levels were particularly decreased in organic samples. Differences were attributed to the differences in the feeding strategies applied in the farms. Relatively high levels of MUFA and PUFA in sheep and goat milk are probably due to a combination of increased dietary supply of PUFA, reduced rumen bihydrogenation, and possibly enhanced desaturase activity in the mammary gland, which have been shown to occur with increasing intakes of fresh forage in dairy diets [48; 49; 50]. Higher values of CLA were found in the sheep milk and in conventional farms, particularly, compared to organic farms. The CLA that was found in goat and sheep milk fat is mainly attributed to ruminal biohydrogenation of LA (C18:2) that leads first to vaccine acid (C18:1) and finally to stearic acid (C18:0). Secondly, CLA is synthesized by the animal's tissues from vaccineic acid, another intermediate in the rumen biohydrogenation of unsaturated fatty acids [51; 52]. Different feeding strategies have different impact on the chemical composition of goat milk [23]. Different nutrients, such as pasture, silage, and concentrates, along with various feeding strategies, have great impact on the content of FA in milk [25; 53]. [PERSON] and [PERSON] [54] report also that animal feed mainly affects the fatty acid profile of milk irrespective of the conventional or organic status, a statement that is also supported by [PERSON] et al. [55]. The fact there were no significant differences observed in our study indicates the possibility that organic and conventional sheep and goat milk in Greece do not have any substantial differences in terms of feeding strategies. The feeding system in Greece is based on seasonal natural grazing and on supplementary feeding which consists of home-grown roughages and concentrates. This system has great impact on the content of fatty acids in milk. Limitations to be noted regarding this study are the restricted geographical area and the relatively low number of samples collected. Thessaly, as a predominantly rural area that hosts a significant proportion of lactating animal livestock, producing almost the 25% of the dairy products in Greece and having the majority of organic livestock farms, could be used as a snapshot of the aimed comparison, to achieve and present some indicative and preliminary data. Overall, there were some differences in milk composition and fatty acid content between the two farm types (organic and conventional) in sheep and goat milk. Thus, the results seem to show slight alterations in the concentration of MUFA and PUFA in organic and conventional milk. In future studies, milk fatty acid composition should be further controlled in order to reduce the content of saturated fatty acids and also to increase the content of unsaturated fatty acids in milk. The fact that no statistical differences were found between organic and conventional farms in fatty acid profile both in sheep and goat milk proves that the conventional farming system in Greece has common farming practices and management systems with the organic one.