Study of the fatty acid composition of the Iberian pig's sperm membrane, and its potential relationship with resistance to the cryopreservation process | Estudio de la composición de ácidos grasos de la membrana del espermatozoide de cerdo ibérico y su posible relación con la resistencia al proceso de crioconservación
2011
De Mercado, E., Instituto Tecnológico Agrario de Castilla y León, Segovia (España). Centro de Pruebas de Porcino | Tomás, C., Centro de Investigación y Tecnología Animal, Castellón (España) | Gómez Fernández, J., Instituto Tecnológico Agrario de Castilla y León, Segovia (España). Centro de Pruebas de Porcino | Gómez Izquierdo, E., Instituto Tecnológico Agrario de Castilla y León, Segovia (España). Centro de Pruebas de Porcino | Carrasco, J.A., Consejo Superior de Investigaciones Científicas, Madrid (España). Inst. de Ciencia y Tecnología de Alimentos y Nutrición | González Bulnes, A., Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria, Madrid (España) | Sánchez Sánchez, R., Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria, Madrid (España)
The cryopreservation process causes damage to the sperm plasmatic membrane altering its fluidity and becoming more stiff and susceptible to breakage. The composition of the membrane seems to be a key factor in the resistance of sperm to this process. It is known that there are individual differences with regard to sperm resistance to freezing process, and these differences could be due to different fatty acid composition in plasmatic membrane. The aim of this study was to determine if fatty acid composition of the Iberian pig's sperm membrane could have a potential relationship with their resistance to freezing process. The results indicated that there were significant differences in post-thaw quality among different males in percentage of total live sperm (Good freezers: 55.9%; Bad freezers: 41.2%, P <0.05) and percentage of total motile sperm (Good freezers: 51.8%; Bad freezers: 28.9% P <0.05) but there were no differences between groups in their fatty acid composition (saturated, monounsaturated and polyunsaturated fatty acids). We can conclude that the fatty acid composition of the sperm membrane does not affect sperm freezability of Iberian pig.
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