Effects of Egg Yolk and LDL on Changes of Cholesterol and Phospholipids in Sheep Spermatozoa during Freezing

doi:10.7668/hbnxb.2008.06.026

Abstract

Abstract: For search the reasons of low pregnant rate of sheep frozen semen,the paper studied on the changes of cholesterol and phospholipids in sheep spermatozoa during freezing,which was protected with egg yolk or low density lipoprotein(LDL)in diluents.The results indicated that the contents of cholesterol of sheep spermatozoa decreased from 234.54 nmol/10⁹sperm of fresh semen to 163.76 nmol/10⁹sperm of frozen semen and the ratio of cholesterol and phos-pholipids(c/p)decreased also from 0.54 to 0.36 when egg yolk was added in diluents.When egg yolk in diluents was instead with LDL 9 g/100mL,content of cholesterol in spermatozoa was 243.73 nmol/10⁹sperm after frozen and c/p was also maintained 0.50.In conclusion,the content of cholesterol and c/p in sheep spermatozoa decreased during freezing in egg yolk extender and LDL could prevent the content of cholesterol and c/p from decreases.

Key words: Sheep, Semen frozen, Egg yolk, Low density lipoprotein(LDL), Phospholipids, Cholesterol, Ratio of cholesterol and phospholipids(c/p)

CLC Number:

S826

ZHENG Yun-sheng, HONG Wei, NI Li-ping, TIAN Dong-hai, LU Yong-yue, DENG Chang-sheng, LI Jin-quan. Effects of Egg Yolk and LDL on Changes of Cholesterol and Phospholipids in Sheep Spermatozoa during Freezing[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2008, 23(6): 112-115. doi: 10.7668/hbnxb.2008.06.026.

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