2010, Cilt 26, Sayı 1, Sayfa(lar) 045-049
The effects of different egg yolk concentrations used with soy bean lecithin-based extender on semen quality to freeze bull semen
Serpil Sariozkan1, Purhan Barbaros Tuncer2, Mustafa Numan Bucak2, Serhat Buyukleblebici2, Huseyin Kinet2, Ali Bilgen2
1Erciyes University, Safiye Cikrikcioglu Vocational College, Kayseri, Turkey
2Ministry of Agriculture and Rural Affairs, Lalahan Livestock Central Research Institute, Ankara, Turkey
Keywords: Soy bean lecithin, egg yolk, cryopreservation, semen parameters, bull
Abstract
Aim: The centrifuged egg yolk (CEY) was added at concentrations of 0.5 or 10% to a defined soy lecithin-based extender (Bioxcell®) used to freeze bull semen and their synergistic effects on post-thaw sperm motility, morphological abnormalities and membrane integrity assessed.

Materials and Methods: Ejaculates obtained from each Simmental bull (n:12) divided in three equal aliquots and diluted in CEY 5% (B5), 10% (B10) supplemented, and without any CEY (B0) in soy bean lecithin - based extender, respectively. Thereafter, they were frozen and thawed following a standart protocol. Sperm cryosurvival was evaluated in vitro by microscopic assessments of post-thaw sperm motility (by means of the CASA), acrosomal and other abnormalities (head, mid-pieces, and tail) and plasma membrane integrity (evaluated by HOST).

Results: In Simmental bulls, semen extended with B5 had significantly higher CASA motility and CASA progressive motility than those extended with the rest of extenders after freezing and thawing (p<0.001). There was no significant difference in VAP, VCL, and ALH among the three groups (p>0.05). For VSL (p<0.01) and LIN (p< 0.001), the highest values were obtained from B10 group. The highest percentages of acrosomal and other abnormalities were found in semen diluted in B10 (p<0.001). In the group frozen B5, the percentage of membrane integrity was significantly higher than that of the other groups (p<0.001).

Conclusion: The use of CEY 5% in combination with soy bean lecithin significantly improved bull semen freezability.

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