Comparison of extenders and storage temperature in chilling canine semen

Abstract This study aimed to compare the effects a commercial milk-based extender and a self-made egg yolk extender had on the quality of canine semen stored at two different temperatures, 5ºC or 15ºC. The ejaculate obtained was split into two aliquots of equal volume and diluted with the milk or egg yolk extender. The final concentration was 100×106 spermatozoa/mL. Diluted semen was placed in transport containers and maintained at final storage temperatures of 5ºC and 15ºC. The quality of the chilled semen was assessed 12, 24, and 36 hours after storage. Semen diluted with the milk extender had higher motility, vigour, and plasma membrane integrity (p<0.05) of the spermatozoa than that diluted with the egg yolk extender. No difference in the semen quality was observed between the stored temperatures in both the groups. The difference observed between the extenders could be due to the standard formulation of the commercial milk extender and the presence of glucose in the mixture. In conclusion, the milk extender was better than the egg yolk extender at preserving the motility, viability, and membrane integrity of chilled canine semen for up to 36 hours. The storage temperature did not seem to affect the semen quality, suggesting that canine semen can be refrigerated at 15ºC.

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Influence of different method and different storage life on moisture and senzorial evaluation of durable salamis

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis ◽

10.11118/actaun200856040183 ◽

2008 ◽

Vol 56 (4) ◽

pp. 183-196

Author(s):

Hana Šulcerová ◽

Jiří Štencl ◽

A. Šulcová

Keyword(s):

Storage Time ◽

Storage Temperature ◽

Heat Treated ◽

Different Temperatures ◽

The Difference ◽

Total Difference ◽

Cut Surface ◽

Sausage Casing ◽

General Appearance

Heat-treated salamis “Vysočina“ were produced with standard way in a meat factory; their diameter was 55 mm. Samples were stored under laboratory conditions at different temperatures: 5, 10, 15, 20, and 25 °C and sensory analysed every week during one month storage. The dry matter (d.m.) was measured, too. Descriptors of general appearance, sausage casing, texture, cut surface, dry edge, smell, taste, and salty were monitored. Biggest changes were in descriptors general appearance and sausage casing (P < 0.001) and also in dry edge (P < 0.010) during the month period. Germs of moulds were found only at 5 and 10 °C. Rapid increase of d.m. in samples was noticeable in the first week of the storage time. It was 3 % d.m. at 5 °C and 11 % d.m. at 25 °C. Increase of d.m. of salamis continues slowly in the next three weeks period; the total difference was about 10 % d.m. in the temperature range measured. Decrease of d.m. at 5 °C was noticed in the last week of the measurement. The difference was 3.5 % d.m. This change means that the equilibrium moisture content of the samples of salamis has been reached at the temperature 5 °C. The best sensorial quality of salamis “Vysočina” was in the storage temperature ranged from 15 to 20 °C.

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Study on Varying Salt Level and Storage Time on Physico-Chemical and Sensory Quality of Beef Nugget

Progressive Agriculture ◽

10.3329/pa.v24i1-2.19280 ◽

2014 ◽

Vol 24 (1-2) ◽

pp. 149-158

Author(s):

MAK Talukder ◽

MA Hashem ◽

SME Rahman ◽

MS Islam ◽

MM Hossain ◽

...

Keyword(s):

Storage Time ◽

Sensory Quality ◽

Storage Temperature ◽

Chemical Properties ◽

Salt Level ◽

Physico Chemical ◽

Significant Difference ◽

Different Temperatures ◽

And Storage

The experiment was conducted to find out the effect of salt and storage temperature on the physico-chemical properties of beef nugget. For this purpose nugget samples were divided into two parts; one is called fresh nugget and another is preserved nugget at different temperatures. Then the fresh samples as well as the preserved samples were divided into four subdivisions. Then these are treated with different salt levels (0, 1.5, 3 and 5% salt level). The preserved samples were stored at 4oC and -20oC. Samples preserved at 4oC were stored in the refrigerator for 21 days and were analyzed on 7th day, 14th day and 21th day and samples preserved at -20oC were stored in the refrigerator for 60 days and were analyzed on 15th day, 30th day, 45th day and 60th day of preservation. Dry matter and Ash content of all the samples increased significantly (P<0.01) with the advancement of storage time and salt level. CP% of fresh samples was 22.31, 20.55, 20.13 and 20.55 at 0, 1.5, 3 and 5% salt concentration. CP, DM, Ash and Fat also varied among the samples significantly (P<0.01). Highly significant difference is observed in preserved samples than in fresh samples at different salt levels. Fresh nugget treated with 1.5% salt found to be more acceptable in terms of sensory evaluation. So we recommend fresh nugget to be best for consumption.DOI: http://dx.doi.org/10.3329/pa.v24i1-2.19280 Progress. Agric. 24(1&2): 149 - 158, 2013

