scholarly journals Effects of skim-milk supplementation on the quality and penetrating ability of boar semen after long-term preservation at 15 °C

2014 ◽  
Vol 62 (1) ◽  
pp. 106-116 ◽  
Author(s):  
Zhao Namula ◽  
Risa Kodama ◽  
Fuminori Tanihara ◽  
Yasuhiro Morita ◽  
Yoko Sato ◽  
...  
Keyword(s):  
Sperm Motility ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Control Group ◽  
Fertilisation Rate ◽  
Boar Semen ◽  
Long Term Preservation

This study investigated the effects of skim-milk supplementation on the quality and penetrating ability of boar semen preserved at 15 °C. When boar semen samples were preserved in Modified Modena extender supplemented with various concentrations (0, 7.5, 15, 30 and 50 mg/mL) of skim milk powder at 15 °C for 4 weeks, higher sperm motility and viability were observed in the case of 7.5 mg/mL skim-milk supplementation compared with the control group (0 mg/mL) during the preservation (P < 0.05). When in vitro matured oocytes were co-incubated with boar sperm that had been preserved in Modified Modena extender with three different concentrations (0, 7.5 or 15 mg/mL) of skim milk powder at 15 °C for two weeks, there were no apparent effects of skim-milk supplementation on the rates of fertilisation and development to blastocysts of oocytes after co-incubation. However, the monospermic fertilisation rate of sperm preserved with 15 mg/mL skim milk powder was higher (P < 0.05) than that of fresh non-preserved sperm, but did not differ among the preservation groups. The results indicate that the supplementation of Modified Modena extender with 7.5 mg/mL skim milk powder improves the motility and viability, but not the penetrating ability, of sperm after liquid preservation for at least two weeks.

18 EFFECTS OF SKIM MILK ON THE QUALITY AND FERTILITY OF BOAR SEMEN FOLLOWING LIQUID PRESERVATION AT 5°C AND 15°C

2011 ◽  
Vol 23 (1) ◽  
pp. 115 ◽  
Author(s):  
Z. Namula ◽  
R. Kodama ◽  
Y. Kaedei ◽  
F. Tanihara ◽  
V. L. Vien ◽  
...  
Keyword(s):  
Sperm Motility ◽  
Storage Temperature ◽  
Semen Quality ◽  
Sperm Concentration ◽  
Membrane Integrity ◽  
Skim Milk ◽  
Control Group ◽  
Boar Semen ◽  
Boar Spermatozoa

Liquid preservation of semen can be an alternative to frozen–thawed semen for artificial insemination. The success of a selection of boar semen extenders has been studied over storage periods of 5 to 7 days. The objective of this study was to evaluate the effects of skim milk on the viability and in vitro fertility of boar spermatozoa preserved in Modena-based extenders at 5°C and 15°C for 2 weeks. A total of 7 ejaculates were collected from one boar. The sperm-rich fraction of each ejaculate was centrifuged and diluted in Modena extenders supplemented with 0 (control), 7.5, and 15 mg mL–1 of dry skim milk. The final sperm concentration was adjusted to 1 × 108 cells mL–1, and then the semen was stored at 5°C and 15°C for 2 weeks. In the first experiment, the motility, viability (live/dead fluorescence viability assay), plasma membrane integrity (hypoosmotic swelling test; HOST), and acrosome integrity (FITC-labelled peanut agglutinin staining) of semen stored for 2 weeks were assessed. In the second experiment, the fertilization of stored semen after 20 h of co-incubation with in vitro matured oocytes and their development were examined. Data were analysed using ANOVA. When the semen was stored at 5°C for 2 weeks, the mean total sperm motility of semen stored with 7.5 and 15 mg mL–1 of dry skim milk was significantly higher than that of semen in the control group (41.4% and 41.5% v. 17.4%; P < 0.05). However, the beneficial effects of skim milk on the sperm motility were not observed in the semen stored at 15°C. Moreover, there were no significant differences in the other parameters of semen quality among the groups in each storage temperature. Significantly higher penetration rates of semen stored with 7.5 and 15 mg mL–1 of dry skim milk were observed in the storage at 5°C (41.1% and 34.8% v. 19.8%; P < 0.05) but not at 15°C (38.9% and 26.0% v. 30.0%; P > 0.05) when compared with the control group. When the semen was stored at 5°C, the development rate to the blastocyst stage of oocytes fertilized with semen stored with 7.5 mg mL–1 of dry skim milk was significantly higher than that with control and 15 mg mL–1 of dry skim milk (15.4% v. 1.1% and 7.8%; P < 0.01). However, there were no significant differences in the development rates of oocytes fertilized with semen stored at 15°C among the groups (9.6–11.9%). In conclusion, our results indicate that the effect of skim milk on the viability and in vitro fertility of liquid-stored boar spermatozoa is dependent on the storage temperature. The addition of 7.5 mg mL–1 of dry skim milk may be effective for the improvement of viability and fertility of semen stored at 5°C but not at 15°C.

