Effects of α- Linolenic and linoleic fatty acids, with or without trehalose and sucrose on quality of Markhoz goat frozen-thawed spermatozoa

Document Type : Research Paper

Authors

1 Faculty staff

2 Faculty Staff

3 Ms.S. educuated Student

Abstract

The aim of this study was to evaluate the effects of α- linolenic and linoleic fatty acids, trehalose and sucrose on quality of Markhoz goat frozen-thawed sperm cells. Semen was collected from 4 mature goats using an artificial vagina, evaluated, pooled and divided into 11 aliquots and extended 1:10 with basic tris diluent containing different fatty acids. The motility, progressive motility, viability, acrosome and membrane integrity of frozen spermatozoa have been evaluated after thawing. The results indicated that α- linolenic was significantly the best diluent, while the linoleic acid decreased significantly the quality of spermatozoa, except membrane integrity. Moreover, the use of trehalose and sucrose in diluents decreased significantly the sperm cells characteristics. In addition, the result presented that α- linolenic acid in combination with trehalose improved significantly the rate of acrosome and membrane integrity, but decreased the motility and progressive motility of frozen-thawed spermatozoa. Moreover, the treatments containing all antioxidants and diluents containing linoleic acid and sugars decreased significantly the rate of assessed parameters. In conclusion, the results in this study indicated that using of 20 mg α-linolenic acid in diluent alone and in combination with trehalose can be suitable for cryopreservation of Markhoz goat sperm cells.

Keywords

References

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Animal Sciences Journal
Volume 30, Issue 114
June 2017
Pages 35-42

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