Efecto del tipo de diluyente y temperatura de descongelamiento sobre la calidad del semen ovino procesado

Abstract

Five-hundred and forty four straws prepared with four extenders, dehydrated milk and yolk combination, citrate-yolk, milk, buffer solution of mineral salts and thawing at three different temperatures and times 5° C/15 min, 35° C/30 seconds, 75° C/10 seconds were tested to evaluate the best medium for crio- preservation and optimum thawing temperature of ovine semen. The parameter observed was the motility recovered post-thawing. The statistical model was a complete randon design with a factorial arrangement four by three with the Tuckey test used to compare the means. There were significant differences for main effects extenders (P<.01) and motility recovered post-thawing (P<.05). No interaction effects were found. The extender combined with a temperature of 35° C thawed for 30 seconds gave the best response.