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Title: Effect of n-3 fatty acids and α-tocopherol on post-thaw parameters and fatty acid composition of bovine sperm. Author: Towhidi A, Parks JE. Journal: J Assist Reprod Genet; 2012 Oct; 29(10):1051-6. PubMed ID: 22869241. Abstract: PURPOSE: This study was designed to determine the combined effects of adding source of n-3 fatty acids (FA) and α-tocopherol (vitamin E, VE) to semen extender on freezability and FA composition of Brown Swiss bull sperm. METHODS: Semen samples were collected from 6 Brown Swiss bulls and pooled. In the first trial, semen was divided into 12 groups including 4 levels of n-3 FA (0, 1, 10, 100 ng ml(-1)) and 3 levels of VE (0. 0.2, 0.4 mM). Motility, viability and fatty acid composition of sperm were measured. RESULTS: The treatment of 10 ng ml(-1) n-3 FA and 0.4 mM VE had the best post-thaw sperm characteristics (P < 0.01). In the second trial, sperm lipid composition of this treatment and control (without FA and VE) was determined. Supplementing n-3 fatty acids during cryopreservation increased docosahexaenoic acid (DHA) and the ratio of n-3 to n-6 FA in sperm before freezing and after thawing. CONCLUSIONS: The results suggest that combining the optimal level of n-3 FA (10 ng ml(-1)) with the highest level of VE tested (0.4 mM) in a semen extender changed the membrane lipid composition and improved freezablity of Brown Swiss bull sperm.[Abstract] [Full Text] [Related] [New Search]