Improving chilled and frozen buck sperm characteristics by adding melatonin and L‐carnitine to the preservation medium

Abstract

AbstractThis study evaluated the effects of melatonin (MLT) and L‐carnitine supplementation on sperm quality and antioxidant capacity during chilled and cryopreservation. Twenty‐four ejaculates were collected from six Damascus bucks, 4 ejaculates each, from mid‐September to mid‐October 2022. The pooled semen from each collecting session was divided into 5 equal aliquots after being diluted (1:10) with Tris‐citric acid egg yolk extender. The first aliquot served as a control (treatment‐free). MLT was added to the second and third aliquots at low and high doses (LD: 4 and HD: 8 μL/mL) (v/v), respectively, while L‐carnitine (LC) was added to the fourth and fifth aliquots at the same aforementioned doses. The aliquots were stored at 4°C for 48 h to assess sperm physical and morphological characteristics, alongside lipids peroxidase (LP) production and glutathione peroxidase (GPX) activity. The optimum doses of MLT and LC that showed potential for maintaining sperm characteristics throughout the chilled storage period were further investigated for protecting the spermatozoa after exposure to cryopreservation stress compared to the control. The results showed higher sperm motility (%) in the MLT‐HD group, higher (p ≤ .05) sperm viability (%) in the MLT‐LD, and both aliquots of LC at T24 hours of chilled preservation. Normal sperm (%) was higher (p ≤ .05) in both LC‐LD and MLT‐LD groups than other groups, while sperm acrosome integrity (%) was higher (p ≤ .05) in the LC‐LD group. Morphological abnormalities (%) were improved (p ≤ .05) in all treated aliquots compared with control. The mean value of GPX activity was higher (p ≤ .05) in both MLT groups, while the concentration of LP increased (p ≤ .05) in the LC‐HD or control groups. Furthermore, supplementing buck sperm medium with 4 μL/mL of MLT or LC improved (p < .05) the sperm characteristics and decreased (p < .05) DNA fragmentation index after thawing.