Abstract
This study evaluated the effects of filtered deep-sea water (DSW) on laying performance, nutrient digestibility, egg yolk lipid composition, oxidative stability, and immunoglobulin Y (IgY) content in Lohmann Brown Lite hens. A total of 480 hens (25 weeks old) were assigned to four treatments: tap water (control), untreated DSW, reverse osmosis-treated DSW, and nanofiltration-treated DSW, with all DSW diluted 1:20. Over four weeks, production performance and water intake were recorded, and eggs were analyzed at the end of the trial. Filtered DSW, particularly RO- and NF-treated water, improved selected parameters of nutrient digestibility, including crude protein, energy, and ether extract utilization, although responses varied among treatments without affecting egg production, egg weight, or feed efficiency. Yolk fatty acid composition was not significantly altered, and unsaturated fatty acid concentrations did not increase significantly with DSW supplementation, while cholesterol, lipid oxidation (MDA), and IgY concentration were unchanged. These results indicate that filtered DSW may enhance specific aspects of nutrient utilization and modify egg mineral characteristics without compromising productivity or egg immunological properties.