Abstract
Simple SummarySoy lecithin and sucrose were used at different concentrations to develop and compare different vitrification methods for the cryopreservation of canine semen. All of the sperm quality characteristics were effectively preserved after devitrification when vitrification extenders containing soy lecithin at 1% and 0.25 M sucrose were used. The results suggest that vitrification is effective, fast, and simple for cryopreservation of canine semen. Furthermore, the use of soy lecithin in lieu of animal proteins (e.g., egg yolk) facilitates semen shipping to countries with strict import requirements.A challenge in freezing semen for short and long-term availability is avoiding damage to intact spermatozoa caused by the freezing process. Vitrification protocols provide better results through less manipulation of semen and shorter freezing time compared to slow freezing techniques. Our research was aimed at improving vitrification methods for canine semen. Semen quality was determined in 20 ejaculates after collection. Each ejaculate was divided into eight aliquots, each with a different extender. The control extender contained TRIS, citric acid, fructose, and antibiotics. Soy lecithin and sucrose were added to the control extender at different concentrations to make up the test extenders and final concentration of 50 × 106 spermatozoa/mL. From each group, a 33 µL (1.65 × 106 spermatozoa) suspension of spermatozoa was dropped directly into liquid nitrogen and devitrified at least one week later and evaluated as before. Soy lecithin at 1% and 0.25 M sucrose added to the base vitrification media effectively preserved all sperm qualities. Our results demonstrate the effectiveness of our methods. Vitrification media containing sucrose and soy lecithin cause a minimal decline in quality of canine semen after devitrification. Furthermore, extenders used in our research did not contain egg yolk, which was replaced by soy lecithin, thus allowing for ease of shipping to other countries with strict requirements.
Highlights
The semen freezing process in humans and animals has not changed much, and programmable slow-cooling methods are still commonly being used [1,2,3]
The cryoprotective effect of sucrose supplemented with soy lecithin on motility and progressive motility after vitrification are illustrated in Figures 2 and 3
The motility and progressive motility after devitrification were significantly higher in the sperm vitrified with sucrose and soy lecithin compared to the control and samples containing only sucrose or only soy lecithin (p < 0.05)
Summary
The semen freezing process in humans and animals has not changed much, and programmable slow-cooling methods are still commonly being used [1,2,3]. Vitrification has been used widely for embryo storage [3] and has been a scope of research in the last decade for sperm cryopreservation [11] This method allows for the extremely rapid freezing of samples and was originally developed in the early 1900s using semen from birds. Despite these efforts, sperm vitrification has not gained popularity so far, and encouraging results have not yet been established in most species studied [5]. Effective vitrification methods have only been developed in felids, and the successful nature of this procedure is evidenced by litters having been produced in captive exotic and domestic cats [6,12]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
