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Journal of Dairy Science Vol. 40 No. 12 1542-1549
© 1957 by American Dairy Science Association ®
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Freezing of Bovine Semen. II. Effect of Milk Solids Level, Glycerol Level, and Fructose on Freezability of Bull Spermatozoa in Reconstituted and Fresh Skimmilk Diluents1,2,3,

R. P. Amann and J. O. Almquist

Dairy Breeding Research Center, Department of Dairy Science, The Pennsylvania State University, University Park

ABSTRACT

A recent report from this station (8) cited levels of glycerol found by various workers to give optimum freezability of bovine spermatozoa in heated fresh skimmilk diluent. In egg yolk-citrate diluent, the optimum glycerol level for freezing bull semen has been found to be dependent both upon the concentration of egg yolk (10) and upon the concentration of sodium citrate (3) in the diluent. Saacke and Almquist (9) observed that altering the total solids content of skimmilk from 9 to 11% resulted in significantly decreased spermatozoan livability at +5° C. The fortification of skimmilk used for human consumption to approximately 10.5% total solids is a common commercial practice. Thus, it appears that the level of glycerol required for optimum spermatozoan freezability in skimmilk diluent may be influenced by the total solids content of the milk.

The inclusion of fructose in heated skimmilk and egg yolk-citrate diluents has been found to improve spermatozoan freezability (1, 7, 8).

FOOTNOTES

1 Authorized for publication on July 17, 1957, as Paper No. 2167 in the journal series of the Pennsylvania Agricultural Experiment Station.

2 The data contained in this paper are part of a thesis submitted by the senior author to the Graduate School of The Pennsylvania State University, in partial fulfillment of the requirements for the degree of Master of Science.

3 Supported in part by a grant from the Pennsylvania State Association of Artificial Breeding Cooperatives.






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Copyright © 1957 by the American Dairy Science Association ®.