Comparing two simple cryopreservation methods for porcine sperm. Effect on sperm quality parameters
About 40% of red meat consumed around the world is porcine meat. Argentinean producers face the big challenge of achieving productive improvements with efficient and sustainable economic development and reproductive technologies, like artificial insemination and sperm cryopreservation (that still ha...
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| Formato: | Artículo revista |
| Lenguaje: | Español |
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Universidad Nacional del Nordeste
2019
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| Acceso en línea: | https://revistas.unne.edu.ar/index.php/vet/article/view/3893 |
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I48-R154-article-3893 |
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ojs |
| institution |
Universidad Nacional del Nordeste |
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I-48 |
| repository_str |
R-154 |
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Revistas UNNE - Universidad Nacional del Noroeste (UNNE) |
| language |
Español |
| format |
Artículo revista |
| topic |
Porcine sperm cryopreservation sperm quality Porcino semen criopreservación calidad seminal |
| spellingShingle |
Porcine sperm cryopreservation sperm quality Porcino semen criopreservación calidad seminal Pérez, M C. Petrinelli, A Rodríguez, P C. Satorre, M M. Breininger, E Comparing two simple cryopreservation methods for porcine sperm. Effect on sperm quality parameters |
| topic_facet |
Porcine sperm cryopreservation sperm quality Porcino semen criopreservación calidad seminal |
| author |
Pérez, M C. Petrinelli, A Rodríguez, P C. Satorre, M M. Breininger, E |
| author_facet |
Pérez, M C. Petrinelli, A Rodríguez, P C. Satorre, M M. Breininger, E |
| author_sort |
Pérez, M C. |
| title |
Comparing two simple cryopreservation methods for porcine sperm. Effect on sperm quality parameters |
| title_short |
Comparing two simple cryopreservation methods for porcine sperm. Effect on sperm quality parameters |
| title_full |
Comparing two simple cryopreservation methods for porcine sperm. Effect on sperm quality parameters |
| title_fullStr |
Comparing two simple cryopreservation methods for porcine sperm. Effect on sperm quality parameters |
| title_full_unstemmed |
Comparing two simple cryopreservation methods for porcine sperm. Effect on sperm quality parameters |
| title_sort |
comparing two simple cryopreservation methods for porcine sperm. effect on sperm quality parameters |
| description |
About 40% of red meat consumed around the world is porcine meat. Argentinean producers face the big challenge of achieving productive improvements with efficient and sustainable economic development and reproductive technologies, like artificial insemination and sperm cryopreservation (that still has many problems in this specie), seems to be an essential element for achieving them. The aim of this work was to compare two different simple cryopreservation methods for porcine sperm, evaluating sperm quality parameters at the moment of thawing. Sperm samples were cryopreserved following Peña et al. protocol (2003), performing (treatment group) or not (control group) a modification during the final step of cryopreservation after the straws’ packing. Sperm motility and viability of ejaculated and thawed sperm were evaluated by optic microscopy with thermal stage and the combination of the blue trypan supravital technique and differential interferential contrast microscopy, respectively. Cryocapacitation was evaluated by the chlortetracycline technique (CTC). The results of the different experiments were analyzed by t-student test. The samples of the treatment group showed a significantly higher (p<0.05) sperm motility and a significantly lower (p<0.05) cryocapacitation than the control group. The percentage of live spermatozoa in samples of the treatment group (33±3) doubled those in the control group (16±2). Our results demonstrate that the proposed method of cryopreser enfriavation allows obtaining, at thawing, higher quality sperm samples than the ones obtained with the traditional method of cryopreservation. |
| publisher |
Universidad Nacional del Nordeste |
| publishDate |
2019 |
| url |
https://revistas.unne.edu.ar/index.php/vet/article/view/3893 |
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I48-R154-article-38932025-02-12T21:58:56Z Comparing two simple cryopreservation methods for porcine sperm. Effect on sperm quality parameters Comparación de dos métodos de criopreservación de semen porcino. Efectos sobre la calidad seminal Pérez, M C. Petrinelli, A Rodríguez, P C. Satorre, M M. Breininger, E Porcine sperm cryopreservation sperm quality Porcino semen criopreservación calidad seminal About 40% of red meat consumed around the world is porcine meat. Argentinean producers face the big challenge of achieving productive improvements with efficient and sustainable economic development and reproductive technologies, like artificial insemination and sperm cryopreservation (that still has many problems in this specie), seems to be an essential element for achieving them. The aim of this work was to compare two different simple cryopreservation methods for porcine sperm, evaluating sperm quality parameters at the moment of thawing. Sperm samples were cryopreserved following Peña et al. protocol (2003), performing (treatment group) or not (control group) a modification during the final step of cryopreservation after the straws’ packing. Sperm motility and viability of ejaculated and thawed sperm were evaluated by optic microscopy with thermal stage and the combination of the blue trypan supravital technique and differential interferential contrast microscopy, respectively. Cryocapacitation was evaluated by the chlortetracycline technique (CTC). The results of the different experiments were analyzed by t-student test. The samples of the treatment group showed a significantly higher (p<0.05) sperm motility and a significantly lower (p<0.05) cryocapacitation than the control group. The percentage of live spermatozoa in samples of the treatment group (33±3) doubled those in the control group (16±2). Our results demonstrate that the proposed method of cryopreser enfriavation allows obtaining, at thawing, higher quality sperm samples than the ones obtained with the traditional method of cryopreservation. Cerca del 40% de la carne roja que se consume en el mundo es provista por los cerdos. Los productores porcinos de nuestro país se encuentran ante el enorme desafío de lograr mejoras productivas con un desarrollo económico sustentable y eficiente, así como implementar tecnologías reproductivas, como la inseminación artificial y la criopreservación de semen. Tales adelantos aún presentan enormes problemas en esta especie. El objetivo de este trabajo fue comparar dos métodos simples de congelamiento para semen porcino, evaluando los parámetros de calidad seminal al momento del descongelado. Las muestras de semen fueron criopreservadas en pajuelas siguiendo el protocolo descripto por Peña y colaboradores en 2003, realizando (grupo tratamiento) o no (grupo control) una modificación en el paso final de congelamiento posterior al envasado en las pajuelas. Las evaluaciones de motilidad y vitalidad se realizaron por microscopía óptica en platina termostatizada y por las técnicas de eosina/nigrosina y la combinación del colorante supravital azul tripán con microscopía de contraste interferencial diferencial, respectivamente. La criocapacitación se evaluó por la técnica fluorescente de clorotetraciclina (CTC). Los resultados de los diferentes experimentos fueron analizados por la prueba t de Student. Las muestras del grupo tratamiento evidenciaron una motilidad significativamente más alta (p<0,05) y una criocapacitación significativamente más baja (p<0,05) que la del grupo control. El porcentaje de espermatozoides vivos en las muestras del grupo tratamiento (33±3) resultó el doble que el del grupo control (16±2). Nuestros resultados demuestran que el método de congelamiento propuesto permite obtener, al descongelado, muestras de una mayor calidad que las obtenidas al descongelar muestras que hayan sido congeladas con el método tradicional. Universidad Nacional del Nordeste 2019-08-08 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistas.unne.edu.ar/index.php/vet/article/view/3893 10.30972/vet.3013893 Revista Veterinaria; Vol. 30 Núm. 1 (2019); 23-27 1669-6840 1668-4834 spa https://revistas.unne.edu.ar/index.php/vet/article/view/3893/3514 Derechos de autor 2019 M C. Pérez, A Petrinelli, P C. Rodríguez, M M. Satorre, E Breininger https://creativecommons.org/licenses/by-nc/4.0 |