This study was conducted with two consequential experiments to investigate the effect of magnetized water on in-vitro limestone solubility and eggshell breaking strength in laying hens. The first experiment was conducted to investigate the effect of magnetized water and particle size on in-vitro limestone solubility. Three particle sizes including small particles, less than ۰.۱۲۵ mm; large particles, ۲-۴ mm and normal mix, ۰.۰۴۵-۴.۰۰ mm were tested.
Magnetized water was generated by magnetizer of ۰.۶۵ Tesla magnetic fields. Scanning Electron Microscopy images (SEMi) were used to study the morphology of limestone crystals after dissolution in magnetized and tap water.
Limestone solubility was measured by ۰.۲N HCl solution. The second in- vivo experiment was conducted to study the effect of magnetized water and dietary calcium on breaking strength of eggshell. Three dietary levels of calcium and phosphorus (normal, ۱۰ and ۲۰% reduced Ca and available P.) and two types of water (tap water and magnetized water) were used in Hy-line laying hens at ۳۲ weeks of age. Breaking strength of the normal (safe and sound) eggs was measured with an Instron testing machine. The solubility of large limestone particles was less than those of small particles. Magnetically treated water did not change in-vitro limestone solubility but changed the morphology of limestone crystals. Precipitated limestone crystals in magnetized water tended to be larger and more uniform in size than those in tap water. Reducing dietary levels of Ca and P had no significant effect on egg breaking strength at ۳۶ weeks of age.
Magnetized water was able to numerically increase strength of the eggs. Therefore, based on the SEMi and the observed changes in crystalline structure of dissolved (exposed to water) precipitated limestone and observed changes in breaking strength of the eggs, it is hypothesized that magnetized water may have the potential to change the limestone availability and consequently egg strength in laying hens.