# Pilot‐Scale Testing of Blessing/Biofield Energy Treatment (BET) for Improving Eggs and Meat Quality of Rhode Island Red Laying Hens

## TL;DR

This pilot study found that blessing/biofield energy treatment improved the quality and nutrition of eggs and meat from Rhode Island Red hens.

## Contribution

The study demonstrates the potential of biofield energy treatment as a natural method to enhance poultry product quality.

## Key findings

- Blessing/biofield energy treatment significantly improved egg and meat quality parameters in hens.
- Treated hens showed increased levels of cholecalciferol, iron, zinc, and essential fatty acids in meat and eggs.
- Sensory attributes of both meat and eggs were significantly better in the treated group.

## Abstract

Rising feed costs and concerns about poultry supplements have sparked interest in natural, complementary and alternative methods to enhance poultry productivity.

This pilot study aimed to compare the growth and quality of meat and eggs from blessing/biofield energy‐treated Rhode Island Red (RIR) hens with those from untreated control hens.

Fifty 18‐week‐old RIR laying hens were divided into two groups: control (CONHG; n = 25) and treated (BETHG; n = 25). We assessed egg‐laying performance, quality, nutritional content, carcass characteristics, sensory attributes and microbial analysis.

The BETHG group showed significant improvements in both external and internal egg quality parameters (specifically, egg weight, height, diameter, albumen weight, albumen height, yolk weight, yolk height and yolk index) compared to the CONHG group. The egg‐laying rate and edible meat weight increased significantly (p ≤ 0.001) by 28.38% and 40.95%, respectively, in BETHG. Cholecalciferol (D3) levels in BETHG increased by 140.36% (meat) and 160.27% (eggs), while iron levels rose by 73.92% (meat) and 95.17% (eggs). Zinc levels were significantly higher in BETHG by 122.39% (meat; p = 0.002) and 70.81% (eggs; p ≤ 0.001). Additionally, linoleic acid (C18:2) increased by 383.33% (meat; p ≤ 0.001) and alpha‐linolenic acid (C18:3) by 166.67% (eggs; p = 0.024). In the BETHG eggs, lutein improved by 100% (p = 0.002) and cis‐zeaxanthin enhanced by 87.5% (p = 0.035) relative to the CONHG group. Sensory characteristics in both meat and eggs improved significantly (p ≤ 0.001) in the BETHG group compared to the CONHG group.

Blessing/biofield energy treatment significantly enhanced the quality and nutritional value of both meat and eggs compared to control group.

This pilot study established that Blessing (biofield) Energy Treatment significantly enhanced the quality and nutritional value of both meat and eggs of 28‐week‐old RIR laying hens compared to the control. A graphical abstract summarising the study design and outcomes of this study is provided as a separate file (Graphical_Abstract.jpeg).