Promotion of Development of Bovine Embryos Produced in Vitro by Addition of Cysteine and β-Mercaptoethanol to a Chemically Defined Culture System

Abstract

The aim of this research was to determine the effects of L-cysteine and β-mercaptoethanol on the in vitro development of bovine embryos that had been produced in vitro. A 2 × 3 factorial arrangement of treatments was used to evaluate the effect of 0.63 or 6.9 μM L-cysteine and 0, 10, or 100 μM β-mercaptoethanol on the development of bovine embryos in a chemically defined medium. Embryos containing 6 to 8 cells were randomly allocated to one of the six treatment combinations and were cultured for 7 d. Both β-mercaptoethanol and L-cysteine increased the number of embryos that reached the blastocyst stage of development, although no interaction was observed between the compounds. Embryos that were cultured in the presence of β-mercaptoethanol had more cells at the blastocyst stage than did embryos cultured in medium without β-mercaptoethanol. These findings provide evidence that β-mercaptoethanol and L-cysteine promote increased embryonic development and that β-mercaptoethanol increases the number of cells in bovine embryos produced in vitro and cultured in a cell-free, protein-free culture system.