Payame Noor University Experimental animal Biology 2322-2387 11 1 2022 06 22 The Effect of Soybean Lecithin in ‎Extender Replaced and Egg Yolk ‎on Semen Quality Parameters of ‎Arabian Ram After Freeze-‎Thawing Process The Effect of Soybean Lecithin in ‎Extender Replaced and Egg Yolk ‎on Semen Quality Parameters of ‎Arabian Ram After Freeze-‎Thawing Process 55 63 9428 10.30473/eab.2023.63159.1874 FA Azadeh Tabaei M.A., Department of Animal Science, College of Animal ‎Science and Food Technology, University of Khuzestan, ‎Khuzestan, Iran‎ Morteza Mamouei Professor, Department of Animal Science, College of Animal ‎Science and Food Technology, University of Khuzestan, ‎Khuzestan, Iran‎ Saleh Tabatabaei Vakili Associate Professor, Department of Animal Science, College of ‎Animal Science and Food Technology, University of ‎Khuzestan, Khuzestan, Iran‎ Khalil Mirzadeh Associate Professor, Department of Animal Science, College of ‎Animal Science and Food Technology, University of ‎Khuzestan, Khuzestan, Iran‎ Journal Article 2022 03 07 The aim of present study was to evaluation the effect of different levels of soybean lecithin in tris extender replaced with egg yolk on semen quality parameters of Arabic ram after freeze-thawing process. For this purpose, the experiment with numbers of 8 adult and healthy Arabic rams with an average weight of 75 <strong>±</strong> 5 kg were used in a completely randomized design. Semen samples were collected using electro ejaculator. Semen samples were mixed and after dilution, were divided in to 5 experimental groups. Treatments were increasing levels of soybean lecithin (0.5, 1, 1.5 and 2 percent) and egg yolk (15 percent) in tris base extender and 5 percent of glycerol. The 5 numbers of 0.5 ml straws from each treatment were filled. The straws were equivalence for 2 hours in 5˚C and then freezed. After 2 weeks, straws were thawed at 37˚C. Qualitative parameters of spermatozoa including the motility, viability, morphological abnormalities, membrane integrity and the pH of semen were evaluated. The resulted of this experiment showed that extender containing 1.5 percent of soybean lecithin significantly improved total motility and progressive motility, viability, morphological abnormalities and membrane integrity of Arabic ram spermatozoa compared to the other levels of lecithin as well as egg yolk (P<0.05). The most improvement have been observed at the 1.5 % soybean lecithin. Therefore, this level can be used in tris extender for maintaining of Arabic ram spermatozoa in freeze condition. The aim of present study was to evaluation the effect of different levels of soybean lecithin in tris extender replaced with egg yolk on semen quality parameters of Arabic ram after freeze-thawing process. For this purpose, the experiment with numbers of 8 adult and healthy Arabic rams with an average weight of 75 <strong>±</strong> 5 kg were used in a completely randomized design. Semen samples were collected using electro ejaculator. Semen samples were mixed and after dilution, were divided in to 5 experimental groups. Treatments were increasing levels of soybean lecithin (0.5, 1, 1.5 and 2 percent) and egg yolk (15 percent) in tris base extender and 5 percent of glycerol. The 5 numbers of 0.5 ml straws from each treatment were filled. The straws were equivalence for 2 hours in 5˚C and then freezed. After 2 weeks, straws were thawed at 37˚C. Qualitative parameters of spermatozoa including the motility, viability, morphological abnormalities, membrane integrity and the pH of semen were evaluated. The resulted of this experiment showed that extender containing 1.5 percent of soybean lecithin significantly improved total motility and progressive motility, viability, morphological abnormalities and membrane integrity of Arabic ram spermatozoa compared to the other levels of lecithin as well as egg yolk (P<0.05). The most improvement have been observed at the 1.5 % soybean lecithin. Therefore, this level can be used in tris extender for maintaining of Arabic ram spermatozoa in freeze condition. https://eab.journals.pnu.ac.ir/article_9428_21e5f4f6469d2a4501e78e98faadef1d.pdf