Changes in semen quality and sperm lipid composition during freezing in boars

[Quality traits and lipid composition were determined in spermatozoa of 19 boars, in order to highlight changes induced by cryopreservation procedures. In frozen/thawed samples a considerable decrease of viability and motility and free cholesterol content was found, while phospholipids and triglycer...

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Published inProceeding of the ASPA Congress - Recent Progress in Animal Production Science (Italy) Vol. 1
Main Authors Gliozzi, T, Pizzi, F. (Consiglio Nazionale delle Ricerche, Milan (Italy). Istituto per la Difesa e la Valorizzazione del Germoplasma Animale), Surai, P, Maldjian, A, Noble, R. (Scottish Agricultural Coll., Auchincruive, Ayr (UK). Dept. of Biochemistry and Nutrition), Cerolini, S. (Milan Univ. (Italy). Istituto di Zootecnica)
Format Conference Proceeding
LanguageEnglish
Published 1999
Subjects
ACIDE GRAS
ACIDI GRASSI
ACIDOS GRASOS
BOARS
CHOLESTEROL
COLESTEROL
COLESTEROLO
CONGELACION
CONGELAMENTO
CONGELATION
CONSERVACION DEL SEMEN
CONSERVATION DU SPERME
CONSERVAZIONE DELLO SPERMA
ESPERMATOZOO
FATTY ACIDS
FERTILIDAD
FERTILITA
FERTILITE
FERTILITY
FREEZING
LIPIDE
LIPIDI
LIPIDOS
LIPIDS
SEMEN
SEMEN PRESERVATION
SPERMA
SPERMATOZOA
SPERMATOZOI
SPERMATOZOIDE
SPERME
VERRACO
VERRAT
VERRI
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Summary:[Quality traits and lipid composition were determined in spermatozoa of 19 boars, in order to highlight changes induced by cryopreservation procedures. In frozen/thawed samples a considerable decrease of viability and motility and free cholesterol content was found, while phospholipids and triglycerides increased. Unsaturated fatty acids decreased, particularly 22:6n-3, known for its importance in determination of cell structures and functions] Caratteristiche qualitative e composizione lipidica sono state determinate sugli spermatozoi di 19 verri, per evidenziare le modificazioni causate dal processo di congelamento. Nei campioni congelati/scongelati si e' rilevata una sensibile riduzione di vitalita' e motilita' e del contenuto in colesterolo libero. Fosfolipidi e trigliceridi invece sono aumentati. Le modificazioni nella composizione acidica dei fosfolipidi hanno portato a una riduzione degli acidi grassi insaturi, in particolare di 22:6n-3, di cui e' riconosciuta l'importanza nella determinazione di strutture e funzioni cellulari
Bibliography:2001061933
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