187 EXPLOITATION OF IN VITRO CAPACITATION FOR NANOPARTICLE INCORPORATION WITHIN MAMMALIAN SPERMATOZOA

2016 ◽  
Vol 28 (2) ◽  
pp. 224
Author(s):  
L. Myles ◽  
C. Durfey ◽  
P. Ryan ◽  
S. Willard ◽  
J. Feugang
Keyword(s):  
Plasma Membrane ◽  
Sperm Motility ◽  
Surface Membrane ◽  
Milk Powder ◽  
Noninvasive Evaluation ◽  
Control Group ◽  
Body Tissues ◽  
Sperm Plasma Membrane

Migration and interactions of mammalian gametes occur in deep body tissues after mating, rendering difficult any in situ noninvasive evaluation of their performances with current methods. In our effort to develop an effective and real-time in vivo imaging approach, we have successfully labelled porcine gametes with self-illuminating bioluminescent and red-shifted quantum dot nanoparticles (QD) in our previous studies (Feugang et al. 2012 J. Nanobiotechnol. 10, 45; Feugang et al. 2015, J. Nanobiotechnol. 13, 38). The present effort aimed at investigating whether QD could be incorporated into spermatozoa through induced in vitro capacitation, which increases sperm plasma membrane fluidity. Fresh extended boar semen was placed on top of a Percoll gradient and centrifuged. Purified motile spermatozoa were collected and washed with pre-warmed PBS. Pelleted spermatozoa were resuspended in the modified Tris-buffered medium with BSA fraction-V (1 mg mL–1; modified Tween medium B with milk powder and BSA). Sperm aliquots (108) were supplemented or not (control) with QD only (QD+; 1 nM), QD+caffeine (2 mM), or QD+heparin (10 µg mL–1); with caffeine and heparin being used as routine capacitant agents in fertilization media. All aliquots were incubated at 38.5°C, under 5% CO2 for 0.5, 1, or 3 h. Spermatozoa were then analysed for motility characteristics and imaged for confirmation of QD-sperm interactions (bioluminescence emission) and localization (transmission electron microscope; TEM). Motility data of 5 replicates were analysed with ANOVA-2, and P < 0.05 was set as threshold of significance. Total sperm motility (TSM) significantly improved with the presence of either or both QDs and capacitant agents after 0.5 and 1 h incubations. With exception of the QD+heparin, all other groups had significantly decreased TSM after 3 h of incubation, when compared with TSM at 0.5 and 1 h. Higher proportions of progressive and rapid (≥45 µm s–1) spermatozoa were observed in the presence of both capacitant agents (P < 0.05), and only QD+heparin maintained greater proportions after 3 h. Sperm straight-line velocity significantly increased in the QD+caffeine at 0.5 h and in both QD+caffeine and QD+heparin thereafter. Sperm straightness data were increased by both caffeine and heparin during incubations. Strong bioluminescence signals were observed in spermatozoa incubated with QDs compared to the background signal seen in the control group. The TEM images revealed consistent surface membrane attachment of QDs in all QD+ groups, whereas transmembrane and intra-spermatic localizations were visible in both QD+caffeine and QD+heparin groups. We concluded that supplementations of medium containing QDs with caffeine or heparin allow the crossing of sperm plasma membrane by QD. No toxic effect of QD on sperm motility was observed, which confirmed our previous report using a similar ratio of QDs over spermatozoa. Exploration of efficient incorporation of QD into spermatozoa as a promising approach for noninvasive molecular imaging is still ongoing, as well as further sperm viability assessments. Supported by the NIH grant #5T35OD010432 and USDA-ARS Biophotonics Initiative grant #58–6402–3-0120.

