冷凍程式對豬精液冷凍解凍後品質之影響

Effect of freezing programs on the sperm quality of frozen-thawed boar semen

吳昇陽(Sheng-Yang Wu) ； 章嘉潔(Chia-Chieh Chang)

《畜產研究》 53卷4期 (2020/12) Pp. 237-243

https://doi.org/10.6991/JTLR.202012_53(4).0005

摘要

本試驗探討不同冷凍降溫程式製作豬冷凍精液對解凍後精液品質之影響。採集5頭健康杜洛克公豬新鮮精液，以Lactose-egg yolk（LEY）精液稀釋液進行稀釋，最終濃度為5×10^8 cells／mL並分裝於0.5mL麥管，分別以三組不同冷凍降溫程式進行冷凍精液製作。精液冷凍程序啟動之起始溫度皆為5℃，第一組以-3℃／min之速率降至-5℃並停留1min，之後繼續以-50℃／min速率降溫至-140℃。第二組以-3℃／min速率降至-5℃，隨後以-40℃／min之速率繼續降溫，至-80℃停留30sec後，以-60℃／min速率繼續降溫至-140℃。第三組以-20℃／min速率降溫至-8℃，後以-70℃／min速率降溫直至-140℃，完成降溫之冷凍精液隨即放入液態氮內貯存。凍存精液於解凍後即進行精子品質檢查，試驗結果顯示三種不同冷凍降溫程式處理製作之冷凍精液，其解凍後之精子總活力、前進式活力、各項運動參數及頭帽完整性等性狀表現均無顯著差異。由於第三組冷凍降溫程式製作豬冷凍精液製程所需時間較短，可減少液態氮損耗，建議可提供豬精液冷凍保存採行之參考。

關鍵字

豬 ； 冷凍精液 ； 冷凍程式

並列摘要

The objective of this study was to evaluate the effects of different freezing programs on the quality of frozen-thawed boar semen. Semen collected from five Duroc boars were diluted with Lactose-egg yolk extender, which were brought to 5 × 10^8 cell/mL as the final concentration, and packaged into 0.5 mL plastic straws. Three freezing programs for boar semen cryopreservation were applied and compared: (1) cooling rate -3℃/min from 5 to -5℃, holding at -5℃ for 1 min and then frozen at -50℃/min rate to -140℃, (2) cooling rate -3℃/min from 5 to -5℃, and then frozen at -40℃/min rate to -80℃, holding at -80℃ for 30 sec and then frozen at -60℃/min rate to -140℃, and (3) cooling rate -20℃/min from 5 to -8℃, and then frozen at -70℃/min rate to -140℃ after reaching -140℃, the straws were then plunged into liquid nitrogen. Analysis of sperm quality after thawing showed that the percentage of motility, rapid progressive motility, motility kinetic variables parameters and acrosome integrity were not affected by the different freezing programs. In conclusion, the 3rd freezing program is recommended for boar semen cryopreservation due to the shorter processing time and reduction of liquid nitrogen consumption.

並列關鍵字

Boar ； Frozen semen ； Freezing program