The percents of yolk were increased and the percents of albumen were decreased as the EW increasing at the same age and the change in 36th week was the most significant.

• 由不同周龄蛋质量及蛋黄、蛋白占全蛋比例的回归分析得知，在同一周龄，随蛋质量的增加，蛋黄占全蛋的比例下降，蛋白占全蛋的比例增加，且以36周时的变化幅度最大。