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

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

		Reference values	Pig 1 (female, 45 kg)	Pig 2 (male, 32 kg)	Pig 3 (female, 39 kg)
Blood analyses	AP [U/I]	0 - 300^a	257	175	186
	Ca [mmol/L]	2.5–3.1^a	2.86	2.53	2.56
	P [mmol/L]	2.8–4.3^a	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 ± 20.4^b 495-524^c	486	438 ↓	475
	Ca [g/kg ffr DM]^d	154 ± 8.7^b 179-196^c	180	159	177
	P [g/kg ffr DM]^d	79.3 ± 3.4^b 107-118^c	83	75.1 ↓	83.5

^aReference values for blood in crossbreed grower pigs [35]
^bReference values for bone ashing results in this age-group had been previously established for the distal femur epiphysis at the institute [36]
^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]
^dGram per kilogram fat-free dry matter, AP alkaline phosphatase

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