Porcine Bone Marrow: Extraction Procedure and Characterization by Bone Type

Calhoun, C.M.; Schnell, T.D.; Mandigo, R. W.

doi:10.1016/s0309-1740(98)00062-x

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Cited by 7 publications

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“…Part of this variability is undoubtedly related to various clinical disorders, but variability in marrow iron that is unrelated to fat or clinical disorders also exists. Calhoun et al (1998) reported that porcine rib marrow had higher iron levels than the scapula or the vertebrae but marrow in these bone types did not differ in fat content. Nevertheless, porcine femur marrow had 74.3% fat and only 2.7 mg iron/100 g supporting our previous statement that increases in fat result in decreases in iron.…”

Section: Resultsmentioning

confidence: 97%