Vitrification Using Soy Lecithin and Sucrose: A New Way to Store the Sperm for the Preservation of Canine Reproductive Function
| Autor: | Maja Zakošek Pipan, Irma Virant Klun, Janko Mrkun, Margret L. Casal, N. Šterbenc |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
endocrine system
Sucrose food.ingredient canine Semen Article law.invention Simple Summary: Soy lecithin and sucrose were used at different concentrations to develop and compare different vitrification methods for the cryopreservation of canine semen. All of the sperm quality characteristics were effectively preserved after devitrification when vitrification extenders containing soy lecithin at 1% and 0.25 M sucrose were used. The results suggest that vitrification is effective fast and simple for cryopreservation of canine semen. Furthermore the use of soy lecithin in lieu of animal proteins (e.g. egg yolk) facilitates semen shipping to countries with strict import requirements 03 medical and health sciences chemistry.chemical_compound Semen quality fluids and secretions 0302 clinical medicine food law Yolk lcsh:Zoology Vitrification Food science lcsh:QL1-991 030219 obstetrics & reproductive medicine lcsh:Veterinary medicine General Veterinary urogenital system Extender 0402 animal and dairy science Fructose sucrose 04 agricultural and veterinary sciences soy lecithin 040201 dairy & animal science Sperm semen preservation chemistry lcsh:SF600-1100 Animal Science and Zoology |
| Zdroj: | Animals, Vol 10, Iss 653, p 653 (2020) Animals : an Open Access Journal from MDPI Animals Volume 10 Issue 4 |
| ISSN: | 2076-2615 |
| Popis: | A challenge in freezing semen for short and long-term availability is avoiding damage to intact spermatozoa caused by the freezing process. Vitrification protocols provide better results through less manipulation of semen and shorter freezing time compared to slow freezing techniques. Our research was aimed at improving vitrification methods for canine semen. Semen quality was determined in 20 ejaculates after collection. Each ejaculate was divided into eight aliquots, each with a different extender. The control extender contained TRIS, citric acid, fructose, and antibiotics. Soy lecithin and sucrose were added to the control extender at different concentrations to make up the test extenders and final concentration of 50 × 106 spermatozoa/mL. From each group, a 33µ L (1.65 × 106 spermatozoa) suspension of spermatozoa was dropped directly into liquid nitrogen and devitrified at least one week later and evaluated as before. Soy lecithin at 1% and 0.25 M sucrose added to the base vitrification media effectively preserved all sperm qualities. Our results demonstrate the effectiveness of our methods. Vitrification media containing sucrose and soy lecithin cause a minimal decline in quality of canine semen after devitrification. Furthermore, extenders used in our research did not contain egg yolk, which was replaced by soy lecithin, thus allowing for ease of shipping to other countries with strict requirements. |
| Databáze: | OpenAIRE |
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