Cooking food with bones in—nutritional differences?

I'm about to start my first batch of cat food! I'm going to get some bone-in meat (thighs), and rather than debone while raw, I was going to cook it a bit first so the meat falls off the bones. Does anyone know how that changes the nutritional profile? I know that when I slow cook chicken, gelatin/collagen proteins are extracted out of the bone/cartilage/etc into the broth, so I'm sure there must be some differences. I'm especially wondering if it will change the phosphorous percentage, since my cat has renal issues. Has anyone come across an answer to this in their cat nutrition adventures?

I happen to read an article recently that talks about the nutrient difference of  cooked vs raw http://www.thewholedog.org/artcookedfood.html

What I was wondering was more the difference between cooking food with and without the bones (and removing the bones after cooking), if the bones aren't part of the recipe.

ah ok. I am sorry I misunderstood. That is a good question. I have actually thought of too making a broth and using it instead of the water required for the boneless recipes. I don't know though if bones leach the calcium or how that would work sorry.

Geely said:

 
I happen to read an article recently that talks about the nutrient difference of  cooked vs raw http://www.thewholedog.org/artcookedfood.html

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I only skimmed that blog page but it looks like many other such posts I've seen by raw food advocates that greatly exaggerate the affect of cooking on nutrients. If nutrients were really so utterly destroyed by cooking as they seem to believe then how on earth do humans manage to survive while eating mostly nothing but these supposedly nutrient deficient cooked foods? Yes, some nutrients can be degraded by heat. The extent to which they are degraded is what gets so exaggerated.

samus said:

 
What I was wondering was more the difference between cooking food with and without the bones (and removing the bones after cooking), if the bones aren't part of the recipe.

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I've never seen any source that directly answers your question. My guess, and it is only a guess, is that for a relatively short cooking time since the bone stays mostly intact that few of the minerals contained in it would leach out. I would expect that some of the yummy marrow might leach out but that would be about it. Cooking bone for a long time, until it liquidfies or almost does, would be a different matter. But that doesn't seem to be what you are referring to.