Effect of Different Thawing Methods on Bull’s Semen Characteristics
The aim of the study was to evaluate the influence of different thawing methods on bull’s semen characteristics. The semen was collected and processed from 8 bulls (Holstein, n = 4; Czech Fleckvieh, n = 4) kept in private Sire insemination Centre. Four different thawing methods were tested: control...
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| Format: | Article |
| Language: | English |
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Mendel University Press
2017-01-01
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| Series: | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
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| Online Access: | https://acta.mendelu.cz/65/3/0815/ |
| _version_ | 1818303072187711488 |
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| author | Martina Doležalová Martin Ptáček Luděk Stádník Jaromír Ducháček |
| author_facet | Martina Doležalová Martin Ptáček Luděk Stádník Jaromír Ducháček |
| author_sort | Martina Doležalová |
| collection | DOAJ |
| description | The aim of the study was to evaluate the influence of different thawing methods on bull’s semen characteristics. The semen was collected and processed from 8 bulls (Holstein, n = 4; Czech Fleckvieh, n = 4) kept in private Sire insemination Centre. Four different thawing methods were tested: control thawing methods (temperature = 38.5 °C, time = 30 seconds), slow thawing method (temperature = 30 °C, time = 50 seconds), moderate thawing method (temperature = 50 °C, time = 15 seconds), rapid thawing rate (temperature = 70 °C, time = 3 seconds). The percentage rate of total and progressive motile spermatozoa above head as well as movement characteristics of straight‑line velocity (VSL, µm/s) and linearity (LIN, %) were recorded using CASA system immediately after thawing and after 2 hrs. of heat incubation (±38 °C). Subsequently the differences between semen characteristics measured immediately after thawing and after 2 hours of incubation were calculated. The data were analyzed with SAS software. All the evaluated semen traits reached significantly lowest values in total motility (−8 % to −10.5 %, P < 0.05), progressive motility (−5.6 % to −10 %, P < 0.05) VSL (−3.9 µm/s to −9 µm/s, P < 0.05) and LIN (−1.5 % to −4.8 %, P < 0.05) in control thawing method immediately after the thawing compared to others. However, these differences were negligible after 2 hrs. of incubation. The highest values of progressive motility and movement characteristics after thawing and after 2 hours incubation were detected using slow thawing method. Moreover, the rapid method of thawing showed the significantly the lowest results in progressive motility (−3.6 % to −6.6 %), VSL (−3.2 to −5.6 µm/s) and LIN (−3 % to −4.6 %) characteristics assessed after 2 hrs. of incubation compared the others (P < 0.05). Control method of thawing was most stable during the incubation and showed the significantly lowest decrease of total motility (−7.6 % to −11.8 %, P < 0.05), progressive spermatozoa motility above head (−7.5 % to −9.8 %, P < 0.05) and VSL characteristics (−2.4 to −9.7 µm/s, P < 0.05) during incubation. Therefore, this thawing protocol can be recommended at this study based on the lowest spermatozoa characteristics decline during incubation for using artificial insemination. |
| first_indexed | 2024-12-13T05:48:59Z |
| format | Article |
| id | doaj.art-b5b7255d44444ad0adca6dce09283880 |
| institution | Directory Open Access Journal |
| issn | 1211-8516 2464-8310 |
| language | English |
| last_indexed | 2024-12-13T05:48:59Z |
| publishDate | 2017-01-01 |
| publisher | Mendel University Press |
| record_format | Article |
| series | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
| spelling | doaj.art-b5b7255d44444ad0adca6dce092838802022-12-21T23:57:36ZengMendel University PressActa Universitatis Agriculturae et Silviculturae Mendelianae Brunensis1211-85162464-83102017-01-0165381582210.11118/actaun201765030815Effect of Different Thawing Methods on Bull’s Semen CharacteristicsMartina Doležalová0Martin Ptáček1Luděk Stádník2Jaromír Ducháček3Department of Animal Husbandry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 957, 165 21 Prague 6 – Suchdol, Czech RepublicDepartment of Animal Husbandry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 957, 165 21 Prague 6 – Suchdol, Czech RepublicDepartment of Animal Husbandry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 957, 165 21 Prague 6 – Suchdol, Czech RepublicDepartment of Animal Husbandry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 957, 165 21 Prague 6 – Suchdol, Czech RepublicThe aim of the study was to evaluate the influence of different thawing methods on bull’s semen characteristics. The semen was collected and processed from 8 bulls (Holstein, n = 4; Czech Fleckvieh, n = 4) kept in private Sire insemination Centre. Four different thawing methods were tested: control thawing methods (temperature = 38.5 °C, time = 30 seconds), slow thawing method (temperature = 30 °C, time = 50 seconds), moderate thawing method (temperature = 50 °C, time = 15 seconds), rapid thawing rate (temperature = 70 °C, time = 3 seconds). The percentage rate of total and progressive motile spermatozoa above head as well as movement characteristics of straight‑line velocity (VSL, µm/s) and linearity (LIN, %) were recorded using CASA system immediately after thawing and after 2 hrs. of heat incubation (±38 °C). Subsequently the differences between semen characteristics measured immediately after thawing and after 2 hours of incubation were calculated. The data were analyzed with SAS software. All the evaluated semen traits reached significantly lowest values in total motility (−8 % to −10.5 %, P < 0.05), progressive motility (−5.6 % to −10 %, P < 0.05) VSL (−3.9 µm/s to −9 µm/s, P < 0.05) and LIN (−1.5 % to −4.8 %, P < 0.05) in control thawing method immediately after the thawing compared to others. However, these differences were negligible after 2 hrs. of incubation. The highest values of progressive motility and movement characteristics after thawing and after 2 hours incubation were detected using slow thawing method. Moreover, the rapid method of thawing showed the significantly the lowest results in progressive motility (−3.6 % to −6.6 %), VSL (−3.2 to −5.6 µm/s) and LIN (−3 % to −4.6 %) characteristics assessed after 2 hrs. of incubation compared the others (P < 0.05). Control method of thawing was most stable during the incubation and showed the significantly lowest decrease of total motility (−7.6 % to −11.8 %, P < 0.05), progressive spermatozoa motility above head (−7.5 % to −9.8 %, P < 0.05) and VSL characteristics (−2.4 to −9.7 µm/s, P < 0.05) during incubation. Therefore, this thawing protocol can be recommended at this study based on the lowest spermatozoa characteristics decline during incubation for using artificial insemination.https://acta.mendelu.cz/65/3/0815/CASAprogressive motilitytotal motilityVSLLIN |
| spellingShingle | Martina Doležalová Martin Ptáček Luděk Stádník Jaromír Ducháček Effect of Different Thawing Methods on Bull’s Semen Characteristics Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis CASA progressive motility total motility VSL LIN |
| title | Effect of Different Thawing Methods on Bull’s Semen Characteristics |
| title_full | Effect of Different Thawing Methods on Bull’s Semen Characteristics |
| title_fullStr | Effect of Different Thawing Methods on Bull’s Semen Characteristics |
| title_full_unstemmed | Effect of Different Thawing Methods on Bull’s Semen Characteristics |
| title_short | Effect of Different Thawing Methods on Bull’s Semen Characteristics |
| title_sort | effect of different thawing methods on bull s semen characteristics |
| topic | CASA progressive motility total motility VSL LIN |
| url | https://acta.mendelu.cz/65/3/0815/ |
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