Pengaruh Lama Thawing yang Berbeda pada Suhu 25 oC Terhadap Kualitas Semen Beku Sapi Ongole

2019 ◽  
Vol 6 (1) ◽  
pp. 119
Author(s):  
Enike Dwi Kusumawati ◽  
Syam Rahadi ◽  
Sugeng Santoso ◽  
Dyah Lestari Yulianti
Keyword(s):  
Sperm Quality ◽  
Animal Husbandry ◽  
Randomized Design ◽  
Frozen Semen ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Bull Sperm

ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh lama thawing yang berbeda pada suhu 250C untuk mendapatkan kualitas spermatozoa semen beku sapi ongole yang optimal. Penelitian dilakukan di Laboratorium Fakultas Peternakan Universitas Kanjuruhan Malang. Metode Penelitian yang digunakan adalah metode percobaan dengan menggunakan Rancangan Acak Lengkap (RAL) Faktorial. Setiap perlakuan thawing diberikan ulangan sebanyak 10 sampel semen beku sapi ongole. Hasil penelitian menunjukkan bahwa perlakuan dengan lama thawing 7, 15, 30 detik pada suhu 25oC memberikan perbedaan pengaruh yang sangat nyata (p<0.01) pada motilitas, viabilitas dan abnormalitas spermatozoa semen beku sapi ongole. Motilitas tertinggi diperoleh pada perlakuan P3 dengan rata-rata sebesar 40,8%, viabilitas tertinggi diperoleh pada perlakuan P3 dengan rata-rata sebesar 82,39%, sedangkan abnormalitas terendah diperoleh pada perlakuan P3 dengan rata-rata sebesar 11,95%. Berdasarkan penelitian ini maka dapat disimpulkan bahwa thawing pada suhu 25oC dengan lama waktu 30 detik memberikan kualitas spermatozoa yang paling baik sehingga disarankan untuk melakukan thawing pada suhu 25oC dengan lama waktu 30 detik. Kata kunci: abnormalias, mortalitas, ongole, thawing, viabilitas ABSTRACT This study aims to determine the effect of different thawing time at 250C to get the sperm quality of frozen semen ongole bull. Research conducted at the Laboratory of Animal Husbandry Faculty Kanjuruhan University of Malang. The method of study by using Completely Randomized Design (CRD) factorial. Any treatment given repeated thawing of frozen samples of 10 times. The study show that treatment with time thawing 7 (P1), 15 (P2), 30 (P3) seconds at 25oC gives a very significant difference (P<0.01) on motility, viability and abnormalities of ongole Bull sperm. The highest motility and viability were obtained at P3 (40,8%) and (82,39%), while the lowest abnormalities obtained on P3 (11,95%). Based on this research it can be concluded that thawing at 25oC with 30 seconds to give the best quality sperm that is recommended for thawing. Keywords: abnormality, motility, ongole, thawing, viabilit

scholarly journals Karakteristik dan kualitas semen sapi Sumba Ongole dalam pengencer BTS yang dimodifikasi dengan susu kedelai

2021 ◽  
Vol 2 (2) ◽  
pp. 64-73
Author(s):  
Alphonsius Umbu Jara Lodu ◽  
Alexander Kaka ◽  
Iven Patu Sirappa
Keyword(s):  
Sperm Quality ◽  
Sperm Concentration ◽  
Spermatozoa Motility ◽  
Randomized Design ◽  
Semen Volume ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Live Sperm ◽  
Fresh Semen

This study aimed to find out the quality of fresh semen from Sumba Ongole (SO) bulls which was diluted with Bestvile Thawing Solution (BTS) diluent modified with soybean milk (SKD). The study used a completely randomized design consisting of four treatments and 5 replications, P0 (100 % BTS), P1 (95 % BTS + 5 % SM), P2 (90 % BTS + 10 % SM), and P3 (85 % BTS + 15 % SM). The parameters observed were the colour, smell, consistency, pH, volume, motility, viability, and abnormalities of spermatozoa. The results showed that the characteristics were in the normal, creamy white semen colour, semen volume 3,6 ml, medium consistency, pH 6,3, typical SO bulls smell, sperm motility 85 %, mass activity +++, sperm concentration 1276 million/ml, live sperm 90,05 % and sperm abnormalities 6,15 % and quality there was no significant difference between the four treatments. The spermatozoa motility and viability in each treatment was able to which achieved on day 1. The characteristics of the spermatozoa of SO bulls were in the normal category. Meanwhile, BTS diluent with the addition of SKD was unable to maintain sperm quality.

