卵黄在湖羊精液常温保存中的作用效果  

Effect of Egg Yolk on Room Temperature Preservation of Hu Ram Semen

作　　者：张柳明 Tariq Sohail 马金亮 冯云奎 褚长江 李拥军[1] ZHANG Liuming;Tariq Sohail;MA Jinliang;FENG Yunkui;CHU Changjiang;LI Yongjun(College of Animal Science and Technology,Yangzhou University,Jiangsu Key Laboratory of Animal Genetics,Breeding and Molecular Design,Jiangsu Yangzhou 225009,China)

机构地区：[1]扬州大学动物科学与技术学院,江苏省动物遗传繁育与分子设计重点实验室,江苏扬州225009

出　　处：《中国畜牧杂志》2020年第8期125-131,共7页Chinese Journal of Animal Science

基　　金：江苏现代农业产业技术体系建设项目(JATS[2019]450)。

摘　　要：为探究常温保存稀释液中添加卵黄对湖羊精液保存效果的影响,本实验在基础稀释液中添加0(对照组)、5%、10%、15%和20%卵黄,检测16℃保存过程中湖羊精子活率、活力和直线速率等运动性能指标。结果表明:与对照组相比,保存0~72 h,5%和10%卵黄添加组精子活率增强(P>0.05),15%和20%卵黄添加组精子活率降低(P>0.05);与对照组相比,保存96 h,5%、10%和15%卵黄添加组精子活率增强(P>0.05),20%卵黄添加组精子活率降低(P>0.05);与对照组相比,保存120~240 h,各卵黄添加组的精子活率、活力、直线速率、曲线速率、路径速率和侧摆幅度较对照组均有显著提高。因此,在本实验条件下,不同浓度卵黄在常温保存条件下保存不同时间对湖羊精液的保存效果不同,保存144 h内,添加5%卵黄的保存效果最好;保存144~216 h,添加15%卵黄量的保存效果最好;保存216 h后,添加20%卵黄的保存效果最好。In order to explore the effect of adding different concentration of egg yolk to the diluent preserved at room temperature on the preservation effect of Hu ram semen, different concentration of egg yolk 0, 5%, 10%, 15% and 20% egg yolk were added to the basic diluent to detect the motility, viability, motility parameters and linear rate of Hu ram sperm during preservation at 16℃. The results showed that 5% and 10% egg yolk groups enhanced sperm viability(P>0.05), 15% and 20% yolk groups decreased sperm viability(P>0.05). Preserved for 96 h, 5%, 10% and 15% egg yolk groups enhanced sperm viability(P>0.05), and 20% egg yolk groups decreased sperm viability(P>0.05). After being preserved for 120 to 240 h, each egg yolk addition group could improve sperm motility, viability, motility parameters, linear rate, curve rate, path rate and swing amplitude(P<0.05). Therefore, under the conditions of this experiment, the effect of different concentrations of egg yolk on the preservation of Hu ram semen was different in different periods of time, and the effect of 5% yolk addition was the best within 144 h. The effect of 15% yolk addition was the best in 144 h and 216 h preservation, and 20% egg yolk addition effect was the best after 216 h preservation.

关 键 词：湖羊精液 卵黄 常温保存 活力 运动性能 

分 类 号：S827.3[农业科学—畜牧学]