Efeito de diferentes métodos de congelamento, diluentes e tempos de resfriamento sobre a qualidade do sêmen suíno criopreservado

Bianchi, IvanMadeira, Elisângela MirapalhetaSchneider, AugustoRabassa, Viviane RohrigCorrêa, Érico KundeLucia Junior, ThomazCorrêa, Marcio Nunes

Artificial inseminations in swine are conducted with liquid semen cooled at 15 to 18ºC for 1 to 5 d. Frozen semen in not routinely used due to its poor reproductive performance in comparison with cooled semen. In semen freezing protocols, egg yolk is added to extenders to protect the sperm membrane against cold shock. The cryoprotectant effect of egg yolk is attributed to the presence of low density lipoprotein (LDL) in its composition. Thus, replacement of egg yolk by LDL in the composition of extenders may be feasible to reduce cryoinjuries in sperm cells due to cold shock. During the process of sperm freezing the cell receive structural and functional injuries that could impair the fertilization process. Two experiments were conducted to evaluate the effect of freezing method, extenders and duration of the freezing process.[...](AU)

1. spermatozoa
2. low-density lipoprotein
3. lipoproteína de baixa densidade
4. artificial insemination
5. cryopreservation
6. inseminação artificial
7. egg yolk
8. espermatozóides
9. gema de ovo
10. criopreservação