Kualitas spermatozoa semen sexing kambing peranakan etawa (pe) dengan metode sedimentasi putih telur menggunakan pengencer yang berbeda

2017 ◽  
Vol 5 (1) ◽  
pp. 39-49
Author(s):  
Kornelis Tamo Ama ◽  
Enike Dwi Kusumawati ◽  
Aju Tjatur Nugroho Krisnaningsih
Keyword(s):  
Semen Quality ◽  
Sperm Quality ◽  
Egg White ◽  
Laboratory Research ◽  
Sedimentation Method ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Fresh Semen

ABSTRAK                       Tujuan penelitian ini adalah untuk mengetahui kualitas spermatozoa semen hasil sexing kambing Peranakan Etawa (PE) dengan metode sedimentasi putih telur menggunakan pengencer yang berbeda. Materi yang digunakan dalam penelitian ini adalah semen segar kambing PE.  Metode percobaan yang digunakan adalah percobaan laboratorium dengan menggunakan rancangan acak lengkap (RAL) Setiap perlakuan semen sexing kambing Peranakan Etawa dengan pengencer yang berbeda yaitu (P0) CEP, (P1) CEP+kuning telur+putih telur, (P2)CEP+putih telur (P3), CEP+kuning telur dan diulang sebanyak 10 kali. Variabel yang diukur pada penelitian ini adalah motilitas, viabilitas, dan abnormalitas spermatozoa. Data yang diperoleh dianalisis dengan mengunakan analisis varian. Apabila perlakuan memberikan pengaruh maka dilanjutkan dengan uji Beda Nyata Terkecil (BNT). Hasil penelitian menunjukkan bahwa kualitas spermatozoa kambing Peranakan Etawa (PE) dengan berbagai macam pengencer menunjukkan pengaruh yang sangat nyata (P<0,01). Motilitas dan Viabilitas menunjukkan perbedaan yang sangat nyata (P<0,01) pada berbagai pengencer Motilitas terbaik pada beberapa lapisan atas sebesar 65% dan CEP+PT lapisan atas 60% dilanjutkan oleh CEP+KT+PT lapisan bawah 55,9% dan CEP+PT lapisan bawah 55% dilanjutkan lagi oleh CEP+KT lapisan atas 50% dan  lapisan bawah 45% dan yang paling terkecil adalah CEP lapisan bawah 40%. Viabilitas spermatozoa dari yang tertinggi yaitu CEP+KT+PT lapisan atas sebesar 69,553% dan CEP+PT lapisan atas sebesar 69,519% dan dilanjutkan dengan CEP+PT lapisan bawah sebesar 65,504% dan CEP+KT+PT lapisan bawah 65,473%, dan dilanjutkan lagi dengan CEP+KT lapisan atas sebesar 60,269% dan lapisan bawah sebesar 53,476% dan yang paling terkecil yaitu CEP lapisan bawah sebesar 40,371%. Presentase Abnormalitas menunjukkan bahwa perlakuan tidak memberikan pengaruh nyata (P>0,05). Tetapi CEP+KT+PT lapisan atas menunjukkan persentase yang paling rendah yaitu sebesar 4,88% dibandingkan perlakuan lainnya. Dari hasil penelitian dapat disimpulkan bahwa kualitas spermatozoa semen sexing kambing PE dengan menggunakan pengencer CEP+ kuning telur + putih telur pada lapisan atas memberikan hasil terbaik terhadap kualitas spermatozoa ditinjau dari motilitas, viabilitas dan abnormalitas.   ABSTRACT                      The purpose of this study was to determine the sexing sperm quality of Etawa cross-bred goat (PE) with egg white sedimentation method using different diluents. The material used in this study was the fresh semen Etawa crossbreed goat (PE) of the center for Artificial Insemination (BBIB) Singosari Malang. The method is laboratory research using completely randomized design. Consist of CEP, CEP + KT, CEP + PT, CEP + KT + PT and repeated 10 times. The variables are motility, viability and abnormality of sperm. Data were analyzed by using variance analysis. If the treatment effect then continued by Least Significant Difference (LSD). The results showed that the quality of Etawa cross-bred goat sperm with various diluents showed a significant influence (P <0.01). Motility and viability showed differences (P <0.01) in various diluents. The best motility and viability on top layer of CEP+KT+PT diluent were 65% and 69%, 55%. Percentage abnormalities showed that the treatment was not significant effect (P> 0.05). but top layer CEP+KT+PT diluent shows the percentage of abnormality west 4.88% compared to the other treatments. From the results of this study concluded that the quality of sexing semen quality by using dilution CEP + yolk white egg on the top layer gives the best results on the quality of sperm in terms of motility, viability and abnormalities. Based on this study it is suggested that the use of sexing semen with egg white sedimentation method using diluent CEP + yolk + white egg.

