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

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