Freezability of Bovine Spermatozoa in Tris-Buffered Yolk Extenders Containing Different Levels of Tris, Sodium, Potassium and Calcium Ions
Open Access
- 1 June 1967
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 50 (6), 887-892
- https://doi.org/10.3168/jds.s0022-0302(67)87540-4
Abstract
This study was designed to investigate the effect of different species of ions and osmotic pressure on survival of bull spermatozoa during freezing to -196[degree]C. Replacing 20 to 80% of the Tris-buffered 20% yolk extender with isosmotic NaCl, KC1, or CaCl2 solutions was found to be harmful. K was more harmful than Na or Ca at the highest level of replacement. When either 10 or 20% by volume of a 0.25 M Tris-buffered 1% yolk extender was replaced with isosmotic Na and K chloride and citrate salt solutions, survival of spermatozoa during freezing was not affected. Replacement of 50% or more of the Na citrate with K citrate in 1 and 20% yolk-citrate extenders reduced sperm cell survival before and after freezing. These results indicate that the optimum levels of Na and K in extenders for freezing spermatozoa are less than the normal intracellular concentrations of these ions. Osmotic pressure of a 0.25 M Tris-buffered 20% egg yolk extender (freezing point depression, 0.55[degree]C) was increased by adding NaCl, KC1, and CaCl2 singly and in all combinations. As the osmotic pressure increased, motility of the spermatozoa after freezing declined in a linear manner, regardless of the tonicity contributed by each cation studied.Keywords
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