Effects of Using Magnetic Water on Egg Quality and Biochemical composition in Commercial Layers

Abstract

Abstract This study was conducted to investigate the effect of using different powers of magnetic field technology (0, 1000, 1500, 2000 gausses) of well water treatment on, egg quality (external and internal properties of egg and Biochemical internal egg composition) of (Brown Lohman classic) layers. A total of two hundred and fifty-six (256) commercial Brown Lohman Classic strain 48 week’s age and nearly similar body weight were randomly assigned of commercial-type caged layer divided into four groups of 64 hens for each group, with (8) replicates per treatment. The birds housed in an environmentally controlled building with a density of eight (8) hens per replicate (cage). The results showed that using magnetic water had significantly (P≤0.05) increasing in accumulative results of external egg improving in eggshell thickness, egg shape index, egg soft shell percentage, undesirable egg percentage) in groups that used magnetic water compared with the control group but eggshell percentage and shell strength and broken egg percentage had not affected significantly (P≤0.05) by using magnetic water. Accumulative results of internal egg quality showed a significant increase (P≤0.05) in yolk index, albumen index, albumen high, haugh unit by groups that used magnetic water compared with the control group, also, revealed that yolk percentage and albumen percentage had not been affected significantly (P≤0.05) by different level of magnetic water .Also Results showed that using magnetic water with different powers caused a significant (P≤0.05) increasing in chemical egg composition (egg moisture percentage, protein percentage, calcium and sodium ppm) compared with the control group, Fat percentage and ash percentage decreased significantly (P≤0.05) by all groups that used magnetic water comparing with the control group.