AI Article Synopsis
- The study aimed to establish a cryopreservation method for turbot semen and assess differences between frozen-thawed and fresh semen in terms of sperm motility, metabolism, and fertilization capacity.
- The best results for sperm preservation came from using a 1:2 dilution with a modified extender that included 10% BSA and 10% DMSO, with a successful reactivation rate of 60 to 80% after thawing.
- While frozen-thawed sperm showed lower motility compared to fresh samples, their velocity and respiratory rates remained similar, and although fertilization rates were reduced, they improved with higher sperm concentrations.
Article Abstract
The aim of this study was to develop a method for cryopreserving turbot semen and to compare sperm motility characteristics, metabolic status and fertilization capacity of frozenthawed and fresh semen. The best results were obtained when spermatozoa were diluted at a 1:2 ratio with a modified Mounib extender, supplemented with 10% BSA and 10% DMSO. For freezing sperm samples, straws were placed at 6.5 cm above the surface of liquid nitrogen (LN) and plunged in LN. The straws were thawed in water bath at 30 degrees C for 5 sec. Use of this simple method resulted in a 60 to 80% reactivation rate of the thawed spermatozoa. Although the percentage of motile spermatozoa in the frozen-thawed semen samples was significantly lower than in fresh semen, spermatozoa velocity and respiratory rate remained unchanged. The process of cryopreservation significantly decreased intracellular ATP content. The fertilization rate of frozen-thawed spermatozoa was significantly lower than that of fresh spermatozoa, but it increased with sperm concentration.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/s0093-691x(97)00276-8 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Want AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!