Biodynamized water on hens

Increased production, quality & health of laying hens *:

  • Productivity of the meat increased by + 11% in 2 monthsie + 200 grams of meat for “dynamized” hens
  • Increase in the meat / fat ratio
  • Decrease in chicken mortality (x 3!)
  • Increase in egg production + 10%
  • Increased in overall hen health (less sickness and more energetic)
  • Increased taste in the quality of the meat
  • Improved feather luster

* Analysis in 2008 of the Chemistry department, Tarbiat Moallem University, Sabzevar, Iran; 2-year study, 2 groups of 50 hens​

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