Background: Rising feed costs and concerns about poultry supplements have sparked interest in natural, complementary and alternative methods to enhance poultry productivity.
Objective: 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.
Methods: 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.
Results: 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.
Conclusion: Blessing/biofield energy treatment significantly enhanced the quality and nutritional value of both meat and eggs compared to control group.
Keywords: Rhode Island Red hens; blessing energy treatment; egg quality; meat quality; morphological parameter; sensory.
© 2026 The Author(s). Veterinary Medicine and Science published by John Wiley & Sons Ltd.