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Adding chitosan nanoparticles of green tea extract in diluent and thawing temperatures ameliorate the post-thawed quality of Boer buck semen
Authors: Suherni Susilowati, Imam Mustofa, Tri Wahyu Suparyogi, Adeyinka Oye Akintunde, Djoko Agus Purwanto, Wurlina Wurlina, Suzanita Utama, Sri Mulyati
Number of views: 11
Objective: To improve the quality of post-thawing Boer buck semen
for artificial insemination by adding green tea extract chitosan
nanoparticles to skimmed egg yolk diluent, and the proper thawing
temperature.
Methods: The ejaculate of Boer buck was added to skimmed egg
yolk diluent without (the control group) and with adding 1 µg of
chitosan nanoparticles of green tea extract per mL of diluent (the
treatment group). Then, the diluted semen was filled in French mini
straws containing 60×10 6 live sperm per straw, frozen in a standard
protocol, and stored as frozen semen at −196 ℃ for a week. Six
replicates from each group were diluted for 30 s at 37 ℃ or 39 ℃
sterile water to evaluate the semen quality.
Results: Post-thawing (at 37 ℃ or 39 ℃ ) of live sperm,
progressive motility, and plasma membrane integrity were
lower compared to those of the pre-freezing stage (P<0.05).
Thawing at 37 ℃ resulted in no significant difference in live
sperm, progressive motility, and plasma membrane between the
control group and the treatment group (P>0.05). The live sperm,
progressive motility, and plasma membrane of the treatment group
in the pre-freezing stage, and post-thawed at 39 ℃ were higher
compared to those of the control group (P<0.05). There was no
significant difference in malondialdehyde (MDA) concentration,
DNA fragmentation, and catalase concentration of thawing at
37 ℃compared to those of 39 ℃ in the same group. The MDA
concentration and DNA fragmentation in thawing at 37 ℃ and
39 ℃ of the treatment group were significantly lower than those of
the control group (P<0.05). However, the catalase concentration
in thawing at 37 ℃ and 39 ℃ of the treatment group was not
significantly different than the control group (P>0.05).
Conclusions: Higher quality post-thawing Boer buck semen is
achieved by adding 1 µg/mL of chitosan nanoparticles of green tea
extract to the skimmed egg yolk diluent and thawing at 39 ℃.