تأثیر شیره نارگیل در رقیق‌کننده بر کیفیت اسپرم قوچ پس از فرآیند انجماد- یخ‌‌گشایی

پژوهشهای علوم دامی ایران

مقاله 11، دوره 16، شماره 2 - شماره پیاپی 58، تیر 1403، صفحه 303-315   

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.22067/ijasr.2024.82570.1146

نویسندگان

سارا رحمتی؛ سید مجتبی موسوی^* ؛ علی فروهرمهر

گروه علوم دامی، دانشکده کشاورزی، دانشگاه لرستان، خرم آباد، ایران

چکیده

داشتن یک رقیق ­کننده مناسب که بتواند از اسپرم در برابر آسیب انجماد و یخ­گشایی محافظت کند، ضروری است. در این راستا، این مطالعه به‌منظور بررسی تأثیر جایگزینی شیره نارگیل با زرده تخم‌مرغ در رقیق‌کننده بر فراسنجه‌های کیفی اسپرم قوچ انجام شد. نمونه‌های منی از پنج رأس قوچ لری- بختیاری دو بار در هفته با استفاده از واژن مصنوعی جمع‌آوری شدند. منی ترکیبی از پنج قوچ، تحت شش تیمار شامل سطوح مختلف شیره نارگیل (5، 10، 15، 20 و 25 درصد) و یک تیمار با زرده تخم‌مرغ (15 درصد) قرار گرفت. قبل و بعد از انجماد، فراسنجه‌های سرعتی اسپرم، یکپارچگی و فعالیت غشاء، مورفولوژی، نرخ پراکسیداسیون لیپیدی و قطعه‌ قطعه شدن DNA اسپرم مورد ارزیابی قرار گرفت. در پایان، داده‌ها با نرم‌افزار آماری SAS تجزیه‌ و تحلیل شدند. نتایج قبل از انجماد نشان داد که به‌جز فراسنجه BCF، هیچ تفاوتی در سایر فراسنجه‌های جنبایی اسپرم، زنده‌مانی، فعالیت غشای پلاسمایی اسپرم و مورفولوژی اسپرم وجود ندارد (05/0P≥). با این‌ حال، کاهش قابل‌ توجهی در فراسنجه‌های جنبایی اسپرم پس از یخ­گشایی در همه تیمارها مشاهده شد. این اثر مخرب پس از انجماد در رقیق­کننده مکمل شده با شیره نارگیل نسبت به رقیق­کننده حاوی زرده تخم‌مرغ بیشتر بود. به‌طوری‌که تیمار زرده تخم‌مرغ به‌جز در VCL (41/10±36/94 µm/s) وBCF  (70/0±83/5 هرتز)، در سایر فراسنجه‌های جنبایی، به‌طور معنی­داری بیشتر از تیمارهای مکمل شده با شیره نارگیل بود. مورفولوژی اسپرم، غلظت MDA و نرخ قطعه‌ قطعه شدن DNA نیز تحت تأثیر تیمارها قرار نگرفتند. نتایج این مطالعه نشان داد که افزودن شیره نارگیل به رقیق­کننده اسپرم، جایگزین مناسبی برای زرده تخم‌مرغ برای انجماد اسپرم قوچ نیست.

کلیدواژه‌ها

اسپرم؛ انجماد؛ رقیق‌کننده؛ قوچ؛ نارگیل

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