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Journal of Integrative Agriculture
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Comparative analysis of quality characteristics and lipid profiles in Linwu and Shaoxing duck egg yolks based on untargeted lipidomics

Hongbo Zeng1, Guangmin Zhao2, Taohong Shao1, Bindan Chen2, Wentao Lyu1, Yue Zhang1, Qian Lin3#, Hua Yang1#, Yingping Xiao1#

1 State Key Laboratory for Quality and Safety of Agro-Products, Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, China

2 Zhejiang Guowei Technology Co., Ltd., Zhuji, China

3 Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha, China 

 Highlights 

l The appearance of Linwu and Shaoxing duck eggs are markedly different.

l Untargeted lipidomics comparison of yolks from Linwu and Shaoxing duck eggs reveals distinct lipid profiles.

l Linwu egg yolks had higher triglycerides and phosphatidylcholine levels, whereas Shaoxing egg yolks exhibit higher phosphatidylethanolamine level.

l The differential lipids between Linwu and Shaoxing duck egg yolks were mainly enriched in membrane components and lipid-mediated signaling functions.

l Integrated of lipidomics with co-occurrence network analysis identifies novel lipid biomarkers for Linwu and Shaoxing duck egg yolks distinction.

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摘要  

目的:本研究旨在采用基于UPLC-MS/MS的非靶向脂质组学技术,探究临武鸭与绍兴鸭蛋黄品质特性及脂质组成差异。

方法:选择24小时内的新鲜未受精临武鸭蛋与绍兴鸭蛋经人工去除蛋壳后,将蛋黄与蛋清分离,用于蛋品质和脂质组学分析。

结果:临武和绍兴鸭蛋蛋壳强度和哈氏单位等品质指标无显著差异,但临武鸭蛋黄中总胆固醇和多不饱和脂肪酸含量较高,而绍兴鸭蛋黄则具有更高的水分含量和单不饱和脂肪酸水平。脂质组学结果显示,甘油三酯(TG)和磷脂酰胆碱(PC)是两类最主要的脂质,其次为磷脂酰乙醇胺(PE)与神经酰胺。具体而言,临武鸭蛋黄中TGPC含量更高,而绍兴鸭蛋黄则表现出更丰富的PE。两组蛋黄差异脂质分子普遍具有更长的碳链长度,其主要功能集中于膜组分构成、脂质介导的信号传导及物质转运过程。进一步通过脂质组学与共现网络分析联用,发现TG 19:1_18:1_20:3)、PC 16:0_22:6)及PE 18:0e_18:118:1e_20:118:1e_22:3)可作为区分两种鸭蛋黄的潜在标志物。

结论:临武鸭蛋与绍兴鸭蛋在外观上存在显著区别临武鸭蛋蛋黄中甘油三酯和磷脂酰胆碱含量较高,而绍兴鸭蛋蛋黄中磷脂酰乙醇胺水平更为突出。TG 19:1_18:1_20:3)、PC 16:0_22:6)及PE 18:0e_18:118:1e_20:118:1e_22:3)可作为区分临武与绍兴鸭蛋蛋黄的脂质分子

创新性:该研究结合非靶向脂质组学与共现网络分析,系统揭示了临武鸭与绍兴鸭蛋黄在脂质组成、结构及功能上的显著差异,并筛选出可用于二者鉴别的特异性脂质标志物,为鸭蛋品质提升提供了新的理论基础。



Abstract  

This study aimed to explore the quality characteristics and lipid profiles of egg yolks from Linwu and Shaoxing ducks using untargeted lipidomics based on UPLC-MS/MS. No significant difference in shell strength and Haugh unit between Linwu and Shaoxing duck eggs. The appearance of Linwu and Shaoxing duck eggs are markedly different, Linwu duck egg yolks exhibited higher total cholesterol and polyunsaturated fatty acids levels. Shaoxing duck egg yolks had higher water content and monounsaturated fatty acids levels. Lipidomics analysis revealed that triglyceride (TG) and phosphatidylcholine (PC) were the most abundant lipids, followed by phosphatidylethanolamine (PE) and ceramides in Linwu and Shaoxing duck egg yolks. Linwu duck egg yolks had higher TG and PC levels, whereas Shaoxing duck egg yolks had higher PE level. The differential lipids between the Linwu and Shaoxing duck egg yolks exhibited higher carbon chain lengths and were mainly enriched in membrane components, lipid-mediated signaling, and transition functions. Furthermore, integrating of lipidomics with co-occurrence network analysis indicates that TG (19:1_18:1_20:3), PC (16:0_22:6), and PE (18:0e_18:1, 18:1e_20:1, and 18:1e_22:3) were potential indicators for differentiating Linwu and Shaoxing duck egg yolks. This study provides an important data support for improving quality and nutrition of egg products.

Online: 08 December 2025  
Fund: 

This work was supported by China Agriculture Research System, China (CARS-42-27) and State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, China (10417000025CE0619G).

About author:  Hongbo Zeng, Email: zenghongbo1995@163.com; #Correspondence Yingping Xiao, E-mail: xiaoyp@zaas.ac.cn; Hua Yang, E-mail: yanghua@zaas.ac.cn; Qian Lin, E-mail: kingllli@163.com

Cite this article: 

Hongbo Zeng, Guangmin Zhao, Taohong Shao, Bindan Chen, Wentao Lyu, Yue Zhang, Qian Lin, Hua Yang, Yingping Xiao. 2025. Comparative analysis of quality characteristics and lipid profiles in Linwu and Shaoxing duck egg yolks based on untargeted lipidomics. Journal of Integrative Agriculture, Doi:10.1016/j.jia.2025.12.018

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