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Journal of Dairy Science Vol. 67 No. 8 1806-1812
© 1984 by American Dairy Science Association ®
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Relationship between Final Temperature, Thaw Rate, and Quality of Bovine Semen1

J. E. Chandler3, C. F. Ruiz2, R. W. Adkinson3 and K. L. Koonce4

Louisiana State University Agricultural Center, Louisiana Agricultural Experiment Station, Baton Rouge 70893

ABSTRACT

Relationships between thaw rate, thaw bath time, and initial bath and final seminal temperature with coefficients of determination .99 and .97 were: bath time = –.01 + 220.25(1/thaw rate); initial bath temperature = final seminal temperature – 7.29 + 390.05(1/bath time).

Ejaculates from 10 bulls were split and processed in egg yolk-citrate-glycerol, egg yolk-Tris-glycerol, and whole milk-glycerol. All semen was packaged and frozen in .5-ml French straws at –196°C. Sixteen thaw treatments consisted of factorial combinations of four final seminal temperatures and four thaw rates. Treatments were assessed by post-thaw acrosomal integrity after 3-h 37°C incubation.

Seminal quality improved with increasing final seminal temperature up to 31°C and did not differ between 31 and 44°C for any of the extenders. A slow thaw rate (3°C/s) resulted in inferior quality for all extenders, and rates 11, 19, and 27°C/s resulted in similar quality for citrate and milk extended semen. Acrosomal integrity was most for 19°C/s in Tris extended semen. A significant factorial interaction existed for Tris and milk extended semen. Predicted acrosomal response of 57.7% across all extenders was at optimum final seminal temperature and thaw rate 37°C and 18°C/s. Bath temperature and bath time determine optimum thaw rate and final temperature of semen packaged in French straws and thus maximize seminal quality.

FOOTNOTES

1 Funded as part of Project 1982 of Louisiana Agricultural Experiment Station.

2 Department of Food Science, University of Georgia, Athens.

3 Department of Dairy Science.

4 Department of Experimental Statistics.






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Copyright © 1984 by the American Dairy Science Association ®.