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Effect of egg yolk plasma on dog sperm cryopreservation
Author(s) -
Corcini C. D.,
Goularte K. L.,
Bongalhardo D. C.,
Lucia T.,
Jardim R. D.,
Varela Junior A. S.
Publication year - 2016
Publication title -
andrologia
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.633
H-Index - 59
eISSN - 1439-0272
pISSN - 0303-4569
DOI - 10.1111/and.12411
Subject(s) - spermatozoon , extender , cryopreservation , acrosome , yolk , andrology , sperm , electroejaculation , semen cryopreservation , semen , biology , sperm motility , fertilisation , chemistry , anatomy , reproductive technology , medicine , embryo , food science , microbiology and biotechnology , organic chemistry , polyurethane
Summary This study evaluated the quality of frozen‐thawed dog spermatozoon after the inclusion of egg yolk plasma ( EYP ) instead of whole egg yolk ( EY ) in the cryopreservation extender and after distinct periods of exposure to EYP . Seven mongrel dogs were used as sperm donors, and EYP was obtained by centrifugation. In Experiment 1, post‐thawing sperm motility ( MOT ) and integrity of membrane ( INT ) and acrosome ( ACR ) were superior for spermatozoon extended with 20% EYP T2 than with 20% EY ( P < 0.05), although normal sperm morphology ( MOR ) did not differ ( P > 0.05). In Experiment 2, after ejaculates extended with 20% EYP were cooled at 5°C for 2, 6 and 10 h before freezing, MOT , INT and ACR were similar among periods ( P > 0.05). Thus, dog spermatozoon extended with 20% EYP can be kept cooled for up to 10 h prior to freezing, achieving post‐thawing quality greater than that obtained with the inclusion of EY in freezing extenders.