在冷保存前储存和单层离心对马精子冷存活的影响
M M Nunes1, J M Morrell2, F C C Santos3
1Universidade Federal de Viçosa (UFV), Viçosa, Minas Gerais (MG), Brasil; German Standard Group (GSG), Dubai, UAE.
Journal of equine veterinary science
|March 19, 2024
概括
在冷保存之前的短期冷藏会降低马精子的运动性,但单层离心法 (SLC) 会改善解后的质量,特别是对于良好的冷器. 坏的冷机需要立即进行SLC处理.
科学领域:
- 动物繁殖 动物繁殖
- 精子冷保存 精子冷保存
- 马类科学 马类科学
背景情况:
- 冷保存对于马类生殖质的保存至关重要.
- 精子运动是解后生命力的关键指标.
- 储存条件和加工方法显著影响精子质量.
研究的目的:
- 评估冷藏前短期冷藏 (8小时在5°C或15°C) 对马精子渐进运动 (PM) 的影响.
- 为了比较标准离心法 (SC) 与单层离心法 (SLC) 对储存精液中解后PM的疗效.
- 评估马匹冷性 (好的与坏的冷器) 对这些结果的影响.
主要方法:
- 来自马匹的精液被分类为好的或坏的冷器,在六个协议下进行稀释和处理:立即用SC或SLC结,在5°C或15°C下保存8小时,然后再使用SC或SLC.
- 在离心机前,离心机后和解后评估了渐进的运动性.
- 进行了统计分析,以确定存储,离心法和冷能力对PM的影响.
主要成果:
- 立即冷产生的PM比储存在5°C或15°C (P<0.0001) 的PM更高.
- 在所有储存条件下,SLC总是导致融化后的PM比SC更大 (P<0.05).
- 坏的冷柜在储存后呈现<30%的融化后PM,而好的冷柜在5°C或15°C储存时保持质量.
结论:
- 在冷保存之前,短期冷藏会对马精子运动有负面影响.
- 单层离心法是改善解后精子运动的卓越方法,特别是在储存后用于良好的冷器.
- 对于好的冷机,在5°C或15°C的温度下储存是SLC可行的,但坏的冷机需要立即使用SLC进行处理.
相关概念视频
01:02Sample Handling
Transportation of samples from the collection point to the laboratory, as well as storage and preservation techniques, are crucial for maintaining sample integrity and ensuring accurate and reliable test results.
Samples should be transported carefully from collection points to the laboratory. They should be properly sealed and clearly labeled to prevent cross-contamination. To preserve the sample integrity, optimal temperature conditions during transport are essential. This could involve using...
Samples should be transported carefully from collection points to the laboratory. They should be properly sealed and clearly labeled to prevent cross-contamination. To preserve the sample integrity, optimal temperature conditions during transport are essential. This could involve using...
01:22Sperm Structure and Semen Composition
During ejaculation, males release around 2-5 milliliters of semen, which is a complex mixture of mature sperm and various fluids produced by accessory glands. The mature sperm cells measure approximately 60 micrometers in length and consist of a head, neck, midpiece, and tail. The head is flattened and tapered, measuring about 4 to 5 micrometers in length. It contains a nucleus with condensed chromosomes and an acrosome, a cap-like structure filled with enzymes essential for penetrating the...
01:28Pasteurization and Food Preservation
Pasteurization is a widely employed thermal processing technique designed to enhance the safety and shelf life of perishable food and beverages. By subjecting products to specific high temperatures for controlled durations, this method effectively inactivates pathogenic microorganisms and spoilage enzymes without significantly compromising sensory qualities. The technique has been pivotal in food safety management, especially for consumables susceptible to microbial contamination such as milk,...
01:26Methods of Controlling Food Spoilage
Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...