Effect of magnetized water on productive traits of laying chickens

This study examined the effect of using magnetized water on productive traits of Lohmann Brown hens during the egg production period (1 mo). A total of 400 hens were randomly distributed into 2 treatment groups with 10 replicates for each group. Hens were kept in 4 lines of 400 cages with the same environmental conditions. The first group (control) of hens in 2 lines of cages were provided tap water, and the second group (in 2 lines of cages) was provided magnetized water. The physical and chemical properties of water were determined using a pH meter, ion chromatography, and a spectrophotometer. Data of egg yield, egg weight, eggshell thickness, eggshell weight, and mortality rate were recorded. Blood calcium and phosphorus concentrations (mg/dL) were also evaluated in hens at the end of the experiment. Compared with tap water (control), the magnetized water was more (P < 0.05) alkaline and had greater (P < 0.05) concentrations of salinity, total hardness, Na+, K−, Ca2+, Mg2+, Cl−, and HCO3−. The results of egg yield and egg weight generally exhibited no significant (P < 0.05) differences between the 2 groups. Also, there was no significant (P < 0.05) effect of treatment on mortality rate. However, the magnetized water group had significantly (P < 0.05) thicker and heavier eggshells compared with hens receiving tap water. The concentrations of calcium and phosphorus in blood were greater (P < 0.05) for hens in the magnetized water group compared with hens in the control group. In the conditions of this experiment, magnetized water enhanced eggshell quality by increasing eggshell thickness and weight.