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In the development of new strategies for different spine fixation methods, new methods must be tested biomechanically under in vitro conditions before clinical trials can be performed. The effect of different conservation mode on the mechanical properties of vertebrae is an important question. The aim of our research was to determine the effects of three different conservation methods (fresh, no conservation – F; fresh-frozen – FF, alcohol-glycerin-fixation – AG; cooling-storage – CS). 100 swine vertebrae (Th4-Th8) were dimidiated into two specimens. These 200 specimens were assigned to four different groups. After conservation, the Young modulus and compressive strength were determined and compared to the same properties of fresh specimens. After 48-hour cooling the Young modulus and the compressive strength decreased by 39%. After 27-day freezing the Young modulus and the compressive strength decreased by 5%. After 27-day storage in ethyl-alcohol the Young modulus decreased by 12% and the compressive strength increased by 57%. The different conservation methods significantly influenced the mechanical properties of swine vertebrae. Mechanical properties were influenced less by frozen storage, so this type of storage is recommended for the conservation of vertebrae.

Effect of different conservation methods on some mechanical properties of swine bone