The Effects of Egg Yolk Concentration and Particle Size on Donkey Semen Preservation
| Autor: | Yongguang Shao, Chuanliang Ji, Shenming Zeng, Jie Yu, Hanxue Zhang, Huizhen Ye, Shumin Wang, Shuaishuai Wu |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
food.ingredient
Equine Chemistry Extender 0402 animal and dairy science Semen 04 agricultural and veterinary sciences 040401 food science 040201 dairy & animal science Sperm Cryopreservation law.invention 0404 agricultural biotechnology food Animal science law Yolk embryonic structures Particle size Donkey Sperm quality |
| Zdroj: | Journal of Equine Veterinary Science. 65:19-24 |
| ISSN: | 0737-0806 |
| Popis: | The aim of the study was to evaluate the effect of concentrations of egg yolk on cooling preservation and particle sizes on cryopreservation for donkey semen. Two experiments were carried out: (1) Determination of a suitable concentration of egg yolk during donkey semen cooled storage; and (2) evaluation of effects of egg yolk particles sizes on sperm quality after freezing-thawing. For experiment 1, the different concentrations (0%, 0.5%, 1.0%, 1.5%, 2.0%, and 2.5%) of egg yolk were added into the cooling extender, and the semen samples were preserved at 4°C for evaluation every 24 hours. The results demonstrated that the group of 1.0% egg yolk displayed higher total motility after 96 hours of preservation (P |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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