20.500.12556/RUL-116660 Vitrification using soy lecithin and sucrose a new way to store the sperm for the preservation of canine reproductive function A challenge in freezing semen for short and long-term availability is avoiding damage to intact spermatozoa caused by the freezing process. Vitrification protocols provide better results through less manipulation of semen and shorter freezing time compared to slow freezing techniques. Our research was aimed at improving vitrification methods for canine semen. Semen quality was determined in 20 ejaculates after collection. Each ejaculate was divided into eight aliquots, each with a dfferent extender. The control extender contained TRIS, citric acid, fructose, and antibiotics. Soy lecithin and sucrose were added to the control extender at different concentrations to make up the test extenders and final concentration of 50 X 10[sup]6 spermatozoa/mL. From each group, a 33 [micro]L (1.65 X 10[sup]6 spermatozoa) suspension of spermatozoa was dropped directly into liquid nitrogen and devitrified at least one week later and evaluated as before. Soy lecithin at 1% and 0.25 M sucrose added to the base vitrification media effectively preserved all sperm qualities. Our results demonstrate the effectiveness of our methods. Vitrification media containing sucrose and soy lecithin cause a minimal decline in quality of canine semen after devitrification. Furthermore, extenders used in our research did not contain egg yolk, which was replaced by soy lecithin, thus allowing for ease of shipping to other countries with strict requirements. vitrification soy lecithin sucrose semen preservation dogs way store the sperm reproductive function canine true false true Angleški jezik Ni določen Članek v reviji 2020-06-01 11:59:43 2020-06-01 11:59:47 2022-08-28 03:51:33 0000-00-00 00:00:00 2020 0 0 15 str. iss. 4, art. 653 Vol. 10 Apr. 2020 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 59 2076-2615 10.3390/ani10040653 34795225 519120409 RAZ_Zakosek_Maja_2020.pdf RAZ_Zakosek_Maja_2020.pdf 1 2657B3992933C464D8D061BB2D7297FE 44dab6a18f2fa8a6d989a7c00d5f89fc7f490222342c62caf53adc507a25dc64 bc8c4047-a1bb-11eb-a523-00155dcfd717 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=141338 https://www.mdpi.com/2076-2615/10/4/653 0 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=130309 Veterinarska fakulteta 0 0 0