a decreasing trendp = 0.32
The proportion of Proteobacteria at E07 (78.33%), E11 (73.65%), and E15 (60.35%) showed a decreasing trend but increased at E19 (74.09%) in the egg yolk ( p = 0.32).
The proportion of Proteobacteria at E07 (78.33%), E11 (73.65%), and E15 (60.35%) showed a decreasing trend but increased at E19 (74.09%) in the egg yolk ( p = 0.32).