The impact of adding different levels of egg yolk on the motility and morphology pre and post thaw cryopreservation of goat semen

Abstract EN

The aim of this study was to examine the effect of different concentrations of egg yolk EY (0% , 10% , and 20% ) in the semen extender during the cryopreservation process of goat semen out ofthe breeding season.

A total of 12 ejaculates were collected from six Anglo Nubain dairy bucksas two ejaculates for each buck aged between (1 -5) years over a two week period by usingElectro-ejaculation (EEJ) during the non-breeding season.

Post collection, the semen sampleswere evaluated for motility and mass activity.

Subsequently, the semen samples were initiallydiluted in Tris solution (without Egg yolk or Glycerol) in order to preserve the motility of spermcells.

The semen samples from each buck were evaluated for pre-freezing motility andmorphology then divided into three sub-samples and diluted in Tris extender with T1 (control) 0% EY, T2 10% EY, and T3 20% EY.

The semen samples were frozen in liquid nitrogen (-196 C).

After thawing, the semen samples were evaluated for sperm motility and morphology.

Themorphology of sperm did not differ among treatments nor between pre-freezing and post-thawingevaluations.

However, the motility of semen diluted with 10% EY was (P<0.05) numerically butnot statistically higher than semen diluted with 0% and 20% EY.

According to the obtainedresults of this study, it is recommended that a 10% EY level or less be included in the Trisextender during cryopreservation of goat semen for superior motility and morphology results.