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Motility of Bovine Spermatozoa Extended in "Defined" Diluents¹

Department of Animal Industries, University of Connecticut, Storrs 06268

ABSTRACT

A series of experiments was conducted to develop a "chemically defined" diluent for freezing bovine semen. Egg yolk protein, casein, egg yolk lipoprotein, bovine serum albumin, milk fat triglycerides, egg yolk phospholipids, cholesterol, and egg yolk lecithin were added, individually, in various concentrations, to several buffers as substitutes for milk or egg yolk. Per cent progressive motility of the spermatozoa was the criterion for evaluating the effect of the substitutes, the buffers, and the processing techniques.

Sperm motility after freezing and thawing was highest in Tris-buffered diluents containing lipoprotein, phospholipids, or lecithin. Optimum levels of lecithin and phospholipids were 0.34 and 0.65%.

¹ Scientific contribution no. 333, Storrs Agricultural Experiment Station, University of Connecticut, Storrs. This investigation was supported in part by Public Health Service Research Grant GM 08738, from the National Institutes of Health, Division of General Medical Sciences.

² Present address: Animal Reproduction Laboratory, Colorado State University, Fort Collins, Colorado 80521.

³ Present address: Biochemical Research Laboratories, Distillation Products Industries, Rochester, New York 14603.