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In Vitro Comparison of Soybean Lecithin Based-Extender with Commercially Available Extender for Ram Semen Cryopreservation

Author(s): Mohsen Sharafi | Mohsen Forouzanfar | Sayed Morteza Hosseini | Mehdi Hajian | Somaye Ostadhosseini | Laleh Hosseini | Parvaneh Abedi | Nafiseh Nili | Hamid Reza Rahmani | Ahmad reza Javaheri | Mohammad Hossein Nasr Esfahani

Journal: International Journal of Fertility & Sterility
ISSN 2008-076X

Volume: 3;
Issue: 3;
Start page: 149;
Date: 2009;
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Keywords: Cryopreservation | Semen | Extender | In vitro | Embryo Development

Background: Egg yolk is the main cryoprotectant agent in semen freezing extenders which is usedin order to protect spermatozoa against cold shock. However, elimination of animal bioproductsfrom the cryopreservation protocol is becoming mandatory. Therefore, the aim of this study is tocompare a previously studied, homemade soya bean lecithin based extender with a commerciallyavailable extender for ram sperm cryopreservation.Materials and Methods: Samples from three rams were pooled and split into two equal aliquots anddiluted (1:20) with i%lecithin - 7%glycerol (L1G7) and Bioxcell®. The effects of L1G7 and Bioxcell® onsperm parameters and the in vitro fertilization ability of frozen-thawed ram spermatozoa were assessed.Results: The results of this study revealed no difference between the two extenders in terms of motility,viability, and capacitation status. The results of in vitro fertilization in terms of rate of blastocyst formationwere similar for both extenders, but significantly lower than that of freshly processed ram sperm.Conclusion: We conclude that both extenders are suitable for ram sperm cryopreservation.
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