Cryopreservation of boar semen by egg yolk-based extenders containing lactose or fructose is better than sorbitol

• Main Authors: Panida CHANAPIWAT, Kampon KAEOKET, Padet TUMMARUK
• Other Authors: Mahidol University. Faculty of Veterinary Science. Department of Clinical Sciences and Public Health. Semen Laboratory
• Format: Article
• Language: English
• Published: 2015
• Subjects: energy; sperm freezing; sugar; swine; Open Access article
• Online Access: https://repository.li.mahidol.ac.th/handle/123456789/1664
• Institution: Mahidol University

The present study determined the effect of different types of sugars (lactose, fructose, glucose and sorbitol) used in egg yolk-based extender on the post-thawed boar semen quality. Twenty-two ejaculates from 6 fertility-proven Yorkshire boars were cryopreserved by liquid nitrogen vapor method. Sperm motility, viability, acrosome integrity and intact functional plasma membrane were determined at 0, 2 and 4 hr after thawing. It was found that the lactose-based extender resulted in a higher percentage of post-thawed sperm motility, viability, intact acrosome and functional plasma membrane than sorbitol-based extender (P<0.05) and fructose-based extender yielded a higher post-thawed sperm motility and viability than sorbitol-based extender (P<0.05). It could be concluded that sorbitol was not an effective sugar for the cryopreservation in boar semen.