Phosphates of animal origin can be an attractive source of phosphorus (P) for supplementation in pigs because they provide a more sustainable supply than phosphates of mineral origin, allowing the bones of healthy slaughtered animals to be recycled. This study aimed to compare the digestibility of phosphates from bone, extracted using two methods, with those of the two main forms of mineral phosphate. The digestibility and body retention of P and calcium were compared in 35 growing pigs (live weight of 30.6 kg) distributed over 5 experimental diets. The control diet was formulated with a low content of P (1.43 g/kg). The other four diets were supplemented to yield P contents that were similar to each other (3.28 g/kg), but lower than recommended (4.71 g absorbed P/d), to maximize the absorption of P. The four phosphates compared were monocalcium phosphate (MCP), dicalcium phosphate (DCP), phosphate derived from bovine bone after acid extraction (PBC-Os) and phosphate derived from pig bone after pressure treatment (PHA-Os). After two weeks of adaptation to the diet, pigs were housed in digestibility cages for 5 days and faeces and urine were individually and totally collected. Data were analysed according to an ANOVA model including the effects of the diet. The digestibility of the P of the diets was higher for MCP; lower for the control, DCP and PHA-Os; and intermediate for PBC-Os (P-value < 0.001). The digestibility of supplemented P did not differ for MCP and PBC-Os (78.3% and 63.8%, respectively) but was lower for DCP (45.4%) and PHA-Os (47.5%) than for MCP (P-value < 0.001). Thus, bone-derived phosphates can be used to replace MCP and DCP phosphates for P supplementation in pigs. This study also illustrates that the process of extracting phosphates from bones is likely to modify their nutritional value.