Fig. 2

Lipid profiles in the control, WB and WB + WS chicken breast muscles. A Percentages of different lipid categories. PC, phosphatidylcholine; PE, phosphatidylethanolamine; TG, triglyceride; CL, cardiolipin; SM, sphingomyelin; FA, fatty acid; Cer, ceramides; PG, phosphatidylglycerol; PI, phosphatidylinositol; others included: CerP (1.25%), ceramide phosphate; LPC (1.07%), lysophosphatidylcholine; AcCa (0.71%), acyl carnitine; DG (0.54%), diglyceride; HexlCer (0.54%), simple Glc series; PA (0.54%), phosphatidic acid; PS (0.54%), phosphatidylserine; Co (0.36%), coenzyme; LPE (0.18%), lysophosphatidylethanolamine; LPS (0.18%), lysophosphatidylserine; SPHP (0.18%), Sphingosine phosphate. B Principal component analysis plot of lipidomics samples in the control, WB, and WB + WS groups. C Heatmap of significantly different lipid molecule categories affected by WB and WB + WS. Red cells and green cells in the heatmap represent increased and decreased lipids, respectively. D The relative differences in lipid content of different categories between the control and affected groups. LPE, LPS, PA, Cerp, PG, PI, CL, and FA were acquired in negative ion mode. Hex1Cer, AcCa, LPC, Cer, PS, SPHP, DG, Co, PE, SM, and TG were obtained in positive ion mode