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Effect of Postharvest Transport and Storage on Color and Firmness Quality of Tomato

Horticulturae ◽

10.3390/horticulturae7070163 ◽

2021 ◽

Vol 7 (7) ◽

pp. 163

Author(s):

Mai Al-Dairi ◽

Pankaj B. Pathare ◽

Rashid Al-Yahyai

Keyword(s):

Weight Loss ◽

Storage Temperature ◽

Color Change ◽

Storage Period ◽

Color Difference ◽

Transport Distance ◽

Transportation Distance ◽

Different Temperatures ◽

And Storage

Transport duration affects the vibration level generated which has adverse effects on fresh produce during transportation. Furthermore, temperature affects the quality of fresh commodities during storage. This study evaluated physical changes in tomatoes during transportation and storage. Tomatoes were transported at three distances (100, 154, and 205 km) from a local farm and delivered to the Postharvest Laboratory where vibration acceleration was recorded per distance. Tomato was stored at two different temperatures (10 °C and 22 °C) for 12 days. The physical qualities like weight loss and firmness of all tomato samples were evaluated. RGB image acquisition system was used to assess the color change of tomato. The results of vibration showed that over 40% of accelerations occurred in the range of 0.82–1.31 cm/s2 of all transport distances. Physical quality analyses like weight loss and firmness were highly affected by transportation distance, storage temperature, and storage period. The reduction in weight loss and firmness was the highest in tomatoes transported from the farthest distance and stored at 22 °C. Lightness, yellowness, and hue values showed a high reduction as transport distance increased particularly in tomatoes stored at 22 °C. Redness, total color difference, and color indices increased significantly on tomatoes transported from 205 km and stored at 10 °C and 22 °C. The study indicated that the increase in transportation distance and storage temperature cause higher changes in the physical qualities of tomatoes.

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Effect of storage temperature on the physiochemical properties of UHT milk

International Journal of Food and Allied Sciences ◽

10.21620/ijfaas.2016252-57 ◽

2016 ◽

Vol 2 (2) ◽

pp. 52 ◽

Cited By ~ 1

Author(s):

Farzana Siddique ◽

Sadia Riffat ◽

Muhammad Arshad ◽

Umar Farooq ◽

Khansa Iftikhar ◽

...

Keyword(s):

Storage Temperature ◽

Storage Period ◽

Total Solids ◽

Uht Milk ◽

Titrable Acidity ◽

Physicochemical Changes ◽

Different Temperatures ◽

Solids Content ◽

And Storage

The aim of the study was to assess the physicochemical changes occurred during storage of UHT milk for 90 days at three different temperatures i.e. 10˚C, 25˚C and 35˚C. pH, titrable acidity, total solids, lactose, moisture were the parameters used for physicochemical analyses. The results showed an increasing trend in titrable acidity, total solids with the passage of time. Temperature also affected the quality of UHT milk while lactose and moisture showed decreasing trend with the increase in temperature and storage period. The maximum titrable acidity (0.21%) and total solids (12.34%) were observed at 90th day of storage at 37˚C while lowest titrable acidity 0.11% and total solids content was noticed at 0 day of storage at 10˚C. Significantly highest lactose (4.073 %) moisture (87.92%) and pH (6.79) was noticed at 10˚C during 0 day storage while decline in lactose (3.53%), moisture (86.66%) and pH (6.42) was observed during 90 day of storage at 37˚C temperature

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Optimal inclusion level of butylated hydroxytoluene in semen extender improves the quality of post-thawed canine sperm

Czech Journal of Animal Science ◽

10.17221/6273-cjas ◽

2012 ◽

Vol 57 (No. 8) ◽

pp. 377-381 ◽

Cited By ~ 5

Author(s):

M. Ziaullah ◽

A. Ijaz ◽

M. Aleem ◽

A.K. Mahmood ◽

H. Rahman ◽

...

