Fig. 2: Changes in the overall lipid composition and distribution in LDM in different groups. | npj Science of Food

Fig. 2: Changes in the overall lipid composition and distribution in LDM in different groups.

From: Single-nucleus and bulk RNA sequencing reveal cellular and transcriptional mechanisms underlying lipid dynamics in high marbled pork

Fig. 2

a Distribution of lipid classes that were considered for subsequent analysis in all of the samples detected by LC-MS/MS. b The content of total lipids (the amount of all quantified lipid molecules in the same sample is added) in LDM of Laiwu pigs. c The percentage difference in lipid class between different groups. Each dot represents a lipid species, and the dot size indicates significance in which bigger dot refers to P < 0.01 and a smaller dot refers to 0.01 < P < 0.05 (n = 5). d Proportion of different lipid species between the HLW and LLW groups. The contents of glycerolipids (e), glycerophospholipids (f), fatty acyls (g), sphingolipids (h), prenol lipids (i), and serol lipids (j) in LDM from the HLW and LLW groups (n = 5). Error bars represent SEM. *P < 0.05, **P < 0.01, two-tailed Student’s t-test. L, lightness; a, redness; b, yellowness.

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