卵黄在鸡精液冷冻保存中的应用研究

Study on the application of yolk in chicken semen cryopreservation

以Lake’s为基础稀释液,通过在鸡精液冷冻过程中添加全卵黄和不同浓度卵黄上清,探究卵黄及其离心处理在鸡精液冷冻中的应用效果。结果表明:与对照相比,稀释液中添加10%的全成分卵黄处理鸡精液冷冻保存后活率(22.33%)和活力(13.26%)显著下降(47.81%,42.55%),质膜完整性、顶体完整性和线粒体活性也下降显著。卵黄经稀释和离心处理后,添加5%-15%的卵黄上清可提高鸡精液的冷冻保存效果,其中以10%的卵黄上清效果最佳,其冻后活率和活力可达58.93%和55.36%,显著高于对照组。当卵黄上清添加浓度达到25%时,冻精质量开始明显下降。综上,在鸡精液冷冻过程中,添加全卵黄成分不利于其冷冻保存;10%的卵黄上清可显著提高鸡精子的抗冻能力。

The application effects of egg yolk and its centrifugal treatment on rooster semen freezing were studied by adding whole yolk and different concentrations of egg yolk plasma in the Lake’s diluent. The results showed the viability(22. 33%),motility(13. 26%),acrosome integrity(10. 96%),plasma membrane integrity(9. 60%),mitochondrial activity(13. 73%) of the 10% whole egg yolk addition treatment were much lower than those of control. After dilution and centrifugation,the 5% -15% egg yolk plasma addition in diluent improved the freezing efficiency of rooster semen,and 10% egg yolk plasma group got the best freezing results,and its viability and motility got 58. 93% and 55. 36%,which were significantly higher than those of control. When the egg yolk plasma addition concentration reached 25%,the quality of rooster freezen semen began to decrease significantly. In conclusion,the addition of whole egg yolk was harmful to rooster semen freezing,while 10% egg yolk plasma addition after supernatant and centrifugation could significantly improve the anti-freezing ability of rooster sperms.