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Registro Completo |
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Biblioteca(s): |
Embrapa Tabuleiros Costeiros. |
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Data corrente: |
15/02/2019 |
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Data da última atualização: |
15/02/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
BANDEIRA, A. M. P.; MATOS, J. E.; MARIA, A. N.; CARNEIRO, P. C. F.; PURDY, P. H.; AZEVEDO, H. C. |
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Afiliação: |
ANDERSON MARQUES PINTO BANDEIRA, UFS; JOSE EDUARDO MATOS, UFS; ALEXANDRE NIZIO MARIA, CPATC; PAULO CESAR FALANGHE CARNEIRO, CPATC; PHILLIP H. PURDY, ARS; HYMERSON COSTA AZEVEDO, CPATC. |
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Título: |
The effects of gelatin supplementation prior to cooling on ram semen quality and fertility. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Animal Reproduction, v. 15, n. 1, p. 23-28, Jan./Mar. 2018. |
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DOI: |
10.21451/1984-3143-AR2017-0021 |
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Idioma: |
Inglês |
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Conteúdo: |
The physical and chemical characteristics of gelatin have been used to justify its inclusion in extenders to preserve the sperm quality and improve results of cervical artificial insemination with cooled semen. The objective of this study was to evaluate the effects of gelatin supplementation in cooling extender on the quality and fertility of ram semen stored at 5°C. Semen samples (n = 24) of Santa Inês rams (n = 6) were diluted in Glycine-Yolk-Milk extender without (control) or with 1.5% of gelatin. The samples were loaded into 0.25 mL straws, cooled to 5°C and stored vertically for 48 and 72 hours. Sample quality was evaluated using straw homogeneity tests based on pH, osmolality and the proportion of spermatozoa (PS) in both upper and lower segments of straws (US and LS), analyses of sperm motility, plasma and acrosomal membrane integrity, and by fertility after artificial insemination. Differences between the US and LS of straws were found for pH and PS (%). They were significant only in the control group at both times: pH ? 5.96 vs. 5.71 at 48 h and 6.13 vs. 5.89 at 72 h; PS ? 21.66 vs. 78.34 at 48 h and 20.87 vs. 79.13 at 72 h. Storage in gelatin had very little, to no effect on the sperm kinetics or on the sperm membrane integrity evaluations. The addition of gelatin to the extender did not affect the pregnancy rate which ranged from 4.4 to 26.1%. We conclude that gelatin is effective in maintaining the physical and chemical homogeneity of the semen samples. Further research is needed in order to optimize the use of gelatin supplementation and elucidate any potential benefits. MenosThe physical and chemical characteristics of gelatin have been used to justify its inclusion in extenders to preserve the sperm quality and improve results of cervical artificial insemination with cooled semen. The objective of this study was to evaluate the effects of gelatin supplementation in cooling extender on the quality and fertility of ram semen stored at 5°C. Semen samples (n = 24) of Santa Inês rams (n = 6) were diluted in Glycine-Yolk-Milk extender without (control) or with 1.5% of gelatin. The samples were loaded into 0.25 mL straws, cooled to 5°C and stored vertically for 48 and 72 hours. Sample quality was evaluated using straw homogeneity tests based on pH, osmolality and the proportion of spermatozoa (PS) in both upper and lower segments of straws (US and LS), analyses of sperm motility, plasma and acrosomal membrane integrity, and by fertility after artificial insemination. Differences between the US and LS of straws were found for pH and PS (%). They were significant only in the control group at both times: pH ? 5.96 vs. 5.71 at 48 h and 6.13 vs. 5.89 at 72 h; PS ? 21.66 vs. 78.34 at 48 h and 20.87 vs. 79.13 at 72 h. Storage in gelatin had very little, to no effect on the sperm kinetics or on the sperm membrane integrity evaluations. The addition of gelatin to the extender did not affect the pregnancy rate which ranged from 4.4 to 26.1%. We conclude that gelatin is effective in maintaining the physical and chemical homogeneity of the semen samples. Further ... Mostrar Tudo |
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Thesagro: |
Fertilidade Animal; Sêmen. |
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Thesaurus Nal: |
Animal fertility. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/192876/1/The-effects-of-gelatin-supplementation-p23-28-AR-2017-0021.pdf
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Marc: |
LEADER 02312naa a2200229 a 4500
001 2106085
005 2019-02-15
008 2018 bl uuuu u00u1 u #d
024 7 $a10.21451/1984-3143-AR2017-0021$2DOI
100 1 $aBANDEIRA, A. M. P.
