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dc.contributor.authorTomás, Cristina
dc.contributor.authorGómez-Fernández, José
dc.contributor.authorGómez-Izquierdo, Emilio
dc.contributor.authorGómez, Ernesto A.
dc.contributor.authorSanchez-Sanchez, Raul
dc.contributor.authorGonzalez-Bulnes, Antonio
dc.contributor.authorDe-Mercado, Eduardo
dc.identifier.citationTomás, C., Gómez-Fernández, J., Gómez-Izquierdo, E., Gómez-Fidalgo, E., Sánchez-Sánchez, R., González-Bulnes, A., & de Mercado, E. (2015). Effect of the ph pre-adjustment in the freezing extender on post-thaw boar sperm quality. Cryoletters, 36(2), 97-103.
dc.description.abstractBackground: During freezing the selective precipitation of substances in the medium may provoke a pH shift and lead to sperm damage. Objective: To study the effect of the pH preadjustment in the freezing extender on post-thaw boar sperm quality. Methods: A total of 15 ejaculates from different boars were obtained and divided into six aliquots prior to a standard straw cryopreservation in freezing extender (lactose-egg yolk-glycerol-Orvus ES Paste) with different pH. After thawing, sperm quality (plasma membrane integrity, motility and acrosome status) were assessed at 30 and 90 minutes of post-thaw incubation at 37ºC. Results: When the boar sperm were frozen in a freezing media with pH basic, and particularly at pH 8, it had higher post-thaw sperm quality. Conclusion: The pre-adjustment at pH 8 of the freezing extender (lactose-egg yolk-glycerol-Orvus ES Paste) is able to improve the post-thaw boar sperm quality.
dc.titleEffect of the pH pre-adjustment in the freezing extender on post-thaw boar sperm quality
dc.authorAddressInstituto Valenciano de Investigaciones Agrarias (IVIA), Carretera CV-315, Km. 10’7, 46113 Moncada (Valencia), Españaes 2015
dc.entidadIVIACentro de Tecnología Animal

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