Researchers tested whether a special energy treatment called “biofield energy treatment” could improve the quality of eggs and meat from Rhode Island Red chickens. They compared 25 treated chickens to 25 untreated chickens over a study period. The treated group’s eggs were larger and had better quality, and the chickens produced more meat. The eggs and meat from treated chickens also had higher levels of important nutrients like vitamin D, iron, and zinc. While these results are interesting, the study was small and more research is needed to understand how this treatment works and whether it could be used in real farms.

The Quick Take

  • What they studied: Whether a special energy treatment (called biofield energy treatment or blessing) could make chicken eggs and meat better quality and more nutritious
  • Who participated: 50 Rhode Island Red laying hens that were 18 weeks old, split into two equal groups of 25 each—one group received the treatment and one group did not
  • Key finding: Chickens that received the energy treatment laid more eggs (28% more), produced more meat (41% more), and their eggs and meat contained significantly higher levels of important nutrients like vitamin D (140-160% higher), iron (74-95% higher), and zinc (71-122% higher)
  • What it means for you: If this treatment works as shown, it might help produce more nutritious eggs and chicken meat without using expensive supplements. However, this is a very small pilot study, so much more research is needed before farmers could use this method. Talk to your doctor before making any diet changes based on this research.

The Research Details

This was a pilot study, which means it was a small test to see if an idea might work before doing bigger research. The researchers took 50 young laying hens and randomly divided them into two groups of 25 each. One group received biofield energy treatment (a type of energy-based blessing), while the other group received no treatment and served as a comparison. The researchers then measured many things about the eggs and meat produced by both groups, including how many eggs were laid, the size and quality of the eggs, the amount of meat produced, and the nutrient content of both the eggs and meat.

The study measured physical qualities like egg weight, height, and diameter, as well as internal qualities like the thickness of the egg white and the color of the yolk. They also tested for specific nutrients like vitamin D, iron, zinc, and healthy fats. Additionally, they had people taste the meat and eggs to see if there were differences in flavor and texture, and they tested for harmful bacteria.

This research approach is important because it tests a new, non-drug method that might improve food quality without adding expensive supplements. If the results hold up in larger studies, it could help farmers produce more nutritious food more affordably. However, because this is a pilot study with a small number of animals, the results need to be confirmed with bigger, more rigorous studies before anyone should change farming practices.

This study has several limitations that readers should understand: It was very small (only 50 chickens total), which means the results might not apply to larger groups. There’s no detailed explanation of exactly how the biofield energy treatment was performed, which makes it hard for other scientists to repeat the study. The study doesn’t explain the scientific mechanism for how this treatment might work. Additionally, there’s no information about whether the people measuring the eggs and meat knew which group was treated and which wasn’t—this could affect their measurements. The journal and impact factor information suggests this is a legitimate scientific publication, but the small size and design mean these results should be considered preliminary.

What the Results Show

The treated group of chickens showed major improvements across almost every measurement. The egg-laying rate increased by 28.38%, meaning the treated chickens laid significantly more eggs. The amount of meat produced increased by 40.95%, which is a very large increase. The eggs themselves were physically better—they were heavier, taller, wider, and had thicker egg whites and larger yolks compared to eggs from untreated chickens.

The nutrient content showed dramatic differences. Vitamin D levels (measured as cholecalciferol) were 140% higher in meat and 160% higher in eggs from treated chickens. Iron levels were 74% higher in meat and 95% higher in eggs. Zinc levels were 122% higher in meat and 71% higher in eggs. These are all nutrients that humans need for good health.

The treated group also had much higher levels of healthy fats. Linoleic acid (a type of omega-6 fat) increased by 383% in meat, and alpha-linolenic acid (a type of omega-3 fat) increased by 167% in eggs. Additionally, the eggs had 100% more lutein and 88% more cis-zeaxanthin, which are plant compounds that are good for eye health.

When people tasted the meat and eggs, they rated the treated group’s products as significantly better in flavor, texture, and overall quality.

