Vpliv razredčevalca in temperature tajanja na reprodukcijski potencial odmrznjenega petelinjega semena

Bizjak, Marko (avtor), Terčič, Dušan (mentor)

Namen poskusa je bil ugotoviti, kako razredčevalec in temperatura tajanja vplivata na oploditveno sposobnost in kakovost globoko zamrznjenega in nato odtajanega petelinjega semena. V poskusu smo uporabili 28 petelinov in 135 kokoši, starih 71 tednov. Kokoši smo po sistemu naključja razdelili v 5 skupin, od katerih je ena služila kot kontrolna skupina. Petelinom smo seme odvzeli z metodo trebušne masaže. Del semena smo razredčili z osnovnim razredčevalcem HS1, drugi del pa z razredčevalcem HS1, ki je vseboval 20 % ekstrakta aloe vere. Tajanje semena je potekalo pri dveh različnih temperaturah (5 °C in 75 °C). S semenom smo nato osemenili kokoši, zbrana jajca inkubirali in spremljali oplojenost jajc in valilnost piščancev. Poleg tega smo v laboratoriju ugotavljali tudi vitalnost ter skupno in progresivno gibljivost spermijev v odtajanem semenu. Razredčevalec HS1 je značilno (p<0,0001) vplival na izboljšanje oplojenosti jajc in valilnosti piščancev v primerjavi z razredčevalcem z dodatkom aloe vere, medtem ko temperatura tajanja ni vplivala na oplojenost in valilnost. S pomočjo laboratorijskih analiz smo ugotovili, da je bil delež vitalnih spermijev značilno (p<0,05) večji pri uporabi razredčevalca HS1 kot pri uporabi razredčevalca z dodatkom aloe vere ter značilno (p<0,05) večji pri temperaturi tajanja 5 °C v primerjavi s tajanjem pri 75 °C. Deleža vseh gibljivih ter progresivno gibljivih spermijev sta bila značilno (p<0,05) večja pri uporabi razredčevalca HS1 v primerjavi z uporabo razredčevalca z dodatkom aloe vere, medtem ko temperatura tajanja ni vplivala na gibljivost spermijev.

• Jezik: Slovenski jezik
• Ključne besede: perutnina, reprodukcija, petelini, petelinje seme, razredčevalci, temperatura, jajca, oplojenost, valilnost
• Vrsta gradiva: Magistrsko delo/naloga
• Organizacija: BF - Biotehniška fakulteta
• Leto izida: 2018
• PID: 20.500.12556/RUL-102953
• COBISS.SI-ID: 4124552
• Datum objave v RUL: 12.09.2018

Sekundarni jezik

• Jezik: Angleški jezik
• Naslov: Effect of extender and thawing temperature on reproductive potential of frozen-thawed rooster semen

Izvleček

The purpose of the present experiment was to determine the effect of two extenders and two temperatures of thawing on fertilizing ability and quality of fresh and cryopreserved rooster semen. Semen was collected from twenty-eight roosters and 135 hens of the same layer-type strain were used for fertility trails. All birds were 71 weeks old. Hens were randomly divided into 5 groups. One of these groups served as a control group. Semen samples were collected with abdominal massage, pooled together and divided into two parts. One part was diluted with basic extender HS1 and the other part was diluted with extender HS1, which contained 20% extract of aloe vera. The stored semen was thawed at 5°C and 75°C before being used for insemination or laboratory analyses. Sperm viability, motility and progressive motility were assessed in fresh and frozen-thawed semen which were also used for artificial insemination. After incubation period of 21 days embryonic deaths, infertile eggs and hatchability rates were determined separately by experimental groups. Extender HS1 significantly (p<0,0001) improved egg fertility and hatchability in comparison with extender which contained aloe vera. Fertility and hatchability were not affected by temperature of thawing. Viability of sperm cells was significantly (p<0,05) higher in extender HS1 in comparison with extender which contained aloe vera and significantly (p<0,05) higher when temperature of thawing was 5°C in comparison with 75°C. Total motility and progressive motility were significantly (p<0,05) higher in extender HS1 in comparison with extender which contained aloe vera, while temperature of thawing did not affect the motility of sperm cells.

• Ključne besede: poultry, reproduction, roosters, rooster semen, extenders, temperature, eggs, egg fertility, hatchability