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A Yolk-Buffer Pabulum for the Preservation of Bull Semen¹

Henry A. Lardy

Department of Biochemistry, College of Agriculture, University of Wisconsin, Madison, Wisconsin

ABSTRACT

A method for the preservation of bull semen has been described. This method makes use of egg-yolk buffered at pH 6.75 as the pabulum for spermatozoa. By this means the fertilizing capacity of vigorous spermatozoa has been regularly maintained for periods in excess of 100 hours, if stored at 10° C. This method has been successfully used under practical conditions.

Under these environmental conditions bull semen can be successfully stored to give consistent preservation of its fertilizing capacity under practical conditions. Yolk-buffer maintains potency equivalent to the original semen for a variable period depending upon the quality of the fresh semen sample. Cows have been successfully bred with yolk-buffered semen stored for 150 to 180 hours.

¹ Published with the approval of the Director of the Wisconsin Agricultural Experiment Station. Supported in part by a grant from the Wisconsin Alumni Research Foundation. We wish to acknowledge the fine cooperation given to us by Drs. H. D. Doudna, William Thomson, Walter Wisnicky, and the Dairy Husbandry and Poultry Husbandry Departments.

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