Net joint kinetics in the limbs of pigs walking on concrete floor in dry and contaminated conditions.

In pigs (Sus scrofa), joint disorders are frequent leg problems, and inappropriate pigpen floors and slippery floor conditions may contribute to these problems. Therefore, this study first aimed to quantify the net joint kinetics (net joint moments and net joint reaction forces) in the forelimbs and hindlimbs of healthy pigs walking on solid concrete floors. Second, this study aimed to examine the effect of floor condition on the net joint kinetics. Kinematic (50-Hz video recordings) and kinetic (1-kHz force plate measurements) data were collected from 30 pigs and combined with body segment parameters from a cadaver study. Net joint kinetics was calculated by using a 2-dimensional inverse dynamic solution. Inverse dynamics have, to our knowledge, not been applied in pigs before. Dry, greasy, and wet floor conditions were tested with 10 pigs each. In the forelimbs, peak joint moment was less (P < 0.01) on greasy (0.184 +/- 0.012 Nm/kg, moment of force per kg of BW) than on dry (0.232 +/- 0.012 Nm/kg) or wet (0.230 +/- 0.012 Nm/kg) conditions. Additionally, the minimum forelimb joint moment was more negative (P < 0.05) on greasy (-0.119 +/- 0.009 Nm/kg) than on dry or wet (both -0.091 +/- 0.009 Nm/kg) conditions. The forelimb joint reaction forces and the hindlimb joint kinetics were unaffected by floor condition. The greatest (P < 0.001) joint moments occurred in the shoulder (-0.376 +/- 0.007 Nm/kg), elbow (0.345 +/- 0.009 Nm/kg), hip (0.252 +/- 0.009 Nm/kg), and tarsal (0.329 +/- 0.009 Nm/kg) joints, which may be related to the greater incidence of joint diseases in some of these joints. In conclusion, the forelimb joints of the pigs responded more markedly to floor condition than did their hindlimb joints, probably because the forelimbs carry more weight. In particular, between the dry and greasy floor conditions, the joint loading differed, most likely because the pigs adapted to a potentially slippery surface.