Cryo-preservation of buffalo semen in skim milk egg yolk, skim milk, citric acid whey egg yolk and citric acid whey extenders

Abstract

The present study was conducted on semen of 12 Murrah buffalo bulls kept under identical managemental conditions. The age range of bulls are 3-5 years and weight was 400-600 Kg. The collection of semen from bulls was done in morning hours from 8.00am-9.15am. One collection a week with two consecutive ejaculates were taken from each bull using A.V. technique of Walton. A shorter artificial vagina was used for collection of semen with a temperature ranging from 40-45 0C depending upon the nature of bull. SMEY (Skim milk 100ml, L-cysteine hydrochloride 0.1g, Benzyl penicillin 1000IU/ml, Streptomycin 0.1mg/ml, Egg yolk 5%), SME(Skim milk 100ml, L-cysteine hydrochloride 0.1g, Benzyl penicillin 1000IU/ml, Streptomycin 0.1mg/ml), CAW(Skim milk 100ml, L-cysteine hydrochloride 0.1g, Benzyl penicillin 1000IU/ml, Streptomycin 0.1mg/ml, Citric acid 0.6gm) and CAWY (Skim milk 100ml, L-cysteine hydrochloride 0.1g, Benzyl penicillin 1000IU/ml, Streptomycin 0.1mg/ml, Citric acid 0.6gm, Egg yolk 5%) were used for the cryo-preservation of semen. SMEY and SME showed the superiority over the CAWY and CAW on the motion analysis of spermatozoa, post-thawing incubation of spermatozoa and HOS, non-eosinophilic count and having less morphological abnormalities of spermatozoa. So it observed that SMEY and SME could be successfully used for cryo-preservation of buffalo semen.