Effect of vitamin C on semen quality of duroc breed boars and their crossbreds with hampshire and pietrain

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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Phytochemical changes in mango fruit in response to Alternaria alternata infection

Czech Journal of Food Sciences ◽

10.17221/328/2017-cjfs ◽

2018 ◽

Vol 36 (No. 3) ◽

pp. 227-232 ◽

Cited By ~ 1

Author(s):

Jiao Li ◽

Liangang Mao ◽

Yanning Zhang ◽

Lan Zhang ◽

Hongyun Jiang

Keyword(s):

Superoxide Dismutase ◽

Vitamin C ◽

Fruit Quality ◽

Alternaria Alternata ◽

Enzyme Activities ◽

Phenylalanine Ammonia Lyase ◽

Titratable Acidity ◽

Mango Fruit ◽

Malondialdehyde Content

Changes in mango fruit quality, malondialdehyde content, and enzymatic activities in response to pathogen Alternaria alternata infection were studied. A. alternata significantly affected the appearance of mango fruit at 5 and 7 days after treatment (DAT). The quality of pathogen-infected fruit first showed a significant decrease in titratable acidity and vitamin C content and a significant increase in pH since 3 DAT. The malondialdehyde content was higher than that in the untreated controls at 3 and 7 DAT. The enzyme activities of ascorbate peroxidase and polyphenol oxidase showed significant increases since 3 DAT. Significant increases in l-phenylalanine ammonia-lyase and superoxide dismutase activities were observed at 7 DAT. These results indicate that A. alternata infection first significantly affects some biochemical constituents and enzyme activities in mango fruit since 3 DAT and that there was no significant effect on appearance until 5 DAT.

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Impact of High-Pressure Homogenization Parameters on Physicochemical Characteristics, Bioactive Compounds Content, and Antioxidant Capacity of Blackcurrant Juice

Molecules ◽

10.3390/molecules26061802 ◽

2021 ◽

Vol 26 (6) ◽

pp. 1802

Author(s):

Bartosz Kruszewski ◽

Katarzyna Zawada ◽

Piotr Karpiński

Keyword(s):

High Pressure ◽

Vitamin C ◽

Antioxidant Capacity ◽

Bioactive Compounds ◽

Titratable Acidity ◽

Physicochemical Characteristics ◽

Food Preservation ◽

Inlet Temperature ◽

High Pressure Homogenization

High-pressure homogenization (HPH) is one of the food-processing methods being tested for use in food preservation as an alternative to pasteurization. The effects of the HPH process on food can vary depending on the process parameters used and product characteristics. The study aimed to investigate the effect of pressure, the number of passes, and the inlet temperature of HPH processing on the quality of cloudy blackcurrant juice as an example of food rich in bioactive compounds. For this purpose, the HPH treatment (pressure of 50, 150, and 220 MPa; one, three, and five passes; inlet temperature at 4 and 20 °C) and the pasteurization of the juice were performed. Titratable acidity, pH, turbidity, anthocyanin, vitamin C, and total phenolics content, as well as colour, and antioxidant activity were measured. Heat treatment significantly decreased the quality of the juice. For processing of the juice, the best were the combinations of the following: one pass, the inlet temperature of 4 °C, any of the used pressures (50, 150, and 220 MPa); and one pass, the inlet temperature of 20 °C, and the pressure of 150 MPa. Vitamin C and anthocyanin degradation have been reported during the HPH. The multiple passes of the juice through the machine were only beneficial in increasing the antioxidant capacity but negatively affected the colour stability.

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Butylated hydroxytoluene inclusion in semen extender improves the post-thawed semen quality of Nili-Ravi buffalo (Bubalus bubalis)

Theriogenology ◽

10.1016/j.theriogenology.2008.12.023 ◽

2009 ◽

Vol 71 (8) ◽

pp. 1326-1329 ◽

Cited By ~ 36

Author(s):

A. Ijaz ◽

A. Hussain ◽

M. Aleem ◽

M.S. Yousaf ◽

H. Rehman

Keyword(s):

Semen Quality ◽

Bubalus Bubalis ◽

Butylated Hydroxytoluene ◽

Semen Extender

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Effect of Fusarium toxin contaminated wheat on health, nutrient digestibility and semen quality of adult cockerels

10.1399/eps.2014.47 ◽

2014 ◽

Author(s):

M. Ebrahem ◽

Susanne Kersten ◽

Christine Ehling ◽

Hana Valenta ◽

Ulrike Taylor ◽

...

Keyword(s):

Semen Quality ◽

Nutrient Digestibility ◽

Fusarium Toxin

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Hematologic Profile and Semen Quality of Male Timor Deer (Rusa timorensis) at Various Hierarchies

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/119/1/012027 ◽

2018 ◽

Vol 119 ◽

pp. 012027

Author(s):

D. Samsudewa ◽

S. S. Capitan ◽

C. C. Sevilla ◽

R.S.A. Vega ◽

P. P. Ocampo

Keyword(s):

Semen Quality ◽

Hematologic Profile

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Desamerization of Bitter Jam: Biochemical and Sensory Quality

Journal of Food Quality ◽

10.1155/2018/8178059 ◽

2018 ◽

Vol 2018 ◽

pp. 1-13

Author(s):

Samira Lagha-Benamrouche ◽

Terkia Benaissa ◽

Rezki Sadoudi

Keyword(s):

Chemical Composition ◽

Vitamin C ◽

Sensory Analysis ◽

Sensory Quality ◽

Bioactive Compound ◽

Antioxidant Potential ◽

Antioxidant Compounds ◽

Bitter Orange ◽

Sensorial Quality

This work consists of studying the influence of the desamerization of the mesocarpe on the chemical composition and the sensorial quality of the jam, based on the bitter orange. The results of the various analysis show that desamerization decreases acidity, sugars, protein, and bioactive compound levels (carotenoids, polyphenols, and vitamin C), but desamerized jams still remain an important source of antioxidant compounds with antioxidant potential in the diet. Concerning the sensory analysis of the jams, the results show that the jam desamerized with water presents the same bitterness as the bitter jam and that the salt significantly reduces the bitterness of the jams.

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