scholarly journals PENGARUH SKARIFIKASI MENGGUNAKAN URIN KAMBING PADA BIJI GAMAL (Gliricida sepium) DENGAN WAKTU PERENDAMAN BERBEDA TERHADAP KUALITAS BENIH

2021 ◽  
Vol 5 (1) ◽  
pp. 1-7
Author(s):  
Holil Pathan Nur ◽  
Agung Kusuma Wijaya ◽  
Liman Liman ◽  
Muhtarudin Muhtarudin
Keyword(s):  
Data Analysis ◽  
Animal Husbandry ◽  
Gliricidia Sepium ◽  
Animal Nutrition ◽  
Soaking Time ◽  
Randomized Design ◽  
Significant Difference ◽  
Hard Seeds ◽  
Completely Randomized Design

This study aimed to determine the effect of scarification using goat urine with different soaking time on the quality of gamal seeds (Gliricidia sepium) and determine the best scarification treatment that produces normal sprouts and the best sprouts. This research was conducted in January 2020, located in the Laboratory of Animal Nutrition and Feed, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. This study used an experimental method using Completely Randomized Design with 5 treatments (control or without soaking, seed soaking for 4, 8, 12, and 16 hours) and 6 replications. Each trial unit received 30 seeds of Gamal. Data analysis was performed using the ANOVA continued by the least significant difference (LSD) test. The results showed that scarification of gamal seeds in goat urine at different times of soaking gave significantly effect (P <0.05) on germination, normal sprouts, dead seeds and hard seeds, but did not affect on abnormal sprouts and yield attacked by pests. The best scarification treatment for normal sprouts and sprouts rate was soaking for 16 hours, namely 60.00% and 47.73%, respectively. This results showed the longer soaking the seeds, the higher the germination and normal sprouts. Keywords: Gamal seeds, Goat urine, Scarification, Soaking time

scholarly journals COMBINED EFFECT OF STREPTOMYCIN AND SWEET ORANGE ESSENTIAL OIL TO MEMBRANE AND ACROSOME INTEGRITY BOER GOAT FROZEN SEMEN

2019 ◽  
Vol 3 (2) ◽  
pp. 89
Author(s):  
Sukma Aditya Sitepu ◽  
Julia Marisa
Keyword(s):  
Essential Oil ◽  
Sweet Orange ◽  
Membrane Integrity ◽  
Boer Goat ◽  
Randomized Design ◽  
Frozen Semen ◽  
Acrosome Integrity ◽  
Completely Randomized Design ◽  
Orange Essential Oil

One of factors that cause a bad quality of Boer Goat frozen semen is the growth of bacterial. This can be overcome by adding antibiotics such as streptomycin. To further suppress the growth of bacteria can be added other ingredients that contain antibacterials such as sweet orange essential oil. The purpose of this research is to know the percentage value of Membrane Integrity and Acrosome Integrity on Boer Goat frozen semen with addition sweet orange essential oil and streptomycin. The method used was experimental using Completely Randomized Design with 5 treatments and 5 replications. The treatment in this research is addition 0%, 0,25%; 0.5%; 0.75% and 1% sweet orange essential oil on tris yolk and streptomycin extender. The results showed the best treatment addition combination streptomycin and sweet orange essential oil to percentage Membrane Integrity and Acrosome Integrity is increase 1% sweet orange essential oil.Keywords: Boer Goat, essential oil, frozen semen, streptomycin, sweet orange.

