Fig. 5

Schematic representation of fatty acid properties (fatty acid chain length and degree of saturation) for detected lipids. A Cumulative chain length and double bonds number of the three fatty acid residues composing the detected TAG molecules. B Chain length and double bonds number of fatty acid (FAs) released after lipid hydrolysis. Each circle corresponds to a FA or a TAG. The circles’ size corresponds to the mean relative amount of this molecule in a sample (log-transformed MS peak intensity)