Artigo
Extender composition and osmolality affects post-thaw motility and velocities of piracanjuba Brycon orbignyanus (Valenciennes, 1850) (Characiformes) sperm
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Wiley
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Programa de Pós-Graduação
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Áreas Temáticas da Extenção
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Abstract
The aim of this study was to evaluate the effects of extender
composition and osmolality on post-thaw motility of Brycon
orbignyanus sperm. Eight extenders comprising combinations
of two compositions (NaCl and glucose) and four osmolalities
(285, 325, 365 and 405 mOsm kg 1
) were tested. Methyl
glycol was used as cryoprotectant. Diluted sperm was loaded
into 0.25 ml straws, frozen in a nitrogen vapor vessel (dry
shipper) and stored in a liquid nitrogen vessel. Straws were
thawed in a water bath at 60°C for 3 s and sperm was immediately
evaluated for motility rate and velocities (curvilinear
= VCL; straight line = VSL; average path = VAP).
Seminal plasma osmolality was also determined
(249 mOsm kg 1
). Both extender composition and osmolality
affected post-thaw sperm motility. In general, sperm
cryopreserved in NaCl was of better motility than that in
glucose, and at lower osmolalities better than at higher ones.
High post-thaw quality, with motility above 60% and VCL
above 140 lm s 1
, was observed only in samples frozen in
NaCl at 285 mOsm kg 1
. Different from most of the sperm
from freshwater species that need a cell membrane protector
(such as sugars), B. orbignyanus sperm should be frozen in
an ionic solution for better protection during freezing and
thawing processes. Furthermore, this solution should be prepared
at an osmolality just above seminal plasma osmolality.
Cryopreserved sperm can be used both for aquaculture purposes
and for conservational programs, since B. orbignyanus
is a threatened species.
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LOPEZ, D. I.; LEAL, M. de C.; VIVEIROS, A. T. de M. Extender composition and osmolality affects post-thaw motility and velocities of piracanjuba Brycon orbignyanus (Valenciennes, 1850) (Characiformes) sperm. Journal of Applied Ichthyology, Berlin, v. 31, Suppl. 1, p. 114–118, 2015.
