Fig. 2

Amino acid and fatty acid contents and correlation with glycogen content. Significantly changed amino acids (a) and fatty acids (b) were detected by metabolomics analysis and were correlated with glycogen content (c). Metabolites in the high-glycogen oysters are shown in red, while blue represents metabolites in the low-glycogen oysters. c Correlation analysis between glycogen content and amino acid and fatty acid. ** Correlation is significant at the 0.01 level (two-tailed). * Correlation is significant at the 0.05 level (two-tailed)