scholarly journals THE PROPORTION OF X AND Y SPERM, VIABILITY AND MOTILITY OF RAM SPERMATOZOA AFTER SEPARATED WITH WHITE EGG ALBUMIN

2017 ◽  
Vol 41 (1) ◽  
pp. 1 ◽  
Author(s):  
Moh Takdir ◽  
Ismaya Ismaya ◽  
Sigit Bintara
Keyword(s):  
Egg White ◽  
Egg Albumin ◽  
Randomized Design ◽  
Frozen Semen ◽  
Bottom Fraction ◽  
Completely Randomized Design ◽  
Ram Sperm ◽  
Artificial Vagina ◽  
Range Test

ABSTRACT The aim of this research was to determine the proportion, viability and motility of X and Y ram spermatozoa separated with egg white albumin. Sperm samples derived from Garut ram, which was collected by using an artificial vagina. Observations were made on spermatozoa fraction above and below each medium fraction treatment. There are treatment egg white albumin as separation medium, each medium consisting of fractions top and bottom fraction with different concentration: 1) P0 = sperma before separation (control); 2) P1 = 10% above fraction + 30% lower fraction; P2 = 25% + 45%; P3 = 25% + 75%. Data proportion of X and Y, viability and motility were analyzed statistically by Completely Randomized Design patern in the direction followed by Duncan’s Multiple Range Test for data with a real difference. Separation with egg white albumin affect significantly increased the proportion of spermatozoa X and Y (P≤0.05), but tends to decrease the viability and motility of spermatozoa.The proportion of spermatozoa X and Y was highest in treatment P3,76.76% of spermatozoa X (fraction above 25%) and 79.81% spermatozoa Y (75% lower fraction), with an average viability obtained respectively 68,9% (fraction above) and 59,7% (bottom fraction), motility 77,5% (fraction above) dan 84,0% (bottom fraction). It was concluded that the egg white albumin is very effective in changing the proportions of X and Y ram sperm with the quality of spermatozoa after separation feasible for applications insemination or processed into frozen semen.  (Keywords: Garut ram, White egg albumin, Spermatozoa X and Y) 

scholarly journals Vegetable pigments in sorghum-based diets for laying hens

2020 ◽  
Vol 12 ◽  
Author(s):  
Donaldo Antônio Nunes Junior ◽  
Heder José D’Avila Lima ◽  
Jean Kaique Valentim ◽  
Laura Aline Zanelatto Souza ◽  
Nayara Emanoelle Matos e Silva ◽  
...  
Keyword(s):  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Energy Sources ◽  
Natural Pigment ◽  
Randomized Design ◽  
Significant Difference ◽  
Egg Yolks ◽  
Completely Randomized Design

The main objective of this research is to evaluate the inclusion of different natural pigment solutions in diets formulated with maize and sorghum solutions on the growth performance and egg quality of commercial laying hens created in hot climates. Throughout the conduction of this experiment, were used 252 laying hens of the Hisex Brow, in a completely randomized design, with six treatments, seven repetitions, and six birds per plot. The experimental diets were assigned with different energy sources and adding pigmentation solutions, diet 1 (corn), diet 2 (corn + annatto), diet 3 (corn + carrot), diet 4 (sorghum), diet 5 (sorghum + annatto), diet 6 (sorghum + Carrot).  Afterward, being evaluated the performance and quality of eggs. It was observed significant difference with reference t egg production, egg weight (g), gem weight (g), the weight of shell (g), albumin in weight (g), and gem coloration (tons) among the treatments. There was no difference in the parameters of performance and quality of eggs evaluated, only the variable yolk color had a significant effect between treatments. Replacing the energy source of the corn diet with sorghum in the diet of laying hens at peak production provides similar performance and egg quality, which can be a substitute for quality and efficiency. The use of annatto and carrots as a natural pigmentation promotes greater pigmentation of the egg yolks of laying Hisex Brown eggs and does not impair the performance of the birds.

