| dc.rights.license | CC-BY-NC-ND | |
| dc.contributor | Derar Mohammed | |
| dc.contributor.advisor | Gadella, Bart | |
| dc.contributor.author | Mohammed, Derar | |
| dc.date.accessioned | 2024-04-25T00:01:20Z | |
| dc.date.available | 2024-04-25T00:01:20Z | |
| dc.date.issued | 2024 | |
| dc.identifier.uri | https://studenttheses.uu.nl/handle/20.500.12932/46321 | |
| dc.description.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 | |
| dc.description.sponsorship | Utrecht University | |
| dc.language.iso | EN | |
| dc.subject | The effect of free fatty acids (Oleic acid, Palmetic acid and Stearic acid) on the longevity (motility and viability) of frozen bull spermatozoa. In diffderent concentration of 100, 250 and 500 µM during six hour incubation. | |
| dc.title | The effect of free fatty acids on the longevity of frozen bull spermatozoa | |
| dc.type.content | Master Thesis | |
| dc.rights.accessrights | Open Access | |
| dc.subject.keywords | free fatty acids; Oleic acid; Palmetic acid; Stearic acid; longevity; motility; viability; frozen bull spermatozoa; bull spermatozoa; different concentration; | |
| dc.subject.courseuu | Gezondheidszorg landbouwhuisdieren en vet. volksgezondheid | |
| dc.thesis.id | 30280 | |