Keyword(s):

Semen Quality ◽

Membrane Integrity ◽

Egg Yolk ◽

Quality Parameters ◽

Butylated Hydroxytoluene ◽

Osmotic Swelling ◽

Inclusion Level ◽

Semen Extender ◽

Supravital Staining

The study was conducted to evaluate the potential cryoprotective effect of butylated hydroxytoluene (BHT) through post-thaw evaluation of canine semen and its optimal inclusion level. Ejaculated canine semen was extended in TRIS-glucose egg yolk extender containing various concentrations of BHT (0.5, 1.0, 1.5, 2.0, and 2.5mM). Semen was frozen at −196°C using 200 × 106 spermatozoa per 0.5 ml straws and post-thaw evaluation was carried out in terms of sperm motility, viability, plasma membrane integrity, and acrosomal integrity through phase-contrast microscope, supravital staining, hypo-osmotic swelling test, and normal acrosomal ridge, respectively. BHT was found to improve (P > 0.005) all post-thawed semen quality parameters at an inclusion level of 1.0mM in the extended semen. However, higher concentrations than this were found to have detrimental effects.

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Comparative study of chicken egg yolk and quail egg yolk in two chilled canine semen extenders

Sokoto Journal of Veterinary Sciences ◽

10.4314/sokjvs.v17i4.7 ◽

2020 ◽

Vol 17 (4) ◽

pp. 62-69

Author(s):

S.A. Ubah ◽

M. Sule ◽

I.C. Chibuogwu ◽

P.K. Columbus ◽

K.O. Abah ◽

...

Keyword(s):

Sperm Motility ◽

Semen Quality ◽

Egg Yolk ◽

Chicken Egg ◽

Significant Difference ◽

Skimmed Milk ◽

Mass Activity ◽

The Difference ◽

Chicken Egg Yolk

The aim of this work was to substitute chicken egg yolk with quail egg yolk in two semen extenders and to evaluate the quality of the extended canine semen following chilled storage. Semen was pooled from male dogs (n= 4) of about 18-months old and body weight of about 28 kg. Four extenders were tested: (1) tris buffered chicken egg yolk extender (2) tris buffered quail egg yolk extender, (3) skimmed milk chicken egg yolk extender and (4) skimmed milk quail egg yolk extender. Semen was diluted with corresponding extender in the ratio 1:4. The diluted semen samples were analyzed for motility, mass activity, viability, abnormalities percentage and pH for three consecutive days. There was no significant difference (P>0.05) between chicken egg yolk and quail egg yolk in either tris diluent or skimmed milk extender with respect to pH, mass activity and sperm motility. Samples stored in both the tris and skimmed milk-based extenders with quail egg yolk displayed greater viability than those in chicken egg yolk but the difference was not significant (P>0.05). Viability, mass activity and sperm motility decreased as treatment days increased in both chicken and quail egg yolk extenders. Results showed that a pH of 6.5 was maintained from day 0 to day 3. There was no difference in semen quality between chicken and quail egg yolk in either the tris diluent or skimmed milk extender (P> 0.05). It was recommended that quail egg yolk could be substituted for chicken egg yolk in the two canine semen extenders. Further modifications of the diluents with quail egg yolk might produce an improved result. Keywords: Canine, Chicken Chilled, Egg yolk, Extenders, Quail, Semen

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EFFECT OF COATING ON THE PHYSICAL AND MORPHOLOGICAL QUALITY OF FRESH HEN EGG DURING STORAGE

Jurnal Penelitian Pascapanen Pertanian ◽

10.21082/jpasca.v18n2.2021.93-104 ◽

2021 ◽

Vol 18 (2) ◽

pp. 93

Author(s):

Maulida Hayuningtyas ◽

Christina Winarti ◽

Sari Intan Kailaku ◽

Hoerudin Hoerudin

Keyword(s):

Weight Loss ◽

Shelf Life ◽

Room Temperature ◽

Storage Temperature ◽

Egg Yolk ◽

Lime Solution ◽

Chicken Eggs ◽

Hen Egg ◽

Better Than

Hen egg is the most consumed animal food due to its high nutritional content, affordable and easy to obtain. However, eggs have the disadvantage for their short shelf life of about 7 days at room temperature. An effort to extend the shelf life of eggs including storing at low temperatures and/or coating. The research objective was to determine changes in the physical quality and morphology of chicken eggs coated with two material coating stored at room (25–29 °C) and AC/low (18–22 °C) temperature. The treatments tested were two kinds of coatings, namely gelatin and lime solution, and two storage temperature conditions, namely room and low temperature for 30 days. The study was conducted with three replications, each replication was observed on 5 eggs. The parameters observed were weight loss, Egg white index, Egg yolk index, air cavity, Haugh Unit and surface morphology. The results showed that at the end of storage for 30 days the eggs quality still met the SNI standards I to III. AC storage temperature was better than room temperature. The egg treated with coating produced better quality than without coating. The longer the storage, the lower the weight loss, HU, IPT and IKT. The best treatment was gelatin coating stored at AC temperature.

