Effect of extender and thawing temperature on parameters on frozen semen of Shami goat

Abstract

This research was carried out on ten Shami goats intended for artificial insemination, with an age of 36 ± 7 months, and average weight of 78 ± 3 kg, With the aim of obtaining semen from them, and to study the effect of different concentrations of vitamin B12 added to semen extension solutions, and the effect of the thawing temperature in the frozen semen parameters of Shami goat.

Semen extenders were prepared according to the approved protocol, and contain different concentrations of vitamin B12 (0, 1, 2, 3, mg / ml), semen was filled in straws (0.5 ml) and frozen automatically and stored in liquid nitrogen at a temperature of -196ºC until subsequent tests are held.

The semen straws were thawed according to the studied thawing temperatures, and the sperms were subjected to tests of motility, viability and plasma membrane integrity and the acrosome integrity.

Our results showed significant differences (P <0.05) in the effect of extenders added to vitamin B12 on the studied parameters. The superiority of the semen preserved in the extender containing (2 mg/ml) of vitamin B12 was observed in the motility, progressive motility, plasma membrane and acrosome integrity parameters over those preserved in the rest of the  extenders studied and containing different concentrations (0, 1, 3 mg/ml) of vitamin B12. The results showed a significant superiority (P <0.05) for semen thawing at the temperature (37 ° C) for the frozen straws than for the thawed at the rest of the temperatures (4 ° C and 70 ° C), in the indicators of motility, progressive motility and plasma membrane and acrosome integrity parameters.

In conclusion, that thawing the semen of the Shami goat at a temperature of (37 ° C) for 30 seconds improved the semen parameters after thawing, and the inclusion of vitamin B12 at a concentration of 2 mg / ml to the semen  extender improved significantly (P < 0.05) in parameters of motility and integrity of semen after freezing and thawing.