Diluents for Bovine Semen. XII. Fertility and Motility of Spermatozoa in Skimmilk with Various Levels of Glycerol and Methods of Glycerolization

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Abstract

Laboratory studies showed that the beneficial effect of glycerol on the maintenance of sperm motility in skimmilk diluent during 5 C storage was related both to level and method of glycerol addition. Optimum livability was obtained with 5% glycerol and when the glycerol-containing fraction was added stepwise to the partially diluted semen at 5 C. Direct addition of semen to completely formulated skimmilk-13% glycerol diluent at room temperature significantly reduced sperm livability as compared to that in partially diluted semen glycerolated in a stepwise fashion at 5 C. Even when glycerol level in the complete diluent was lowered from 13 to 5%, and the semen added at room temperature, livability during 14 days of storage was slightly better in the skimmilk-13% glycerol control samples glycerolated stepwise at 5 C. Dilution at room temperature into completely formulated skimmilk-glycerol diluents containing more than 5% glycerol also resulted in abnormal sperm motility (circular or backward movement). In skimmilk-glycerol diluents containing 5, 10, and 20% glycerol, livability was superior (P < 0.01) when the glycerol fraction was added to the partially diluted semen at 5 C in three steps rather than all at once at 5 C or dropwise during the cooling process. Irrespective of glycerolization method, there was a highly significant increase in mean livability with each decrease in glycerol level. However, based on a split-sample field trial involving 9,606 first inseminations, fertility on any of the four days of use was not significantly different in skimmilk-diluted semen containing 5% rather than 10% glycerol. © 1962, American Dairy Science Association. All rights reserved.

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Almquist, J. O., & Wickersham, E. W. (1962). Diluents for Bovine Semen. XII. Fertility and Motility of Spermatozoa in Skimmilk with Various Levels of Glycerol and Methods of Glycerolization. Journal of Dairy Science, 45(6), 782–787. https://doi.org/10.3168/jds.S0022-0302(62)89488-0

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