Effect of egg yolk lipids on the freezing of goat semen.

Jamunapari goat buck semen contained both phospholipase and lysophospholipase activities which remained active during dilution (Step I) with diluents containing egg yolk, cooling to 5 degrees C (Step II), glycerolization and equilibration (Step III) and freezing and thawing (Step IV). A quantitative estimate of the phosphatidyl choline and phosphatidyl ethanolamine before and after freezing revealed that the lipids in egg yolk added to dilute goat semen were not hydrolysed to lysophospholipids and free fatty acids. Seminal plasma was, therefore, not removed and goat semen was frozen in egg yolk citrate-glucose, egg yolk-tris and skim milk-egg yolk.