scholarly journals The effect of heat treatment on the nutritive value of milk for the young calf

1969 ◽  
Vol 23 (4) ◽  
pp. 763-782 ◽  
Author(s):  
H. Tagari ◽  
J. H. B. Roy
Keyword(s):  
Heat Treatment ◽  
Nutritive Value ◽  
Milk Powder ◽  
Skim Milk ◽  
Sampling Period ◽  
Skim Milk Powder ◽  
Protein Nitrogen ◽  
High Ph ◽  
N Concentration

1. Four Ayrshire bull calves between 8 and 34 days of age and fitted with duodenal and ileal re-entrant cannulas were used to study the effect of heat treatment of the milk they received on the pH and nitrogen composition of the pyloric outflow and ileal contents.2. Milk A contained a spray-dried skim-milk powder pre-heated during the drying process at 74° for 30 min and milk B a similar powder pre-heated at 77° for 15 sec. In milk A about 50% of the non-casein protein N had been denatured.3. Milk B resulted in a lower pH than milk A in the pyloric outflow throughout the sampling period of 6.5 h after feeding. It resulted also in an increased volume of outflow during the 1st h after feeding, a reduced output of undigested protein, an increased output of non-protein nitrogen (NPN) and a different pattern of flow of NPN during the first 4 h after feeding.4. These differences between milk A and milk B were associated largely with different clotting characteristics, which were demonstrated in vitro at two levels of addition of rennet with or without the addition of calcium. The buffering capacity of the two milks was similar.5. Variation between calves in their response to these two milks was attributed to the age of the calves and to differences in inherent clotting or proteolytic activity.6. In the ileal outflow, bacterial activity, as measured by dehydrogenase activity, was positively related to N concentration, but the N concentration when milk A was given did not appear to differ from that when milk B was given.7. One calf had diarrhoea when given milk A at a young age. This was associated with an increased pyloric outflow, an increased outflow of undigested protein but little difference in the rate of proteolysis, and a high pH. In the ileal outflow the volume and amount of N was much increased although the N concentration was reduced.8. It is concluded that the detrimental effect of milk A, found in earlier experiments, was largely associated with high pH and poor digestibility of protein in the abomasum, conditions which allow multiplication of coliform organisms in the intestine.

REDUCTION OF β-CONGLYCININ ANTIGENICITY AND RATE OF ACID-PEPSIN PROTEOLYSIS OF PROTEINS IN EXTRUDED OR RUMEN FLUID-TREATED SOYBEAN MEAL

1989 ◽  
Vol 69 (3) ◽  
pp. 727-734 ◽  
Author(s):  
P. S. MIR ◽  
J. H. BURTON ◽  
B. N. WILKIE ◽  
F. R. VAN DE VOORT
Keyword(s):  
Soybean Meal ◽  
Rumen Fluid ◽  
Milk Powder ◽  
Skim Milk ◽  
In Vitro Digestion ◽  
Skim Milk Powder ◽  
Negative Control ◽  
Fermented Soybean Meal ◽  
Milk Replacers

The effect of processing commercial soybean meal (HSBM) by either extrusion (ExSBM) or fermentation with microbes in rumen fluid (FSBM) on rate of protein hydrolysis and the activity of the antigen β-conglycinin was evaluated. Ethanol-extracted soybean meal (EtSBM) and skim milk powder (SMP) were included as positive controls while HSBM was the negative control, with regard to antigen content. The rates of proteolysis were determined by acid pepsin hydrolysis and the activity of β-conglycinin in the soluble fraction of the digestion mixtures at 0, 2, 4, 6 and 8 h of in vitro proteolysis was determined by radial immunodiffusion in agar gel containing antibody specific for the antigen. Susceptibility of FSBM and ExSBM to proteolysis by pepsin was greater than that of EtSBM. β-Conglycinin content was greatest in HSBM (1.0 ± 0.2 g dL−1) and only 0.3 ± 0.03 g dL−1 in ExSBM at the beginning of in vitro digestion. The antigen was not detected in either FSBM or EtSBM, therefore these products could be used in milk replacers for calves. Key words: In vitro pepsin proteolysis, extruded soybean meal, fermented soybean meal, antigen, β-conglycinin

scholarly journals Mass spectrometry data of in vitro and in vivo pig digestion of skim milk powder

