Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/31627
Título : In vitro addition of docosahexaenoic acid improves the quality of cooled but not frozen–thawed stallion semen
Autor: Silva, D. M.
Holden, S. A.
Lyons, A.
Souza, J. C.
Fair, S.
Palavras-chave: Polyunsaturated fatty acids
Docosahexaenoic acid
Equine fertility
Ácidos graxos poliinsaturados
Ácido docosahexaenóico
Fertilidade equina
Publicador: Csiro Publishing
Data da publicação: 2016
Referência: SILVA, D. M. et al. In vitro addition of docosahexaenoic acid improves the quality of cooled but not frozen–thawed stallion semen. Reproduction, Fertility and Development, Melbourne, v. 29, n. 10, p. 2021-2027, 2016.
Abstract: The aim of the present study was to assess the effect of the addition of docosahexaenoic acid (DHA) on the in vitro quality of cooled and frozen–thawed stallion semen. In Experiment 1, semen from 10 stallions was collected (three ejaculates per stallion). Semen was diluted to 100 × 106 spermatozoa mL–1 with 0.02 mM vitamin E (VE) and 0, 1, 10 or 20 ng mL–1 DHA and frozen. Semen was thawed and total motility (TM), rapid progressive motility (PM), acrosome integrity, membrane fluidity and morphology were assessed. In Experiment 2, semen from three stallions was collected (three ejaculates per stallion) and frozen as in Experiment 1, but VE and DHA were added after thawing. TM and PM were assessed at 30, 60 and 120 min and viability, acrosome integrity and membrane fluidity were evaluated at 30 min. In Experiment 3, semen from five stallions was collected (one to three ejaculates per stallion), diluted to 20 × 106 spermatozoa mL–1 and stored at 4°C. After 1, 24, 48 and 72 h, TM, PM, viability, membrane fluidity and lipid peroxidation were assessed. The addition of DHA had no effect on frozen semen (Experiments 1 and 2) but improved TM, PM and membrane fluidity in cooled stallion semen.
URI: https://www.publish.csiro.au/RD/RD16473
http://repositorio.ufla.br/jspui/handle/1/31627
Idioma: en_US
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