The Effect of Soybean Lecithin in ‎Extender Replaced and Egg Yolk ‎on Semen Quality Parameters of ‎Arabian Ram After Freeze-‎Thawing Process

Tabaei, Azadeh; Mamouei, Morteza; Tabatabaei Vakili, Saleh; Mirzadeh, Khalil

doi:10.30473/eab.2023.63159.1874

Document Type : Article

Authors

¹ M.A., Department of Animal Science, College of Animal ‎Science and Food Technology, University of Khuzestan, ‎Khuzestan, Iran‎

² Professor, Department of Animal Science, College of Animal ‎Science and Food Technology, University of Khuzestan, ‎Khuzestan, Iran‎

³ Associate Professor, Department of Animal Science, College of ‎Animal Science and Food Technology, University of ‎Khuzestan, Khuzestan, Iran‎

https://doi.org/10.30473/eab.2023.63159.1874

Abstract

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 ± 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.

Keywords

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Experimental animal Biology

The Effect of Soybean Lecithin in ‎Extender Replaced and Egg Yolk ‎on Semen Quality Parameters of ‎Arabian Ram After Freeze-‎Thawing Process

References

References

Volume 11, Issue 1 - Serial Number 41
No.1
June 2022
Pages 55-63

The Effect of Soybean Lecithin in ‎Extender Replaced and Egg Yolk ‎on Semen Quality Parameters of ‎Arabian Ram After Freeze-‎Thawing Process

References

References

Volume 11, Issue 1 - Serial Number 41 No.1June 2022Pages 55-63

Volume 11, Issue 1 - Serial Number 41
No.1
June 2022
Pages 55-63