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Influence of Lipoprotein on the Freezing of Bovine Spermatozoa^{1, 2,}

Department of Dairy Science, Ohio Agricultural Experiment Station, Wooster, and The Ohio State University, Columbus

ABSTRACT

The effects of lipoprotein on the survival and livability of spermatozoa, frozen at low temperatures, were studied. Five per cent added lipoprotein increased sperm survival about 5%, a 2.5% level was ineffective, and the 10% was no better than the 5% level. Differences in percentage of live sperms and in motilities between the control and 5% added lipoprotein were highly significant in favor of the 5% level. Editor.

One of the more important problems presented by the discovery of a successful method for prolonging the life of mammalian spermatozoa has been the development of a medium that would protect them from adverse environmental changes during freezing.

Since the introduction of the egg yolk diluent, studies have been under way to isolate the factor or factors in egg yolk which benefit spermatozoan livability. Lasley and Mayer (5) and Mayer and Lasley (7) isoloted a white crystalline substance from egg yolk, which they found very effective in protecting spermatozoa from cold-shock.

¹ These data were taken from material submitted by the senior author in partial fulfillment of the requirements for the Master of Science degree, The Ohio State University, Columbus, Ohio, 1954.

² The study was conducted in cooperation with the Central Ohio Breeding Association, Richard Kellogg, Manager.

³ Present address: Department of Dairy Husbandry, University of Wisconsin, Madison, Wisconsin.