Abstract
The presence of 5% to 20% hen's egg yolk in a sucrose-based extender significantly improved post-thaw fertility of cryopreserved rainbow trout ( Salmo gairdneri) spermatozoa compared to when the extender without hen's egg yolk was used. However, the degree of increased cryoprotection associated with hen's egg yolk was affected by the quality of the milt. Considerable variation was detected in the performance of various batches of trout eggs used to test post-thaw fertility and the composition of the extender was shown to affect fertilizations differentially with some of the eggs. Despite this variation, the extender containing 10% hen's egg yolk consistently gave high post-thaw fertility in samples of cryopreserved milt (67.3±3.0% S.E.M.) in thirty replicated trials. As such, the method described is reliable for cryopreserving rainbow trout milt and fertilizing small quantities of eggs.
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