Effect of egg yolk on enhancing quality of mrigal (Cirrhinus mrigala) spermatozoa during cryopreservation

Abstract

The present study was aimed at evaluating the role of egg yolk in maintaining the spermatological parameters of cryopreserved milt of the Indian major carp, Cirrhinus mrigala. Egg yolk was supplemented in the cryopreservation medium at three different concentrations viz., 5% (T1), 10% (T2) and 15% (T3). During the 42 days of cryopreservation, observations were made once in 7 days on motility parameters based on which the spermatological parameters in terms of motility duration, score, pattern and percentage were determined. The results were statistically analysed using paired ‘t’ test. Samples of milt cryopreserved with egg yolk at 10% (T2) concentration had significantly higher (p>0.025) motility duration (145±4.0 sec) than that of control (83.33±4.5 sec).