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Table 5 Results of blood analyses and femoral ashing of the three pigs

From: Lameness in fattening pigs – Mycoplasma hyosynoviae, osteochondropathy and reduced dietary phosphorus level as three influencing factors: a case report

  Reference values Pig 1
(female, 45 kg)
Pig 2
(male, 32 kg)
Pig 3
(female, 39 kg)
Blood analyses AP [U/I] 0 - 300a 257 175 186
Ca [mmol/L] 2.5–3.1a 2.86 2.53 2.56
P [mmol/L] 2.8–4.3a 2.96 2.69 2.79
hemoglobin [g/L] 0.27 0.4 0.35
Bone ashing Bone length (mm) 171 142 158
Bone diameter (mm) 22 19 22
Total fat-free weight of piece of femur used for analysis (g) 27.98 20.80 22.99
Total ash content of piece of femur used for analysis (g) 13.60 9.11 10.92
DM [g/kg] 473 379 422
Ash [g/kg ffr DM]d 493 ± 20.4b
495-524c
486 438 ↓ 475
Ca [g/kg ffr DM]d 154 ± 8.7b
179-196c
180 159 177
P [g/kg ffr DM]d 79.3 ± 3.4b
107-118c
83 75.1 ↓ 83.5
  1. aReference values for blood in crossbreed grower pigs [35]
  2. bReference values for bone ashing results in this age-group had been previously established for the distal femur epiphysis at the institute [36]
  3. cIn addition, study findings for the third metacarpal bone of finishing pigs fed different phosphorus sources are recorded [37]. Ranges include results from feeding groups with calculated Ca of 0.78% and P of 0.56% in nursery and Ca of 0.65% and P of 0.43% in fattening diets [37]
  4. dGram per kilogram fat-free dry matter, AP alkaline phosphatase