Research note: Effects of different bone preparation methods (fresh, dry, and fat-free dry) on bone parameters and the correlations between bone breaking strength and the other bone parameters

Department of Poultry Science, Texas A & M University, College Station, Texas 77843-2472, USA.

A study was conducted to evaluate effects of different bone preparation methods on bone parameters and the correlations between bone breaking strength and the other bone parameters. Bone breaking strength is dramatically changed depending on bone preparation methods, whereas other bone parameters such as ash content and ash concentration are not significantly influenced by bone preparation methods. Thus, the objective of this study was to evaluate the effects of 3 bone preparations (fresh, dry, and fat-free dry) on bone parameters and the relationship between bone breaking strength and bone parameters. Sixty Single Comb White Leghorn hens were used for this study. Hens were euthanized by CO2 gas, and the right tibia and femur were collected. The bones were divided into 3 treatment groups: fresh, dry, and fat-free dry. There were no significant differences in fresh weight, bone volume, dried weight, ash weight, and ash concentration of tibia and femur among the treatments. However, fresh tibia (24.13 kg) exhibited more bone breaking strength compared with the dried (9.90 kg) and fat-free dried bones (7.41 kg) (P < 0.05). The bone breaking strength (20.97 kg) of fresh femur was also significantly higher than the dried (9.22 kg) and fat-free dried femurs (6.94 kg). The bone breaking strength of the fresh bone was highly correlated with dried weight, ash weight, and ash concentration, whereas that of the fat-free dried bone was poorly correlated with the other bone parameters. The results indicate that fresh bone gives better bone breaking strength correlated to the other bone parameters than dry or fat-free dry preparation.