Data in Brief ◽  
2018 ◽  
Vol 21 ◽  
pp. 911-917 ◽  
Author(s):  
Lotti Egger ◽  
Patrick Schlegel ◽  
Christian Baumann ◽  
Helena Stoffers ◽  
Dominik Guggisberg ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Mass Spectrometry Data

SOME IN VITRO OBSERVATIONS ON FACTORS AFFECTING RENNET (CHYMOSIN) CLOTTING OF CALF MILK REPLACERS

1981 ◽  
Vol 61 (2) ◽  
pp. 393-401 ◽  
Author(s):  
K. J. JENKINS ◽  
J. R. LESSARD ◽  
D. B. EMMONS
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Total Solid ◽  
Skim Milk Powder ◽  
Factors Affecting ◽  
Total Solids ◽  
Rennet Coagulation ◽  
High Concentrations ◽  
Milk Replacers

The formation of a firm rennet (chymosin) curd in the abomasum appears to have a useful physiological function in the newborn calf. The results of in vitro experiments with calf milk replacers conducted to study the effect of various factors on rennet clot formation demonstrated that low-pressure (L) dispersion of lipid into skim milk powder replacers resulted in markedly higher (P < 0.05) curd firmness values with rennet than homogenization (H) at all total solid (10, 15 and 20%) and lipid (10, 20, 30 and 40% TS) levels tested. At higher total solids levels, curd firmness, clot weight and percentage of replacer lipid in clot were significantly (P < 0.05) increased. The L dispersion method also promoted rennet coagulation and firmer curds than H when skim was partially replaced by mixtures offish protein-whey or Promine D-whey. The results indicate that reconstitution of milk replacers at high total solids levels (e.g., 20%), in conjunction with L dispersion of lipid, would be beneficial for promoting rennet coagulation, curd firmness and high concentrations of protein and lipid in the clot.

Development of Protocol for Lyophilization of Goat Rumen Fluid

2021 ◽  
Author(s):  
A. Ruba Nanthini ◽  
C. Valli ◽  
L. Radhakrishnan ◽  
D. Balasubramanyam ◽  
A. Mangalagowri
Keyword(s):  
Rumen Fluid ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Gas Production ◽  
Time Duration ◽  
Rumen Microbes ◽  
Alternate Source ◽  
Goat Rumen

Background: Rumen fluid has been used as microbial inoculum to treat indigestion in ruminant animals and to conduct in vitro rumen fermentation experiments. Lyophilization of the goat rumen fluid will provide continuous supply of rumen inoculums either for laboratory studies or for transfaunation in treating digestive disorders sequelae to high grain rations. However, no standard protocol is available for lyophilizing goat rumen fluid. Hence, this study was designed to develop a protocol to lyophilize goat rumen fluid as an alternate source for fresh goat rumen fluid. Methods: The study was conducted using 5 × 3 × 3 factorial design with four different cryoprotectants viz., 10% skim milk powder, 10% skim milk powder + 5% sodium glutamate, 5% glycerol, 5% DMSO and no cryoprotectant, at three pre freezing (2, 24 and 48 hours) and three freeze drying (8, 24 and 32 hours) time intervals to standardize protocol for lyophilizing goat rumen fluid. The viability of rumen microbes in the “lyophilized goat ruminal inoculum”, was determined via in vitro gas production study. Result: Pre freezing (-80°C deep freezer) duration of 48 hours with 32 hours of time duration in lyophilizer (-45°C) was ideal for lyophilizing goat rumen fluid with or without the addition of various cryoprotectants. Glycerol used at 5% as cryoprotectant resulted in significantly (P less than 0.05) highest gas production at all (12, 24 and 48) incubation hours studied indicating better viability of rumen microbes.

