Wahana Peternakan
Vol. 7 No. 3 (2023): Wahana Peternakan

QUALITY OF FROZEN SHEEP SPERM USING SOYBEAN LECITHIN EXTENDER

Salmin (Animal Husbandry Study Program, Faculty of Animal Husbandry and Fisheries, Universitas Tadulako)
Marsudi (Department of Animal Husbandry, Faculty of Animal Husbandry and Fisheries, Universitas Sulawesi Barat)
Hendro Sukoco (Department of Animal Husbandry, Faculty of Animal Husbandry and Fisheries, Universitas Sulawesi Barat)



Article Info

Publish Date
05 Nov 2023

Abstract

The study aimed to study the impact of optimum levels of soybean lecithin in Tris extenders on the quality of frozen sheep sperm. The observed variable was the quality of the post-freezing spermatozoa, which covers the progressive motility, viability, abnormality and integrity of the sperm membrane. The results of the study showed that the level of lecithin in soybeans had a real influence (P<0,05) on all parameters of the quality of post-freezing sheep spermatozoa. The higher the level of soybean lecithin, the higher the percentage of progressive motility, viability, integrity of sperm membranes up to 3% soybean lecithin, then a decrease of 4% soybean lecithin and decreasing sperm abnormality percentages to 3% Soybeans Lecithin. The Average percentage of progressive motility (43.79%), viability (50.85%) and membrane integrity (51.65%) of post-freezing spermatozoa treated with 3% soya bean lecithin (L3) was significantly higher (P<0.05), and sperm abnormalities (13.72%) were significantly lower (P <0.05) than all treatments tried. Keywords: Membrane integrity, Motility, Frozen spermatozoa Quality, Soybean lecithin

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Journal Info

Abbrev

jwputb

Publisher

Subject

Agriculture, Biological Sciences & Forestry

Description

jurnal yang menerbitkan artikel ilmiah berdasarkan double blind peer-review yang bertujuan untuk menyebarluaskan semua informasi yang berkontribusi pada pemahaman dan pengembangan peternakan dengan menerbitkan makalah penelitian asli, artikel telaah pustaka, kasus lapangan, dan gagasan asli. Jurnal ...