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  • Title: Relationship between final temperature, thaw rate, and quality of bovine semen.
    Author: Chandler JE, Ruiz CF, Adkinson RW, Koonce KL.
    Journal: J Dairy Sci; 1984 Aug; 67(8):1806-12. PubMed ID: 6480962.
    Abstract:
    Relationships between thaw rate, thaw bath time, and initial bath and final seminal temperature with coefficients of determination .99 and .97 were: bath time = -.01 + 220.25(1/thaw rate); initial bath temperature = final seminal temperature - 7.29 + 390.05 (1/bath time). Ejaculates from 10 bulls were split and processed in egg yolk-citrate-glycerol, egg yolk-Tris-glycerol, and whole milk-glycerol. All semen was packaged and frozen in .5-ml French straws at -196 degrees C. Sixteen thaw treatments consisted of factorial combinations of four final seminal temperatures and four thaw rates. Treatments were assessed by post-thaw acrosomal integrity after 3-h 37 degrees C incubation. Seminal quality improved with increasing final seminal temperature up to 31 degrees C and did not differ between 31 and 44 degrees C for any of the extenders. A slow thaw rate (3 degrees C/s) resulted in inferior quality for all extenders, and rates 11, 19, and 27 degrees C/s resulted in similar quality for citrate and milk extended semen. Acrosomal integrity was most for 19 degrees C/s in Tris extended semen. A significant factorial interaction existed for Tris and milk extended semen. Predicted acrosomal response of 57.7% across all extenders was at optimum final seminal temperature and thaw rate 37 degrees C and 18 degrees C/s. Bath temperature and bath time determine optimum thaw rate and final temperature of semen packaged in French straws and thus maximize seminal quality.
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