Efeito do preparo do solo nas propriedades estrutural e química da madeira de reação de clones de Eucalyptus sp

Abstract

The present study aimed to evaluate the quality of eggs from commercial laying hens with the surface treatment of the shell with red propolis residue, stored in a refrigerated environment. A total of 224 eggs from commercial laying hens of the Dekalb White lineage, from a farm located in the municipality of União dos Palmares-AL, were used. Eggs were collected right after the first laying of the day and then individually identified and weighed on a precision scale and distributed in a completely randomized design in a 4x7 factorial scheme (shell treatments x storage periods) with 8 replications. The different types of surface treatments for peel were composed of: treatment without spraying (T1 - control), spraying of red propolis extract containing 10% dry extract (T2), 20% dry extract (T3) and 30% (T4), evaluated weekly for a period of 30 days. According to the results found in the present study, it is concluded that it is feasible to use the red propolis residue of 10 at 30% dilution as an alternative in the surface treatment of eggshells in order to preserve the internal quality of this food for a period 30 days of storage in a refrigerated environment.

Keywords: egg coating, Haugh unit, albumen index.