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Supplementation of different concentrations of Orvus Es Paste (OEP) to ostrich egg yolk lipoprotein extender improves post-thaw boar semen quality

Polish Journal of Veterinary Sciences ◽

10.2478/pjvs-2014-0032 ◽

2014 ◽

Vol 17 (2) ◽

pp. 225-230 ◽

Cited By ~ 1

Author(s):

L. Fraser ◽

E. Jasiewicz ◽

W. Kordan

Keyword(s):

Semen Quality ◽

Membrane Integrity ◽

Egg Yolk ◽

Plasma Membrane Integrity ◽

Sperm Characteristics ◽

Boar Semen ◽

Sperm Survival ◽

Acrosome Integrity ◽

Egg Yolk Lipoproteins

Abstract This study aimed to compare post-thaw quality of boar semen following freezing in an ostrich egg yolk lipoprotein (LPFo) extender supplemented with 0%, 0.25% and 0.50% Orvus Es Paste (OEP). Sperm assessments included total motility (TMOT), mitochondrial function (MF), plasma membrane integrity (PMI) and acrosome integrity (normal apical ridge, NAR). Considerable variations among boars and OEP treatments had a significant effect (P < 0.001) on post-thaw sperm characteristics. It was observed that post-thaw sperm characteristics were significantly compromised in semen samples frozen in the absence of OEP. By contrast, lactose-LPFo-glycerol extender supplemented with either 0.25% OEP or 0.50% OEP markedly enhanced post-thaw sperm characteristics. In all boars, there were no marked differences in post-thaw sperm TMOT between the freezing extenders supplemented with 0.25% and 0.50% OEP. However, a decline in the percentage of post-thaw motile spermatozoa was more pronounced in the extender supplemented with 0.50% OEP following a 120-min incubation period. Furthermore, the proportions of frozen-thawed spermatozoa with MF, PMI and NAR acrosomes varied significantly among the boars in the OEP-supplemented extenders. The findings of this study indicate that different OEP concentrations, in the presence of ostrich egg yolk lipoproteins, could have varying effects on post-thaw sperm survival

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Quality of ram spermatozoa separated with modified swim up method

Bangladesh Veterinarian ◽

10.3329/bvet.v33i2.36459 ◽

2018 ◽

Vol 33 (2) ◽

pp. 62-70 ◽

Cited By ~ 2

Author(s):

A Hossain ◽

MM Islam ◽

F Naznin ◽

RN Ferdousi ◽

FY Bari ◽

...

Keyword(s):

Semen Quality ◽

Membrane Integrity ◽

Quality Parameters ◽

Fluid Medium ◽

Normal Morphology ◽

The Mean ◽

Mass Activity ◽

Fresh Semen ◽

Artificial Vagina

Semen was collected from four rams, using artificial vagina and viability%, motility% and plasma membrane integrity% were measured. Fresh ejaculates (n = 32) were separated by modified swim-up separation using modified human tubal fluid medium. Four fractions of supernatant were collected at 15-minute intervals. The mean volume, mass activity, concentration, motility%, viability%, normal morphology and membrane integrity% (HOST +ve) of fresh semen were 1.0 ± 0.14, 4.1 ± 0.1 × 109 spermatozoa/ml, 85.0 ± 1.3, 89.4 ± 1.0, 85.5 ± 0.7, 84.7 ± 0.5 respectively. There was no significant (P>0.05) difference in fresh semen quality parameters between rams. The motility%, viability% and HOST +ve % of first, second, third and fourth fractions were 53.4 ± 0.5, 68.2 ± 0.3, 74.8 ± 0.3 and 65.5 ± 0.4; 55.5 ± 0.4, 66.2 ± 0.4, 74.5 ± 0.3 and 73.6 ± 0.3 and 66.7 ± 0.5, 66.8 ± 0.5, 65.2 ± 0.4 and 74.7 ± 0.5 respectively. The motility%, viability% and membrane integrity% of separated semen samples differed significantly (P<0.05) between four fractions. The mean motility% and viability% were significantly higher (P<0.05) in third fraction (74.8 ± 0.3%), whereas the mean HOST +ve% was significantly higher (P<0.05) in fourth fraction (74.7 ± 0.5). All quality parameters of separated spermatozoa were significantly (P<0.05) lower than that of fresh semen. The pregnancy rates were higher with fresh semen (71%) in comparison to that of separated sample (57%).Bangl. vet. 2016. Vol. 33, No. 2, 62-70