245 $aThe effects of gelatin supplementation prior to cooling on ram semen quality and fertility.$h[electronic resource]
260 $c2018
520 $aThe physical and chemical characteristics of gelatin have been used to justify its inclusion in extenders to preserve the sperm quality and improve results of cervical artificial insemination with cooled semen. The objective of this study was to evaluate the effects of gelatin supplementation in cooling extender on the quality and fertility of ram semen stored at 5°C. Semen samples (n = 24) of Santa Inês rams (n = 6) were diluted in Glycine-Yolk-Milk extender without (control) or with 1.5% of gelatin. The samples were loaded into 0.25 mL straws, cooled to 5°C and stored vertically for 48 and 72 hours. Sample quality was evaluated using straw homogeneity tests based on pH, osmolality and the proportion of spermatozoa (PS) in both upper and lower segments of straws (US and LS), analyses of sperm motility, plasma and acrosomal membrane integrity, and by fertility after artificial insemination. Differences between the US and LS of straws were found for pH and PS (%). They were significant only in the control group at both times: pH ? 5.96 vs. 5.71 at 48 h and 6.13 vs. 5.89 at 72 h; PS ? 21.66 vs. 78.34 at 48 h and 20.87 vs. 79.13 at 72 h. Storage in gelatin had very little, to no effect on the sperm kinetics or on the sperm membrane integrity evaluations. The addition of gelatin to the extender did not affect the pregnancy rate which ranged from 4.4 to 26.1%. We conclude that gelatin is effective in maintaining the physical and chemical homogeneity of the semen samples. Further research is needed in order to optimize the use of gelatin supplementation and elucidate any potential benefits.
650 $aAnimal fertility
650 $aFertilidade Animal
650 $aSêmen
700 1 $aMATOS, J. E.
700 1 $aMARIA, A. N.
700 1 $aCARNEIRO, P. C. F.
700 1 $aPURDY, P. H.
700 1 $aAZEVEDO, H. C.
773 $tAnimal Reproduction$gv. 15, n. 1, p. 23-28, Jan./Mar. 2018.
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Registro original: |
Embrapa Tabuleiros Costeiros (CPATC) |
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Registro Completo
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Biblioteca(s): |
Embrapa Uva e Vinho. |
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Data corrente: |
06/01/2016 |
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Data da última atualização: |
21/03/2016 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
BONET, J.; AGUSTINI, B. C.; MORINI, M. A. L.; SILVA, G. A. da. |
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Afiliação: |
BRUNA CARLA AGUSTINI, CNPUV; MARIA ANTONIETA LUVISON MORINI, CNPUV; GILDO ALMEIDA DA SILVA, CNPUV. |
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Título: |
Caracterização de leveduras isoladas de bagas de uva Goethe da região de Urussanga (SC) para a elaboração de vinhos. |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
In:CONGRESSO LATINO-AMERICANO DE VITICULTURA E ENOLOGIA, 15., 2015, Bento Gonçalves, RS. p. 390. |
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Idioma: |
Português |
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Notas: |
XV Congresso Latino-Americano de Viticultura e Enologia E XIII Congresso Brasileiro de Viticultura e Enologia. Bento Gonçalves-RS, 3 a 7 de Novembro de 2015. |
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Palavras-Chave: |
Baga de uva; Levedura; Microbiologia enológica; Uva Goethe. |
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Thesagro: |
Enologia; Uva; Vinho. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/136658/1/Bonet-390.pdf
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Marc: |
LEADER 00889nam a2200229 a 4500
001 2033040
005 2016-03-21
008 2015 bl uuuu u00u1 u #d
100 1 $aBONET, J.
245 $aCaracterização de leveduras isoladas de bagas de uva Goethe da região de Urussanga (SC) para a elaboração de vinhos.$h[electronic resource]
260 $aIn:CONGRESSO LATINO-AMERICANO DE VITICULTURA E ENOLOGIA, 15., 2015, Bento Gonçalves, RS. p. 390.$c2015
500 $aXV Congresso Latino-Americano de Viticultura e Enologia E XIII Congresso Brasileiro de Viticultura e Enologia. Bento Gonçalves-RS, 3 a 7 de Novembro de 2015.
650 $aEnologia
650 $aUva
650 $aVinho
653 $aBaga de uva
653 $aLevedura
653 $aMicrobiologia enológica
653 $aUva Goethe
700 1 $aAGUSTINI, B. C.
700 1 $aMORINI, M. A. L.
700 1 $aSILVA, G. A. da
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Embrapa Uva e Vinho (CNPUV) |
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