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Cryoprotective Assessment of Egg Yolk, Low Density Lipoprotein and Their Combination through Antioxidative Enzyme Level in Buck Semen

Mukul Anand Sarvajeet Yadav Arun Kumar Madan Shalini Vaswani Pankaj Kumar Shukla
Vol 8(3), 80-86
DOI- http://dx.doi.org/10.5455/ijlr.20170808054941

Effect of egg yolk, Low density lipoproteins and their combination on live percentage and its correlation with antioxidative enzyme level in Barbari buck spermatozoa was evaluated. Semen was collected biweekly from four healthy Barbari bucks using artificial vagina and pooled. Three aliquots, viz. T-1, T-2 and T-3 were prepared for treatment. T-1 was diluted with extender containing 15% egg yolk, T-2 with extender containing 8% LDL while T-3 with extender containing 15% egg yolk supplemented with 3% LDL to reach final concentration of 200 million spermatozoa per ml. Diluted samples were cryopreserved and evaluated for live percentage and antioxidative enzymes after equilibration and freeze-thawing process. Significantly higher values of antioxidative enzymes viz., Catalase, Superoxide dismutase, Glutathione reductase and Glutathione peroxidase were observed in T-3, followed by T-2 and T-1, both after equilibration and freeze thawing. A high correlation was observed between live percentage of spermatozoa and Catalase, Superoxide dismutase, Glutathione reductase and Glutathione peroxidase at different stages of cryopreservation and thawing. It can be concluded that the extender containing 15% egg yolk and 3% LDL has better cryoprotective capacity as compared to LDL or egg yolk utilized for semen cryopreservation.


Keywords : Artificial Insemination Cryopreservation Lipoprotein Semen Yolk

Abstract Read : 78 Downloads : 28
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