scholarly journals Post harvest evaluation of physical-chemical parameters of mechanically damaged Tahiti acid limes

2010 ◽  
Vol 1 (2) ◽  
pp. 79
Author(s):  
Michel Shoiti Tamura ◽  
Roselene Ferreira Oliveira ◽  
Simone Correia Molina ◽  
Edmar Clemente
Keyword(s):  
Titratable Acidity ◽  
Soluble Solids ◽  
Chemical Parameters ◽  
Post Harvest ◽  
Physical Chemical ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Solids Content

<p>From harvest to consumption, fruit and vegetables suffer a series of mechanical damages which, depending on their sensitiveness, may cause damages that put their final quality at risk. This work had as its objective evaluate the post harvest quality of mechanically damaged &lsquo;Tahity&rsquo; acid limes. The experiment was carried out in a completely randomized design, with 3 repetitions and 7 fruits per treatment, mechanical damages were then evaluated by cutting and impacting in comparison to healthy fruits (control), and maintained for periods of 0, 3. 6, 9, 12, 15 and 18 days, thus obtaining a 3 x 7 factorial experiment. Analyses were made throughout the 18 days, so as to determine the total soluble solids content (expressed in &deg;Brix); titratable acidity (in g of citric acid. 100mL<sup>-1</sup>); ratio (relationsoluble solids and titratable acidity); vitamin C (expressed in mg of ascorbic acid 100mL<sup>-1</sup>) and pH. The results obtained showed that there was significant difference in the chemical parameters evaluated, mainly those submitted to damaging treatment.</p><p>&nbsp;</p><p>DOI: http://dx.doi.org/10.14685/rebrapa.v1i2.20</p>

scholarly journals Non-Carcass Parts of Local Male Ducks Fed Commercial Feed Supplemented with Torch Ginger (Etlingera elatior) Flower Extract

2018 ◽  
Vol 1 (1) ◽  
pp. 1-8
Author(s):  
Mohammad Badru Zaman ◽  
Ristika Handarini ◽  
Deden Sudrajat
Keyword(s):  
Live Weight ◽  
Animal Husbandry ◽  
Herbaceous Plant ◽  
Feeding Trial ◽  
Randomized Design ◽  
Commercial Feed ◽  
Completely Randomized Design ◽  
Head Neck ◽  
Etlingera Elatior

The torch ginger (Etlingera elatior) is a herbaceous plant the flower of which is commonly used in feed to improve the quality of meat. This study was aimed at assessing the effects of giving commercial feed non-carcass portions of local ducks. The study was conducted at the Poultry Farm of Department of Animal Husbandry Djuanda University, Bogor, from June to August 2016. Twenty four 2-week-old male local ducks were used. Completely randomized design with 4 treatments and 3 replicates was used. The treatments consisted of 100% of commercial ration (R0), commercial ration + 2.5% of TGE solution (R1), commercial ration + 5% of TGE solution (R2), and commercial ration + 7.5% of TGE solution (R3). The feeding trial lasted 6 weeks after which the ducks were slaughtered and carcass weight, dressing percentages and carcass parts were measured. The percentage of non-carcass parts including head, neck, shank, liver, heart, gizzard, feathers, blood and intestines were also measured. No significant effect of treatments (P > 0.05) on all parameters measured were found. It was concluded that the inclusion of TGE solution in commercial ration up to 7.5% did not significantly affect the live weight, weight and percentages of non-carcass parts including blood, feathers, head, neck, shank, liver, gizzard, heart, and intestines.

scholarly journals Kualitas spermatozoa ayam kampung dan ayam arab dengan lama simpan yang berbeda pada suhu ruang

