<scp>UHPLC‐Q‐Orbitrap</scp>‐based untargeted lipidomics reveals the variation of yolk lipids during egg storage

Abstract

Altogether, these results deriving from oxidation and lipolysis reactions enhance our understanding of lipid transformation and the biochemical mechanisms, at the molecular level, of the deteriorative process of the egg yolk. These findings may lay the foundation for identifying processes, including some modifications of the lipid composition of rations fed to laying hens, aiming to improve the long-term shelf-stability of shell eggs and egg products. © 2022 Society of Chemical Industry.