The cryopreservation and recovery of epididymis tail sperm is an important biotechnology dependent on the composition of the freezing medium.
To evaluate the effect of melatonin, added to commercial ...freezing medium extender, on the kinetics and viability of bovine epididymis tail sperm.
Five routines were performed, each consisting of eight epididymis and the structures were sliced onto a glass plate containing a commercial diluting medium for Botubov. The samples were divided into four groups, with 80 x 10
spermatozoa per mL. Group 1: samples diluted in Botubov. Group 2: samples centrifuged (600 g, 10 min), and the pellet re-suspended in Botubov. Group 3, samples diluted in Botubov containing 100 pM melatonin. Group 4: samples centrifuged (600 g, 10 min) and the pellet resuspended in Botubov with 100 pM melatonin. The samples were transferred to 0.5 mL straws at 40 x 10
viable spermatozoa, stabilized at 5º C for 4 h, transferred to liquid nitrogen vapour for 20 min, dipped in liquid nitrogen and stored in a cryogenic cylinder. After thawing (46ºC, 15s), sperm kinetics and viability parameters were evaluated.
There was no difference in the parameters of total motility (MT, %), progressive motility (MP, %), progressive linear velocity (VSL, µm/s), curvilinear velocity (VCL, µm/s), linearity (LIN, %), spermatozoa with rapid movement (RAP, %) and level of intact plasma membranes and acrosome (IPMA, %) among the groups studied. However, a difference was observed between the routines performed.
The protocol for freezing bovine epididymis tail sperm is applicable; however, there is an influence of the epididymis used, for the best efficacy of this biotechnology.
A maioria dos protocolos utilizados para a criopreservação de sêmen canino, se baseiam em metodologias descritas para outras espécies. Assim, este estudo tem como objetivo avaliar diferentes ...protocolos de congelação para sêmen desta espécie doméstica. Para tanto, foram utilizados 3 machos, adultos, da raça Buldogue Campeiro, com idades entre 2 a 5 anos e fertilidade comprovada. Foram realizadas 5 colheitas de sêmen de cada animal, pelo método de manipulação digital do bulbo peniano, priorizando a segunda fração do ejaculado. As amostras colhidas foram divididas em 2 grupos, com concentração de 100 x 106 espermatozoides por mL. No grupo 1, as amostras foram diluídas diretamente em meio de congelação comercial Botudog® (Botupharma Biotecnologia Animal). No grupo 2, as amostras foram centrifugadas a 600 g por 10 minutos e em seguida, o pellet foi ressuspendido em meio de congelação comercial Botudog®. As amostras foram envasadas em palhetas de 0,5 mL com concentração de 50 x 106 espermatozoides viáveis. Em seguida, as amostras permaneceram por 1 hora em estabilização a 5ºC. Logo após, transferidas para o vapor de nitrogênio durante 10 minutos, e por fim, mergulhadas em nitrogênio e armazenadas em botijão criogênico. As palhetas foram descongeladas a 46ºC por 15 segundos. Foram avaliados os parâmetros de cinética espermática e integridade de membrana plasmática e acrossomal (IMPA, %). Verificou-se que os parâmetros de motilidade total (%), velocidade linear progressiva (VSL; µm/s), velocidade curvilínea (VCL; µm/s), linearidade (%), percentagem de espermatozoides rápidos (%) e integridade de membrana plasmática e acrossomal avaliados por citometria de fluxo foram superiores no grupo 1, em que as amostras não foram centrifugadas. Estes dados demonstram que, o protocolo para congelação de sêmen canino, utilizando o diluente Botudog®, não preconiza a centrifugação do ejaculado, previamente a congelação.
QUARK CHEESE PRODUCED WITH KEFIR AND AGAVE INULIN Silva, Pedro Henrick Teles da; Rigoto, Renata Patrícia; Sottoriva, Heloysa Maria ...
Arquivos de ciências veterinárias e zoologia da UNIPAR,
03/2019, Letnik:
21, Številka:
3
Journal Article
Odprti dostop
Quark cheese is a cheese of fresh mass obtained by coagulation of the milk by the action mainly of lactic bacteria obtaining a cheese of refreshing flavor with high acidity, in its commercial ...production a specific starter culture is used, in the present work this culture was replaced by kefir, a symbiotic system of lactic acid bacteria and yeasts, which is considered a probiotic product. Agave inulin is a soluble fiber considered prebiotic with ability to improve the balance of the intestinal flora. The objective of this work was to develop Quark cheese using kefir as a starter culture and supplemented with agave inulin. Cheeses were produced by fermentation for 24h / 25ºC followed by drainage of the whey, in the supplemented cheese 3% of inulin was added, after whey drainage cheeses were kept in plastic pots under refrigeration temperature until the moment of the analyses. Microbiological evaluations, pH and acidity were performed at 1, 7 and 14 days after manufacture. The results of the physical-chemical analyses remained close to those found in the literature. Cheeses showed high counts of Lactobacilli indicating their probiotic potential, the addition of agave inulin decreased the number of these microorganisms, nevertheless they remained in high counts. It can be verified that the use of kefir in the production of Quark cheese is feasible, mainly in artisanal productions because it is usually inexpensive and easy to maintain, Lactobacilli have remained stable during the storage period.
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