2020 ◽  
Vol 8 (1) ◽  
pp. 41-56
Author(s):  
Enike Dwi Kusumawati ◽  
Aju Tjatur Nugroho Krisnaningsih ◽  
Aditya Umbu Kulli Walangara
Keyword(s):  
Body Weight ◽  
Laboratory Test ◽  
Shelf Life ◽  
Analysis Of Variance ◽  
Animal Husbandry ◽  
Test Method ◽  
Laboratory Test Method ◽  
Randomized Design ◽  
Completely Randomized Design

This research was conducted at the Laboratory of the Faculty of Animal Husbandry, University of Kanjuruhan Malang, which began in March until May 2019. The purpose of this study was to study the quality of semen of Kampung Ayam Arabian funds with long stored Arabs that produce in spaces. In this study, the material used was cement of Kampung chickens and Arabic chickens which were requested from two male chickens and 2 male Arab chickens needed 1.5-2 years that had a body weight of ± 2.5 kg and each tail was accommodated 1 time per day and in one shelter done 1 ejaculation. The laboratory test method uses a completely randomized design (factorial). The research treatment is storing time 0, 1, 2, 3, and 4 hours. Each payment is repeated ten times. The data obtained were analyzed using analysis of variance. The conclusion of this study is that there is an effect of shelf life on the quality of spermatozoa. After 4 hours motility is not feasible for IB, after 4 hours the viability is not feasible for all, after 4 hours the abnormality is not feasible for all.

scholarly journals Study on Optimization of Yeast Level and Duration for Aerobic and Anaerobic Fermentation for Production of Jack Fruit (Artocarpus heterophyllus L.) Wine

2020 ◽  
pp. 12-19
Author(s):  
S. K. Anil ◽  
Praveen Gidagiri ◽  
R. Hamsa ◽  
Praveen Jholgikar
Keyword(s):  
Ph Value ◽  
Anaerobic Fermentation ◽  
Content Increase ◽  
Alcohol Content ◽  
Randomized Design ◽  
Significant Difference ◽  
Cold Condition ◽  
Completely Randomized Design ◽  
Aerobic And Anaerobic

The present investigation on Optimization of yeast level and duration for aerobic and anaerobic fermentationfor production of jack fruit (Artocarpus heterophllyus L.) wine was carried out in the department of Post Harvest Technology, Kittur Rani Channamma College of Horticulture (University of Horticultural Sciences, Bagalkot), Arabhavi, during the year 2010-2011. It consisting of different treatments viz T1 –20 g of yeast for 100 Kg of must+24 hrs aerobic and 7 days anaerobic fermentation, T2-30 g of yeast for 100 Kg of must+24 hrs aerobic and 7 days anaerobic fermentation, T3–20 g of yeast for 100 Kg of must+24 hrs aerobic and 14 days anaerobic fermentation, T4 –30 g of yeast for 100 Kg of must+24 hrs aerobic and 14 days anaerobic fermentation, T5 –20 g of yeast for 100 Kg of must+48 hrs aerobic and 7 days anaerobic fermentation, T6 –30 g of yeast for 100 Kg of must+48 hrs aerobic and 7 days anaerobic fermentation, T7 –20 g of yeast for 100 Kg of must+48 hrs aerobic and 14 days anaerobic fermentation and T8 –30 g of yeast for 100 Kg of must+48 hrs aerobic and 14 days anaerobic fermentation. The experiment was laid out in a completely randomized design with three replications. The main objective was to standardize the optimum yeast level and duration required for aerobic and anaerobic fermentation and also to study various biochemical and organoleptic quality of wine recorded at regular interval during the storage of wine. The highest TSS was maintained in treatment T1 (10.47) and T4 (10.47) in cold condition and in ambient condition T1 (10.43) followed by T2 (10.35) shows highest TSS. The pH value increases from 3.36 (fresh wine) to 3.89 (6 MAS in cold) and 3.84 (6 MAS in ambient) and acidity will decrease from 0.59 to 0.49 (Cold) and 0.52 (ambient). Alcohol content increase from 7.46 to 8.12 percent (Cold) and 8.04 (Ambient). Tannin per cent were showed non significant difference and decreasing trend can be seemed over period of aging, T8 (30 g of yeast + 48 hrs aerobic and 14 days of anaerobic fermentation) observe the highest per cent of tannins throughout the investigation.

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