Effects of aeration and antibiotics on short-term storage of Fowler's toad (Bufo fowleri) sperm

Aquaculture ◽  
2013 ◽  
Vol 396-399 ◽  
pp. 20-24 ◽  
Author(s):  
Jennifer M. Germano ◽  
Lucía Arregui ◽  
Andy J. Kouba
Reproduction ◽  
2001 ◽  
pp. 167-173 ◽  
Author(s):  
RK Browne ◽  
J Clulow ◽  
M Mahony

The responses of cane toad (Bufo marinus) gametes, used as a model for the development of assisted reproduction techniques for rare and endangered amphibians, to short-term storage at temperatures > 0 degrees C were studied. Whole excised testes were stored at 0 degrees or 4 degrees C for 15 days, and sperm motility was measured at excision and after storage for 2, 5, 7, 10, 12 and 15 days. Spermatozoa showed > 50% motility for 7 days at 0 degrees C and for 5 days at 4 degrees C. At 15 days, only spermatozoa stored at 0 degrees C still showed some motility (3%). Sperm suspensions were prepared at 5 day intervals over 30 days in simplified amphibian ringer (SAR) at dilutions of 1:1, 1:5 and 1:10 (w/v) testes:SAR. Aliquots from each dilution were stored at 0 degrees C in Eppendorf tubes opened at 5 day intervals of storage (aerated) or kept sealed (unaerated) (treatments: aerated or unaerated; 5, 10, 15, 20, 25 and 30 days storage). After 30 days, sperm motility and fertilizing capacity were determined. The optimal protocol for sperm storage up to 10 days, as assessed by the retention of fertilizing capacity, was as a 1:5 testis:SAR (w/v) suspension, whereas the longest absolute retention of both motility and fertilizing capacity was observed in concentrated (1:1 dilution), anaerobic suspensions (up to 25-30 days). Oviductal oocytes placed in SAR at 5, 10, 15, 20 and 25 degrees C immediately after ovulation lost viability when cooled rapidly to 5 degrees C and stored for 2 h. However, oocytes retained viability for up to 8 h at the optimum storage temperature of 15 degrees C. Thus, it is concluded that during short-term storage spermatozoa retain viability for longer than oocytes, and that spermatozoa in suspensions retain viability for longer than spermatozoa stored in situ in excised testes.


2021 ◽  
pp. 108201322199884
Author(s):  
Rami Akkad ◽  
Ereddad Kharraz ◽  
Jay Han ◽  
James D House ◽  
Jonathan M Curtis

The odour emitted from the high-tannin fab bean flour ( Vicia faba var. minor), was characterized by headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC–MS). The relative odour activity value (ROAV) was used to monitor the changes in key volatile compounds in the flour during short-term storage at different temperature conditions. The key flavour compounds of freshly milled flour included hexanal, octanal, nonanal, decanal, 3-methylbutanal, phenyl acetaldehyde, (E)-2-nonenal, 1-hexanol, phenyl ethyl alcohol, 1-octen-3-ol, β-linalool, acetic acid, octanoic acid, and 3-methylbutyric acid; these are oxidative degradation products of unsaturated fatty acids and amino acids. Despite the low lipid content of faba beans, the abundances of aldehydes arising during room temperature storage greatly contributed to the flavour of the flour due to their very low odour thresholds. Two of the key volatiles responsible for beany flavour in flour (hexanal, nonanal) increased greatly after 2 weeks of storage at room temperature or under refrigerated conditions. These volatile oxidation products may arise as a result of enzymatic activity on unsaturated fatty acids, and was seen to be arrested by freezing the flour.


1992 ◽  
Vol 60 (3) ◽  
pp. 309-312 ◽  
Author(s):  
Helen N. Asemota ◽  
Max A. Wellington ◽  
Adewale A. Odutuga ◽  
Mohammed H. Ahmad

2006 ◽  
Vol 41 (6) ◽  
pp. 1183-1188 ◽  
Author(s):  
JARMO SALLANKO ◽  
MIKKO HINKKANEN ◽  
JARKKO OKKONEN

2013 ◽  
Vol 13 ◽  
pp. 39 ◽  
Author(s):  
Beata Sarosiek ◽  
Beata I. Cejko ◽  
Dariusz Kucharczyk ◽  
Daniel Żarski ◽  
Sylwia Judycka ◽  
...  

Sign in / Sign up

Export Citation Format

Share Document