Izvorni znanstveni članak

Comparison of egg yolk-based and soybean lecithin-based extenders for cryopreservation of boar semen

Pachara Pearodwong ; Faculty of Veterinary Science, Chulalongkorn University, Bangkok, Thailand
Junpen Suwimonteerabutr ; Faculty of Veterinary Science, Chulalongkorn University, Bangkok, Thailand
Janyaporn Rungruangsak ; Embryo Transfer Technology and Germplasm Research Center, Pakchong, Nakhonratchasima, Thailand
Padet Tummaruk orcid.org/0000-0001-7000-4371 ; Faculty of Veterinary Science, Chulalongkorn University, Bangkok, Thailand

Sažetak

This study investigated the effects of using egg yolk and/or lecithin combinations in semen extender on frozen-thawed boar sperm quality. A total of 19 ejaculates from 8 Duroc boars were included. Each ejaculate was aliquoted and cryopreserved in three different extenders containing only egg yolk (20.0%; group I), only lecithin (6.0%; group II) and a combination of egg yolk (10.0%) and lecithin (3.0%) (group III). Frozen-thawed sperm motility, motion characteristics, viability, acrosome integrity, membrane permeability and mitochondrial activity were evaluated using a computer assisted sperm analysis system, SYBR-14/ Ethidiumhomodimer-1, FITC-PNA, sHOST test and JC-1 staining. The frozen-thawed sperm motility in groups I and III did not differ significantly (P>0.05), though the combination of extenders was better than group II (P<0.05). Motion characteristics, including straight-line velocity (VSL), linearity (LIN) and wobble coefficient (WOB), were higher in groups I and III than in group II (P<0.05). Likewise, sperm viability, membrane permeability and mitochondrial activity were higher in groups I and III than in group II (P<0.05). In conclusion, the use of lecithin without egg yolk in cryopreserved boar semen extender impaired frozen- thawed sperm quality. Thus, using either 20.0% egg yolk or a combination of 10.0% egg yolk and 3.0% lecithin is recommended for cryopreserved boar semen extender.

Ključne riječi

boar; lecithin; sperm cryopreservation; sperm quality

Hrčak ID:

228318

URI

https://hrcak.srce.hr/228318

Datum izdavanja:

21.11.2019.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.297 *