IMPACT OF REPLACING EGG YOLK WITH LECITHIN ON SPERM CHARACTERISTICS, BACTERIAL COUNT AND FERTILIZING ABILITY OF CRYOPRESERVED BUFFALO SEMEN. | ||
| Journal of Animal and Poultry Production | ||
| Article 4, Volume 5, Issue 6, June 2014, Pages 353-364 PDF (431.57 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jappmu.2014.70514 | ||
| Author | ||
| M. A. El-Sherbieny | ||
| Animal Production Research Institute, Agricultural Research Center, Egypt. | ||
| Abstract | ||
| Soy bean lecithin has been used to replace egg yolk in the semen extender. The aim of this study was to evaluate the effect of replacing egg yolk by soy-lecithin in tris extender on freezability and fertilizing capacity of buffalo semen. Semen from five buffalo bulls was frozen in tris extender containing 0.5, 1.0 and 2% soy-lecithin (treatments) or 15% egg yolk (control). Percentage of motility, livability and intact acrosome spermatozoa and also bacterial count was assessed in diluted, post-equilibrated and post-thawed semen. Results revealed insignificant differences in percentage of sperm motility in diluted semen. However, percentages of sperm motility, livability and intact acrosome spermatozoa increased (P<0.05) and bacterial count decreased (P<0.05) in post-equilibrated and post-thawed semen extended with 0.5% soy-lecithin. These results reflected in the highest conception rate (66.7%) of buffalo cows inseminated with semen containing 05% soy-lecithin compared with 53.3% in semen containing egg yolk (control). In conclusion, egg yolk could be replaced by soy-lecithin in tris-based extender at a level of 0.5% to increase fertilizing capacity of cryopreserved buffalo semen. | ||
| Keywords | ||
| Buffalo; frozen semen; sperm; bacterial count; fertility | ||
|
Statistics Article View: 265 PDF Download: 526 |
||