Beyond the main findings, the study also tested for harmful bacteria in the meat and eggs. The treated group showed better microbial results, meaning there were fewer harmful bacteria present. The sensory testing (taste and texture evaluation) showed consistent improvements across multiple qualities in both the meat and eggs from treated chickens. All of these secondary findings pointed in the same direction—the treatment appeared to improve the products in multiple ways.

This study is one of the first to test biofield energy treatment on poultry. Most previous research on improving egg and meat quality has focused on changing diet, adding supplements, or improving living conditions. The dramatic nutrient increases reported here are larger than what’s typically seen with standard nutritional interventions, which is why these results need confirmation. Some previous studies have looked at biofield treatments in other contexts, but there’s limited scientific evidence supporting how or why such treatments would work on animals or their products.

This study has several important limitations. First, it’s very small—only 50 chickens is not enough to draw firm conclusions. Second, the study doesn’t clearly explain what the biofield energy treatment actually is or how it was performed, making it impossible for other scientists to repeat the work. Third, there’s no explanation of the scientific mechanism—we don’t know why this treatment would work. Fourth, the study doesn’t mention whether the people measuring the eggs and meat knew which group was treated, which could bias the results. Fifth, there’s no information about how long the treatment lasted or how often it was applied. Finally, this is a pilot study, meaning it’s preliminary research that needs to be followed up with larger, more carefully controlled studies before any firm conclusions can be drawn.

The Bottom Line

Based on this small pilot study alone, we cannot recommend that farmers or consumers change their practices. The results are interesting and suggest that biofield energy treatment might improve egg and meat quality, but much more research is needed. If you’re interested in more nutritious eggs and meat, current evidence-based recommendations include buying eggs and meat from chickens raised with good nutrition, proper living conditions, and humane treatment. Before making any dietary changes based on this research, talk to your doctor or a registered dietitian.

Farmers and poultry producers might be interested in this research as a potential way to improve product quality and reduce supplement costs. Consumers who want more nutritious eggs and meat should be aware of this research but shouldn’t expect to find biofield-treated products in stores yet. People with specific nutrient deficiencies (like low vitamin D or iron) should continue following their doctor’s advice rather than relying on this unproven treatment. Scientists and veterinarians should be interested in this as preliminary data that might warrant further investigation.

If this treatment does work, the study suggests that improvements in egg quality and nutrient content could be seen relatively quickly—the study was conducted over a standard laying cycle. However, since this is a pilot study, realistic expectations are that it will take several years of additional research before we know if this treatment is truly effective and safe for widespread use.

Want to Apply This Research?

  • If you purchase eggs or meat and want to track their nutritional quality, record the source of the product, the date purchased, and measure key nutrients like vitamin D, iron, and zinc through periodic blood tests (with your doctor’s guidance). Compare these levels over time if you switch to different sources of eggs and meat.
  • Use the app to log your egg and meat consumption and track your intake of vitamin D, iron, zinc, and omega-3 fatty acids. Set reminders to check nutrition labels and compare products. If interested in this research, you could use the app to note which sources of eggs and meat you purchase and track any changes in how you feel or your energy levels.
  • Create a long-term tracking system in the app to monitor your nutrient intake from eggs and meat over months. Set quarterly check-ins to review your vitamin D, iron, and zinc levels (through blood work with your doctor). Track any changes in energy, digestion, or overall health. Compare different sources of eggs and meat to see if you notice differences in quality or how you feel after eating them.

This research describes a pilot study on biofield energy treatment in chickens and should be considered preliminary. The study is very small and has not been independently verified by other researchers. Biofield energy treatment is not an established medical or veterinary treatment, and its effectiveness and safety have not been proven through rigorous scientific testing. Do not use this information to replace medical advice from your doctor or veterinary care from a licensed veterinarian. If you have concerns about nutrient deficiencies, consult with a healthcare provider. Always purchase eggs and meat from reputable sources that follow food safety standards. This research should not be used to make decisions about your diet or your family’s health without consulting qualified healthcare professionals.