Sodium and Potassium Content of Bull Spermatozoa during Processing Prior to Freezing1
- 1 September 1967
- journal article
- research article
- Published by Oxford University Press (OUP) in Journal of Animal Science
- Vol. 26 (5), 1104-1107
- https://doi.org/10.2527/jas1967.2651104x
Abstract
The average values in mcg./ml. for the whole bull semen, spermatozoa and seminal plasma for Na were 1,678, 1,027 and 1,768; corresponding values for K were 1,187, 1,887 and 1,095. The Na and K concentration in semen varied greatly between bulls. Extending the semen with Tris-buffered egg yolk at room temperature caused the cells to outflux 85% of their Na and 75% of their K within 15 min. after extension. This resulted in an equilibrium between intra- and extracellular Na, but intracellular K remained three times as high as K in the extracellular fluid. When spermatozoa were extended and stored at room temperature or cooled to 5° C, only moderate changes took place following the decrease of intracellular Na and K at the time of extension. Na and K levels tended to rise (P<.05) during cooling and storage except when glycerol was added. Intracellular K concentration was maintained at a higher level than intracellular Na during a 4-hr, period, but neither ion concentration was as high as intracellular levels in fresh bull semen. Copyright © 1967. American Society of Animal Science . Copyright 1967 by American Society of Animal ScienceThis publication has 3 references indexed in Scilit:
- Freezability of Bovine Spermatozoa in Tris-Buffered Yolk Extenders Containing Different Levels of Tris, Sodium, Potassium and Calcium IonsJournal of Dairy Science, 1967
- The Oxidative Utilization of Fructose and Acetate by Washed Ram Spermatozoa in the Presence or Absence of Potassium and MagnesiumAustralian Journal of Biological Sciences, 1966
- Sodium, Potassium, Calcium, and Chloride Distribution in Bovine SemenJournal of Dairy Science, 1958