Effect of egg yolk powder on cryopreservation of mithun semen
DOI:
https://doi.org/10.56093/ijans.v88i1.79426Keywords:
Cryopreservation, Egg yolk powder, Mithun, Mobility and velocity parameters, Semen, Sperm morphological attributesAbstract
The present study was conducted to assess the effect of the egg yolk powder in place of fresh egg yolk (EY) in the semen diluent on semen morphological attributes (SMAs) and mobility & velocity profiles measured by computer assisted sperm analyser (CASA) in cryopreserved mithun semen. A total of 25 ejaculates were collected through rectal massage method from five healthy mithun bulls (five ejaculates in each bull) and diluted with the standard tris citrate glycerol (TCG) extender and were splited into four equal aliquots: Gr I: control (20% EY); Gr II, III and IV contained 5, 8 and 10% EY powder, respectively. SMAs, CASA parameters were evaluated following freezingthawing of semen. Result revealed significant (p<0.05) improvement was observed in these SMAs and CASA parameters in Gr II and III as compared to Gr I and IV. It was concluded that inclusion of 5% or 8% EY powder in semen diluent holds a clear advantage and higher benefits over 20% fresh EY in cryopreservation of mithun semen.
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