Volume 19, Issue 7 (2017)                   JAST 2017, 19(7): 1495-1505 | Back to browse issues page

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Darsi E, Kermanshahi H, Nasiry Moghaddam H, Golian A, Golizadeh M. Effects of Magnetized Water on In-Vitro Calcium Carbonate Solubility and Eggshell Breaking Strength. JAST. 2017; 19 (7) :1495-1505
URL: http://journals.modares.ac.ir/article-23-2281-en.html
1- Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Islamic Republic of Iran.
2- Department of Chemistry, Faculty of Science, Ferdowsi University of Mashhad, Mashhad, Islamic Republic of Iran.
Abstract:   (1098 Views)
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 0.125 mm; large particles, 2-4 mm and normal mix, 0.045-4.00 mm were tested. Magnetized water was generated by magnetizer of 0.65 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 0.2N 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, 10 and 20% reduced Ca and available P.) and two types of water (tap water and magnetized water) were used in Hy-line laying hens at 32 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 36 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.
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Article Type: Research Paper | Subject: Animal Nutrition
Received: 2016/04/13 | Accepted: 2017/04/26 | Published: 2017/12/1

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