اثر عصاره نسترن بر پارامترهای میکروسکوپی و بیوشیمیایی و آنزیم‌های پلاسمای منی پس از فرآیند انجماد-یخ‌گشایی

پژوهشهای علوم دامی ایران

مقاله 1، دوره 9، شماره 3 - شماره پیاپی 31، مهر 1396، صفحه 387-399   

نوع مقاله: علمی پژوهشی- فیزیولوژی

شناسه دیجیتال (DOI): 10.22067/ijasr.v9i3.57054

نویسندگان

سمیرا رضویان¹؛ حسین دقیق کیا^{* 2}؛ ابوذر نجفی¹؛ حسین واثقی دودران¹

¹تبریز

²گروه علوم دامی، دانشکده کشاورزی، دانشگاه تبریز، تبریز، ایران

چکیده

این مطالعه به منظور بررسی اثر آنتی ‌اکسیدانی سطوح مختلف عصاره نسترن بر پارامترهای میکروسکوپی، بیوشیمیایی و فعالیت‌ آنزیم‌های آنتی‌اکسیدانی اسپرم قوچ پس از فرآیند انجماد-یخ‌‌گشایی با استفاده از 5 رأس قوچ قزل انجام شد. بعد از انجام پیش آزمایش‌های تعیین غلظت بهینه روی اسپرم تازه و اسپرم رقیق شده، سه غلظت عصاره گیاه نسترن (میکرولیتر بر میلی‌لیتر 200 ،150 ،100) انتخاب و به رقیق کننده با پایه تریس-زرده تخم مرغ افزوده شد. نمونه‌های منی هفته‌ای دو بار با استفاده از مهبل مصنوعی گرفته شدند. به منظور حذف اثرات فردی نمونه‌های منی با هم مخلوط شدند. نمونه‌ها پس از فرآوری و انجماد تا زمان ارزیابی در ازت مایع نگهداری شدند. پس از یخ‌گشایی پارامترهای تحرک اسپرم، زنده‌مانی، یکپارچگی غشاء، ناهنجاری‌های اسپرم، پراکسیداسیون غشای لیپیدی، فعالیت آنزیم‌های آنتی اکسیدانی گلوتاتیون پراکسیداز، سوپراکسید دیسموتاز و ظرفیت کل آنتی اکسیدانی ارزیابی شدند. نتایج حاکی از عدم وجود اختلاف معنی‌دار در میزان مالون دی آلدهید و مورفولوژی اسپرم تیمارهای مورد بررسی نسبت به گروه شاهد بود. درصد اسپرم‌های غیر طبیعی و مقدار پراکسیداسیون لیپید در گروه نسترن 100 در مقایسه با گروه شاهد کمترین بود (05/0P

کلیدواژه‌ها

آنتی ‌اکسیدان؛ اسپرم قوچ؛ انجماد-یخ‌گشایی؛ رقیق کننده؛ عصاره نسترن

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