The effect of free fatty acids on the longevity of frozen bull spermatozoa

Abstract

Spermatozoa longevity is pivotal to successful fertilization as spermatozoa make their journey through the female reproductive tract. The quality of frozen-thawed bull semen is 50% lower than the fresh semen. The possibility that addition of fatty acids to sperm extender can improve semen quality is tested in the current study. To this end the effect of three fatty acids (oleic, palmitic and stearic acid) on frozen-thawed bulls semen was investigated. Thawed bull spermatozoa were incubated with different concentrations (0µM,100µM, 250µM and 500µM) of each fatty acid and longevity (motility and viability) was estimated up to 6h. Total and progressive motility and viability was significantly improved after the supplementation of 500µM oleic acid, 250µM palmitic acid and 250µM stearic acid co