Effect of different energy and protein levels on leg weakness and osteochondrosis in pigs

Abstract

The effects of energy level, protein level, and sex on leg weakness and osteochondrosis in slaughter pigs were studied, and correlations between these traits were estimated. The experiment consisted of 300 crossbred castrates and gilts, fed either restricted or ad libitum on three different levels of protein. The pigs were scored for 14 different leg weakness traits and the elbow and stifle joints were scored for osteochondrosis after slaughter. Energy level affected three of the leg weakness traits and the ‘total leg weakness score’ in the same direction: pigs fed ad libitum showed more pronounced problems than pigs in the restricted groups. There was no effect of energy level on osteochondrosis. Protein level and sex did neither affect leg weakness nor osteochondrosis. Osteochondral lesions in the medial humeral condyle were correlated with changes in the proximal radius: proximal edge of radius (r = 0.17, P < 0.05) and synovial fossa of radius (r = 0.28, P < 0.01). However, there were no significant correlations between changes in the elbow and stifle joints. There were no correlations between leg weakness traits and osteochondrosis, which might be due to the fact that the prevalence of severe joint lesions (osteochondritis dissecans) was very low.