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Journal of Dairy Science Vol. 62 No. 9 1449-1454
© 1979 by American Dairy Science Association ®
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Effect of Post-Thaw Warming on Viability of Bovine Spermatozoa Thawed at Different Rates in French Straws

R. M. De Abreu, W. E. Berndtson, R. L. Smith and B. W. Pickett

Animal Reproduction Laboratory, Colorado State University, Fort Collins 80523

ABSTRACT

One study was to determine if sperm are damaged by post-thaw warming, if rate of thawing influences the susceptibility of sperm to post-thaw warming, and if sperm are damaged by a delay in warming at about 5 C. Straws were submersed in water at 35, 55, 75, or 95 C to achieve temperatures of 5 or 35 C. Additional semen thawed to 5 C was held in air for 30 s and then warmed to 35 C in the same bath used for thawing (delayed warming). Fewer sperm retained intact acrosomes after warming to 35 rather than 5 C regardless of thawing rate. However, a delay in warming, per se, was not detrimental. Thus, post-thaw warming was damaging whether it was immediate or delayed, and damage was independent of rate of thawing.

A second study was to establish the influence of rates of thawing and post-thaw warming on spermatozoal motility and acrosomal integrity. Straws were submersed in water at 5, 35, or 75 C to achieve thawing to 5 C and immediately placed in air at 35 C or water at 35, 55, 75, or 95 C for post-thaw warming to 35 C. Although motility and acrosomal integrity differed with thawing rate, differences due to post-thaw warming rate were small and inconsistent. Thawing in warm water should be timed to prevent seminal temperature from rising above 5 C, and thawed semen should be used immediately.






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Copyright © 1979 by the American Dairy Science Association ®.