Table 1 Chemical composition of bone according to species, preservation time and anatomical part (Mean ± s.e.).

Sheep

74.77^b ± 0.84

62.76^a ± 0.41

5.06^b ± 0.36

30.85^a ± 0.39

Pig

79.66^a ± 0.84

54.24^b ± 0.41

13.51^a ± 0.36

28.46^b ± 0.39

Fresh

60.92^b ± 0.84

49.17^b ± 0.41

18.28^a ± 0.36

31.14^a ± 0.39

Dry (>3 months)

93.51^a ± 0.84

67.84^a ± 0.41

0.28^b ± 0.36

28.17^b ± 0.39

Tibia

80.58^a ± 1.02

60.50^a ± 0.51

9.52^c ± 0.44

27.85^b ± 0.47

Femur

76.77^a ± 1.02

58.22^c ± 0.51

11.53^a ± 0.44

27.42^b ± 0.47

Scapula

74.29^b ± 1.02

56.79^b ± 0.51

6.79^b ± 0.44

33.70^a ± 0.47