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High‐speed centrifugation of extender of freeze‐thaw boar semen
Author(s) -
Brito Camila R. C.,
Varela Junior Antonio Sergio,
Gheller Stela Mari M.,
Acosta Izani B.,
Anciuti Andreia N.,
Gatti Norton Luiz S.,
Silva Edenara A.,
Knabah Nathalia W.,
Corcini Carine D.
Publication year - 2021
Publication title -
reproduction in domestic animals
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.546
H-Index - 66
eISSN - 1439-0531
pISSN - 0936-6768
DOI - 10.1111/rda.13915
Subject(s) - extender , cryopreservation , semen , centrifugation , cryoprotectant , yolk , sonication , semen cryopreservation , andrology , chromatography , chemistry , biology , food science , anatomy , medicine , embryo , sperm motility , organic chemistry , polyurethane , microbiology and biotechnology
In semen cryopreservation, egg yolk is still widely used as a non‐penetrating cryoprotectant. Much has been developed in the search for alternatives for this biological product. This work aimed to evaluate the processed egg yolk through ultracentrifugation and/or sonication in the cryopreservation of swine semen. Twenty‐seven semen doses were purchased from a commercial boar stud and processed for cryopreservation using egg yolk lactose 11% (control) extender, processed using two different methods: high‐speed centrifugation and sonication. Then, they were submitted to freeze‐thawing protocol and were assessed for kinematic and cell structural parameters. Samples in which extenders underwent centrifugation had better results in velocity parameters, meanwhile those that only sonication was performed had poorest results in this parameter. The preservation of the membrane and mitochondria structure had better results when the diluent was only centrifuged in comparison with the other treatments. Therefore, centrifugation of extender containing egg yolk is important for better cryopreservation of swine semen.