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The advantages of low-density lipoproteins in the cryopreservation of bull semen

文献类型： 外文期刊

作者： Hu, Jian-Hong 1 ; Jiang, Zhong-Liang 1 ; Lv, Rui-Kai 1 ; Li, Qing-Wang 1 ; Zhang, Shu-Shan 3 ; Zan, Lin-Sen 1 ; Li, Ya 1 ;

作者机构： 1.NW A&F Univ, Coll Anim Sci & Technol, Yangling 712100, Shaanxi Prov, Peoples R China

2.Yanshan Univ, Coll Environm & Chem Engn, Qinhuangdao 066004, Hebei, Peoples R China

3.Shanghai Acad Agr Sci, Husb & Vet Res Inst, Shanghai 201106, Peoples R China

关键词： Low-density lipoproteins;Cryopreservation;Bull semen;Semen quality parameters;Anti-oxidant activities

期刊名称：CRYOBIOLOGY （ 影响因子：2.487； 五年影响因子：2.641 ）

ISSN： 0011-2240

年卷期： 2011 年 62 卷 1 期

页码：

收录情况： SCI

摘要： Egg low-density lipoprotein (LDL) was added at concentrations (w/v) of 7%, 8% or 9% to the extenders used to freeze bull semen and its effects on seminal parameters and anti-oxidant activities of frozen-thawed sperm were assessed. Analysis of data showed that sperm exposed to 8% LDL exhibited the greatest percentages of sperm motility, acrosome integrity and membrane integrity, compared to the control which differed from the treatment groups by replacing LDL with 20% egg yolk (P < 0.05). No difference was observed for membrane integrity between 8% and 9% LDL groups (P > 0.05). The extender supplemented with LDL did not exhibit improvement in SOD levels. However, 8% LDL group favored the highest anti-oxidant activities of CAT. GSH-Px and GSH in comparison to other groups (7%, 9% LDL and the control) (P < 0.05). No difference was observed for CAT activity between 9% LDL and the control group. In conclusion, sperm cryopreserved in the extender containing 8% LDL in place of egg yolk exhibited the greatest percentages of post-thaw sperm motility, acrosome integrity and membrane integrity, in comparison with the control, and favored the highest anti-oxidant activities of CAT, GSH-Px and GSH in comparison with other groups. The replacement of egg yolk by LDL in the composition of extenders was beneficial for bull sperm cryopreservation. (C) 2011 Elsevier Inc. All rights reserved.

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