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Kualitas Semen Cair Kambing Boer Berbahan Pengencer Air Kelapa Muda Varietas Viridis Setelah Simpan Dingin

Jurnal Ilmu dan Teknologi Peternakan Tropis ◽

10.33772/jitro.v6i1.5449 ◽

2019 ◽

Vol 6 (1) ◽

pp. 78

Author(s):

Muhammad Ade Salim ◽

Muhammad Nur Ihsan ◽

Nur Isnaini ◽

Trinil Susilawati

Keyword(s):

Semen Quality ◽

Block Design ◽

Animal Husbandry ◽

Egg Yolk ◽

Coconut Water ◽

Boer Goat ◽

Randomized Block Design ◽

Frozen Semen ◽

Artificial Vagina

ABSTRAKAir kelapa muda varietas viridisdapat dijadikan pengencer aletrnatif semen cair bagi program IB di daerah minim sarana semen beku. Tujuan penelitian ini untuk menguji pengaruh penggunaan air kelapa muda viridissebagai bahan pengencer terhadap kualitas semen cair kambing Boer setelah didinginkan. Dilaksanakanselama 3 bulan di Laboratorium Fakultas Peternakan UBUnit SumberSekar,Malang. Metodenya yaitu eksperimen. Semen dari 3 pejantan Boer umur 3-5 tahun, dikoleksi seminggu sekali dengan VB. Air kelapa mudaviridis umur 5-7 bulan serta tris aminomethane sebagai kontrol. Didesain menggunakan Rancangan Acak Kelompok (RAK) dengan 2 perlakuan yaitu P0 (tris aminomethane + 10% KT) dan P1 (air kelapa muda viridis + 10% KT) masing-masing diulang 10 kali. Data dianalisis dengan analisis Ragam (Anova) dengan software Genstat 18. Variabelnya yaitu motilitas individu, viabilitas dan abnormalitas. Hasil penelitian yaitu motilitas individu pada P1bertahan sampai 4 hari (40,5± 24,3%), viabilitas terbaik sampai hari ke-5 (42±24,6%), abnormalitas terendah di hari ke-7(1,31± 0,6). Kesimpulannya, Pengencer air kelapa muda viridis dapat mempertahankan kualitas semen cair kambing Boer selama 4 hari untuk motilitas dan 5 hari untuk viabilitas.Kata Kunci:pengencer, air kelapa, varietas viridisABSTRACTYoung viridis coconut water could be used as an alternative to liquid semen diluent for artificial insemination program in the area with limited facility for frozen semen production. This study evaluated the use of young coconut water as a diluent on liquid semen quality of Boer goat after cold storage. This study was carried out for 3 months at Sumber Sekar Laboratory, Faculty of Animal Husbandry, University of Brawijaya, Malang. The semen was collected from 3 Boer bucks aged at 3 to 5 years old. The semen collection was done once a week with the aid of artificial vagina. The diluents used were young Viridis coconut (5 to 7 months old) and tris aminomethane. The method used was an experiment in a randomized block design with 2 treatments and 10 replicates. The treatments used were T0: tris aminomethane + 10% egg yolk (control) and T1: young Viridis coconut water + 10% egg yolk. Data were analyzed by analysis of variance using Genstat 18 software. The variables measured were sperm individual motility, viability, and abnormality. The results showed that the sperm individual motility in T1 survived up to 4 days (40.5± 24.3%), the best viability at 5 days (42.0±24.6%), while the lowest abnormality at 7 days (1.31±0.6). It could be concluded that: 1. Tris aminomethane diluent has higher quality with the storage length up to 9 days, 2. Young Viridis coconut water diluent could preserve liquid semen quality of Boer goat up to 4 days for sperm motility and 5 days for sperm viability.Keywords: diluents, coconut water, viridis variety

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