IN VITRO OBSERVATIONS ON FACTORS AFFECTING CALF PREGASTRIC ESTERASE ACTIVITY

1979 ◽  
Vol 59 (1) ◽  
pp. 1-9 ◽  
Author(s):  
K. J. JENKINS
Keyword(s):  
Lipolytic Activity ◽  
Milk Powder ◽  
Skim Milk ◽  
Coconut Oil ◽  
Skim Milk Powder ◽  
Enzyme Hydrolysis ◽  
Factors Affecting ◽  
Ph Range ◽  
Hydrolysis Of

Three in vitro experiments were conducted to determine the efficacy of calf pregastric esterase (PGE) for hydrolyzing various fats and the influence of various factors on its lipolytic activity. Calf PGE was effective in hydrolyzing butterfat and coconut oil, hydrolyzed smaller amounts of the other plant oils tested and had a very limited capacity for lard and the six grades of tallow studied. The esterase retained good lipolytic activity for butterfat over the pH range normally encountered in the calf abomasum after feeding liquid diets. Rennet clotting of reconstituted skim-milk at pH 6.1 reduced enzyme hydrolysis of butterfat by 30%, presumably due to fat occlusion in the clot. Lecithin, skim-milk powder, casein, and lactalbumin markedly increased PGE activity; Ca++ had no effect. The bile salts taurodeoxycholate, glycochenodeoxycholate and taurochenodeoxycholate markedly inhibited PGE lipolysis, whereas others (taurocholate, deoxycholate, cholate, glycocholate) had little or no effect.

Effect of Probiotic Fermentation on Antinutrients and the Invitro digestibilities of Starch and Protein of Pearl Millet Based Food Mixture

2016 ◽  
Vol 3 (4) ◽  
Author(s):  
BINITA RANI
Keyword(s):  
Pearl Millet ◽  
Milk Powder ◽  
Negative Relationship ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
In Vitro Digestibility ◽  
Significant Negative Relationship ◽  
Tomato Pulp ◽  
Food Mixture

The consumers over whelming interest for functional foods, including probiotics have resulted in attempts to develop an indigenously developed food mixture containing pearl millet, chickpea, skim milk powder and tomato pulp (2:1:1:1 w/w). The mixture was autoclaved, cooled and fermented with a probiotic Lactobacillus acidophilus-R at 37o C for 24 h. Both the antinutrients i.e. phytic acid and polyphenols were reduced significantly after autoclaving as well as fermentation whereas in vitro digestibility of starch and protein was significantly (P less than 0.05) improved. A significant negative relationship was obtained between the content of antinutrients and digestibilities.

QUALITY OF PROTEIN IN MILK REPLACERS FOR YOUNG CALVES. I. FACTORS AFFECTING IN VITRO CURD FORMATION BY RENNET (CHYMOSIN, RENNIN) FROM RECONSTITUTED SKIM MILK POWDER

1976 ◽  
Vol 56 (2) ◽  
pp. 317-325 ◽  
Author(s):  
D. B. EMMONS ◽  
E. E. LISTER
Keyword(s):  
Heat Treatment ◽  
Milk Powder ◽  
Skim Milk ◽  
High Heat ◽  
Skim Milk Powder ◽  
Factors Affecting ◽  
Fresh Milk ◽  
Milk Solids ◽  
Milk Replacers

Fresh milk coagulates with chymosin (rennin) in the calf stomach to form relatively strong curds. With respect to calf milk replacers it is of interest to study factors affecting curd formation of reconstituted skim milk powder by this enzyme. Curd firmness was increased by lower pH of the skim milk over a range of 5.6–6.6, higher concentration of skim milk solids over a range of 5–20%, higher concentrations of chymosin, lower temperatures of heat treatment of skim milk prior to spray drying, and higher temperature of coagulation, 37 vs. 30 C. Reconstitution of powder in water above 56 C for 2 min remarkedly reduced the firmness of the curd. The following coagulation conditions were selected for comparison of powders and milk replacers: addition of 1 ml of a 1:50 dilution of standard strength commercial rennet to 100 ml of milk previously adjusted to pH 6.1, 10% of nonfat solids in the aqueous nonfat phase, temperature of 37 C, and measurements of firmness 30 min after adding rennet. Commercially produced skim milk powders designated high-heat, medium-heat and roller products yielded soft curds. Commercial low-heat powders yielded strong curds. All coagulated in less than 4 min at pH 6.1, the time being relatively independent of heat treatment.

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