Effect of Addition of Different Egg Yolks in Basic Tris-Soya Diluent on Quality, Membrane Integrity of Senduro Goat Sperm, and Free Radicals during Storage at Temperature of 4-5° C

Abstract

Abstract Semen diluents need macromolecules to protect sperm from the impact of temperature during storage and the presence of free radicals. The purpose of this study was to examine the effect of adding yolk from different types of eggs to the quality and integrity of the sperm membrane. Fresh semen was diluted with basic tris-soya diluent wich was added with different types of chicken egg yolk, such as local chicken eggs and leghorn chicken eggs. As a control group, fresh semen was diluted with basic tris-soya diluent without the addition of egg yolk. The addition of egg yolk was 20% of the diluent volume. Quality observations include motility and viability of sperm. Sperm motility was observed using a microscope with 200 X magnification. The sperm viability was observed using the eosin and negrosin staining method, then it observed under a microscope with 200 X magnification. The integrity of sperm membrane was observed using the HOST method, and then observed under a microscope with 200 X magnification. Free radicals then observed with MDA test. The results showed that the motility, viability and membrane integrity of sperm only lasted until the 12 hour of storage, with the greatest motility, viability and membrane integrity obtained in diluents with the addition of leghorn chicken egg yolk. The smallest MDA test was 2.72, which obtained from diluents with the addition of leghorn chicken egg yolk. Based on the results of the study it can be concluded that the leghorn chicken egg yolk has the best ability to maintain the quality of Senduro Goat sperm during 4-5°C storage temperature.