The effects of different egg yolk concentrations used with soy bean lecithin-based extender on semen quality to freeze bull semen
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Dosyalar
Tarih
2010
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi Veterinerlik Fakültesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Amaç: Boğa spermasını dondurmak için soya lesitin temelli sulandırıcıya (Bioxcell®) %5 ve 10 konsantrasyonlarında santrifüj edilmiş yumurta sarısı (SYS) katıldı ve bunların çözüm sonu sperm motilite, morfolojik anormallikler ve membran bütünlüğü üzerindeki sinerjistik etkileri değerlendirildi. Gereç ve Yöntem: Her bir Simental boğadan alınan ejakulatlar (n=12) üç eşit miktara ayrıldı ve sırasıyla %5 (B5), %10 (B10) SYS eklenmiş ve hiç SYS (B0) içermeyen soya lesitin temelli sulandırıcı ile sulandırıldı. Ardından standart protokollere göre donduruldu ve çözdürüldü. Spermatozoa kryocanlılığı, in vitro çözüm sonu motilite (CASA), akrozomal ve diğer anormallikler ve plasma membran bütünlüğü (HOST) yönünden değerlendirildi. Bulgular: Simental boğalarda, dondurma ve çözdürme sonrası B5 ile sulandırılan grupta, diğer sulandırıcılarla sulandırılan gruplardan önemli derecede daha yüksek CASA motilite ve CASA progresif motilite oranı elde edilmiştir (p<0.001). Gruplar arasında, VAP, VCL ve ALH yönünden önemli bir farklılık bulunmamıştır (p>0.05). En yüksek VSL (p<0.01) ve LIN değeri (p<0.001) B10 grubundan elde edilmiştir. Membran bütünlüğü oranı, B5 grubunda, diğer gruplara göre önemli derecede yüksek bulunmuştur (p<0.001). Öneri: Soya lesitinle kombine olarak sulandırıcıya %5 SYS eklenmesi boğa spermasının dondurulabilirliğini önemli derecede artırmıştır.
Aim: The centrifuged egg yolk (CEY) was added at concentrations of 0.5 or 10% to a defined soy lecithin-based extender (Bioxcell®) used to freeze bull semen and their synergistic effects on post-thaw sperm motility, morphological abnormalities and membrane integrity assessed. Materials and Methods: Ejaculates obtained from each Simmental bull (n:12) divided in three equal aliquots and diluted in CEY 5% (B5), 10% (B10) supplemented, and without any CEY (B0) in soy bean lecithin - based extender, respectively. Thereafter, they were frozen and thawed following a standart protocol. Sperm cryosurvival was evaluated in vitro by microscopic assessments of post-thaw sperm motility (by means of the CASA), acrosomal and other abnormalities (head, mid-pieces, and tail) and plasma membrane integrity (evaluated by HOST). Results: In Simmental bulls, semen extended with B5 had significantly higher CASA motility and CASA progressive motility than those extended with the rest of extenders after freezing and thawing (p<0.001). There was no significant difference in VAP, VCL, and ALH among the three groups (p>0.05). For VSL (p<0.01) and LIN (p< 0.001), the highest values were obtained from B10 group. The highest percentages of acrosomal and other abnormalities were found in semen diluted in B10 (p<0.001). In the group frozen B5, the percentage of membrane integrity was significantly higher than that of the other groups (p<0.001). Conclusion: The use of CEY 5% in combination with soy bean lecithin significantly improved bull semen freezability.
Aim: The centrifuged egg yolk (CEY) was added at concentrations of 0.5 or 10% to a defined soy lecithin-based extender (Bioxcell®) used to freeze bull semen and their synergistic effects on post-thaw sperm motility, morphological abnormalities and membrane integrity assessed. Materials and Methods: Ejaculates obtained from each Simmental bull (n:12) divided in three equal aliquots and diluted in CEY 5% (B5), 10% (B10) supplemented, and without any CEY (B0) in soy bean lecithin - based extender, respectively. Thereafter, they were frozen and thawed following a standart protocol. Sperm cryosurvival was evaluated in vitro by microscopic assessments of post-thaw sperm motility (by means of the CASA), acrosomal and other abnormalities (head, mid-pieces, and tail) and plasma membrane integrity (evaluated by HOST). Results: In Simmental bulls, semen extended with B5 had significantly higher CASA motility and CASA progressive motility than those extended with the rest of extenders after freezing and thawing (p<0.001). There was no significant difference in VAP, VCL, and ALH among the three groups (p>0.05). For VSL (p<0.01) and LIN (p< 0.001), the highest values were obtained from B10 group. The highest percentages of acrosomal and other abnormalities were found in semen diluted in B10 (p<0.001). In the group frozen B5, the percentage of membrane integrity was significantly higher than that of the other groups (p<0.001). Conclusion: The use of CEY 5% in combination with soy bean lecithin significantly improved bull semen freezability.
Açıklama
Anahtar Kelimeler
Soya lesitini, yumurta sarısı, kriyopreservasyon, sperma parametreleri, boğa, Soy bean lecithin, egg yolk, cryopreservation, semen parameters, bull
Kaynak
Eurasian Journal of Veterinary Sciences
WoS Q Değeri
Scopus Q Değeri
Cilt
26
Sayı
1
Künye
Sariozkan, S., Tuncer, P. B., Bucak, M. N., Buyukleblebici, S., Kinet, H., Bilgen, A., (2010). The effects of different egg yolk concentrations used with soy bean lecithin-based extender on semen quality to freeze bull semen. Eurasian Journal of Veterinary Sciences, 26 (1), 45-49.
