Journal
THERIOGENOLOGY
Volume 84, Issue 7, Pages 1172-1175Publisher
ELSEVIER SCIENCE INC
DOI: 10.1016/j.theriogenology.2015.06.018
Keywords
Soybean lecithin; Cryoprotectant; Sperm cryopreservation; Fertility
Categories
Funding
- Ministry of Education, Science, Sports and Culture of Japan [22500386]
- Grants-in-Aid for Scientific Research [22500386] Funding Source: KAKEN
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This study was conducted to investigate whether soy lecithin can be used as an alternative cryoprotectant to establish a procedure that does not require the use of egg yolk to cryopreserve rabbit strains. Semen from Japanese White rabbits was frozen with HEPES extender containing 20% egg yolk (EYH), 0.5% (Lec-0.5), 1.5% (Lec-1.5), 2.5% (Lec-2.5), or 3.5% (Lec-3.5; wt/vol) lecithin (type IV-S, >= 30%), and the motility of thawed sperm was analyzed. The sperm motility in the Lec-1.5 group was significantly higher than that in the Lec-2.5 and 3.5 groups and equivalent to the EYH group. From 17 rounds of artificial insemination with frozen-thawed sperm in the EYH and Lec-1.5 groups, 12 rabbits in both groups were pregnant (70.6%) and delivered offspring. The litter size was 33 in the EYH group and 5.1 in the Lec-1.5 group. These results indicate that soy lecithin can be used as a substitute for egg yolk as a cryoprotectant on the basis of motility and fertility of the frozen-thawed rabbit sperm and that 1.5% lecithin (type IV-S, >= 30%) in the semen extender was the optimum concentration for rabbit sperm cryopreservation. (C) 2015 Elsevier Inc. All rights reserved.
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