The aim of this study was to evaluate the effect of different concentrations of trans-resveratrol or quercetin on the ability of goat sperm to withstand being frozen. Six pools of semen obtained from six male goats were processed with different concentrations of resveratrol or quercetin (Experiment 1: 0, 15, 25, 50, 75 or 100μM resveratrol; Experiment 2: 0, 15, 25, 50, 75 or 100μM quercetin) and frozen. After thawing, the semen was evaluated for sperm kinematics, plasma membrane and acrosome integrity, morphology and oxidative stress following 0 and 1h of incubation. Immediately after thawing (0h), wobble (oscillation index) in the groups treated with 100μM of quercetin or resveratrol was lower (P < 0.05) than in those treated with 0 and 25μM resveratrol and 0μM quercetin, respectively. After 1h of incubation, the total motility in treatments with 15, 50 and 75μM quercetin, as well as the plasma membrane integrity in all quercetin concentrations were lower (P < 0.05) than at 0h. In opposition, the linearity of semen samples treated with 100μM quercetin and the straightness of those treated with 75 and 100μM quercetin were lower (P < 0.05) at 0h than at 1h after thawing. Thus, it can be concluded that resveratrol and quercetin at high concentrations (100μM) transiently reduce the wobble of goat sperm submitted to frozen storage, and that quercetin (75 and 100μM) increases the linearity and straightness over time, which can be favorable for fertility.
CITATION STYLE
Silva, E. C. B., Arruda, L. C. P., Silva, S. V., Souza, H. M., & Guerra, M. M. P. (2016). High resveratrol or quercetin concentrations reduce the oscillation index of frozen goat semen. Arquivo Brasileiro de Medicina Veterinaria e Zootecnia, 68(5), 1237–1243. https://doi.org/10.1590/1678-4162-8670
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