The in vitro quality of spermatozoa from one elephant (Elephas maximus) was examined after chilled storage and directional freezing (DF). High-quality, non-contaminated ejaculates (77.6±6.0% progressive motility, 3.9±1.5 µg creatinine mL(-1) raw semen, 2.7±0.6% detached heads) were cryopreserved after 0 (0hStor), 12 (12hStor) and 24 h (24hStor) of chilled storage. At 0 h and 6h post-thawing, total motility, plasma membrane integrity, acrosome integrity, mitochondrial activity and normal morphology were similar (P>0.05) across treatments. In contrast, progressive motility, rapid velocity and several kinematic parameters were lower (P<0.05) for 24Stor compared with 0hStor at 0 h post-thaw. By 6 h post-thaw, amplitude of lateral head displacement and velocity parameters (average pathway, straight-line and curvilinear velocity) were lower (P<0.05) for 24hStor compared with 0hStor and 12hStor. DNA integrity was high and remained unchanged (P>0.05) across all groups and processing stages (1.6±0.6% of cells contained fragmented DNA). Results indicate that DF after up to 12 h of chilled storage results in a post-thaw sperm population of acceptable quality for artificial insemination. These findings have implications for the cryopreservation of sex-sorted spermatozoa, which typically undergo more than 12 h of chilled storage prior to sorting and preservation.
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http://dx.doi.org/10.1071/RD12129 | DOI Listing |
Foods
January 2025
School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
The correlation between spoilage bacteria and the degradation of aquatic food quality during chilled storage is substantial. However, our understanding of the precise roles of spoilage bacteria in oyster spoilage remains incomplete. The aim of this study was to explore the role of three dominant spoilage bacteria strains in oyster spoilage.
View Article and Find Full Text PDFSci Rep
January 2025
Department of Horticulture, Faculty of Agriculture, University of Zanjan, Zanjan, Iran.
This study investigated the mechanisms employed by exogenous dopamine application in alleviating chilling injury in kiwifruits during storage at 1 °C for 120 days. Our results indicated that dopamine treatment at 150 µM alleviated chilling injury in kiwifruits during storage at 1 °C for 120 days. By 150 µM dopamine application, higher SUMO E3 ligase (SIZ1) and target of rapamycin (TOR) genes expression accompanied by lower poly(ADP-Ribose) polymerase 1 (PARP1) and sucrose non-fermenting 1-related kinase 1 (SnRK1) genes expression was associated with higher salicylic acid, ATP, NADPH and proline accumulation in kiwifruits during storage at 1 °C for 120 days.
View Article and Find Full Text PDFMeat Sci
January 2025
College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, Shandong, PR China. Electronic address:
This study aimed to investigate the effects of dietary Bacillus subtilis (B. subtilis) supplementation in pigs on the meat color and oxidative stability of the meat under high‑oxygen packaging. The results showed B.
View Article and Find Full Text PDFFood Sci Technol Int
January 2025
Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran.
In the present study, the effects of psyllium gum/sodium-alginate (PG/SA) coatings incorporated with essential oil (HEO) and copper oxide nanoparticles (CuO NPs) on various properties of silver carp fillets were investigated and monitored over 15 days of chilled storage condition (4 °C ± 1). The control sample (uncoated), PG/SA with 3% CuO NPs, PG/SA with 1% HEO, and PG/SA with 3% CuO NPs and 1% HEO (PG/SA-HC) were examined through chemical, microbial, and sensory analysis. The results revealed that the PG/SA-HC sample after 15 days of refrigeration demonstrated a significantly lower value than the others for total viable counts (8.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China.. Electronic address:
The present study intended to investigate the properties of collagen peptide (CP)-astragaloside (AG) nanocomplexes (CPANs) improved oxidized hydroxypropyl starch (OHS)/chitosan (CS) (OC) film and to explore the preservation of chilled beef. The results indicated that AG significantly enhanced the stability, antioxidant capacity, and antibacterial properties of CP through mechanisms like static quenching and hydrophobic interactions. The incorporation of CPANs improved thickness, swellability, and water vapor blocking, UV-blocking and mechanical properties, antioxidant and antibacterial activity of OC film.
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