IMPACT OF REPLACING EGG YOLK WITH LECITHIN ON SPERM CHARACTERISTICS, BACTERIAL COUNT AND FERTILIZING ABILITY OF CRYOPRESERVED BUFFALO SEMEN.

Document Type : Original Article

Author

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

Journal of Animal and Poultry Production
Volume 5, Issue 6
June 2014
Pages 353-364

Files

Share

How to cite

Statistics