Effects of Extenders on Fresh and Freezing Semen of Boer Goat

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• 作者：Phakatip Yodmingkwan^a ; Somchit Guntaprom^b ; Juggrid Jaksamrit^c ; Krittiya Lertchunhakiat^a ; ^{krittiya_2549@hotmail.com}
• 关键词：semen extender ; soybean lecithin ; egg yolk ; goat
• 刊名：Agriculture and Agricultural Science Procedia
• 出版年：2016
• 出版时间：2016
• 年：2016
• 卷：11
• 期：Complete
• 页码：125-130
• 全文大小：183 K
• 卷排序：11

文摘

The aim of this study was to evaluate the effect of soybean lecithin and egg yolk on semen quality of Boer goats. Semen of the three Boer bucks was collected using artificial vagina. In the first experiment, the semen samples were preserved in liquid state and subsequently were diluted with Tris-fructose-citric acid (TFC), Tris-fructose-citric acid + 1.5% soybean lecithin (TFCSL) and Tris-fructose-citric acid + 2.5% egg yolk (TFCEY). In the second experiment, the semen samples were cryopreserved in various freezing media as the same treatment with experiment 1. The results from the first experiment indicated that sperm motility and viability in TFCEY were significantly greater than those of TFCSL (P<0.05). In the second experiment, there was no difference in post-thawing quality of semen in TFCEY and TFCSL. In conclusion, extender containing 1.5% soybean lecithin is an alternative for the preparation for freezing goat semen.