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Variations in Quality of Liquid and Frozen Semen at Various Temperatures¹

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

ABSTRACT

Ninety-two ejaculates of bovine semen were split into two portions; one portion was processed as liquid semen, the other as frozen semen. Each portion was further split into three parts which were incubated at 37, 20, and 7° C. The semen was evaluated microscopically for percentage of motile sperm and rate of progressive motility at specified intervals during a 24-hr. incubation period. Both frozen and liquid semen declined more rapidly in percentage of motile sperm and rate of motility at each higher temperature increment. At every incubation temperature, frozen semen showed a more rapid decline in both evaluation characteristics than did the corresponding liquid semen. At an incubation temperature of 37° C., all samples of frozen semen were immotile within 6 hr.

¹ The study was made possible through the assistance of Central Ohio Breeding Association, Richard Kellogg, Manager.