Addition of chlorogenic acid and caffeine during the processing of cooled boar semen

ABSTRACT A study was conducted to evaluate the effect of chlorogenic acid (ChA) added pre-cooling and its combination with caffeine added during warming on cooled-stored boar semen parameters. Ten ejaculates were diluted in commercial extender with or without 4.5mg/ml ChA and stored at 15°C. After 0, 24 and 72 hours of storage, aliquots of these doses were taken and incubated at 37°C in the presence or absence of 8.0mM caffeine. Semen quality was evaluated after 10 and 120 minutes of incubation. The ChA increased (P <0.01) the sperm motility, viability, acrosomal integrity and the percentage of spermatozoa with high mitochondrial activity (PMHA), however, decreased (P <0.01) the malondialdehyde (MDA) concentration. Caffeine increased (P<0.05) the sperm motility, viability, PMHA and the MDA concentration and reduced (P <0.05) the acrosome integrity. When associated (ChA+caffeine), there was an increase (P <0.05) in sperm motility and viability, PMHA and acrosome integrity. The addition of ChA to the dilution medium improves the quality of the swine inseminating doses. The addition of caffeine during re-warming is only recommended when the semen is stored for prolonged periods (72h), and the inseminating dose should be used immediately after its addition.

Bibliographic Details

Main Authors:	Pereira,B.A., Rocha,L.G.P., Teles,M.C., Silva,W.E., Barbosa,J.A., Rabelo,S.S., Uchoa,A.S., Rodrıguez-Gil,J. E., Pereira,L.J., Zangeronimo,M.G.
Format:	Digital revista
Language:	English
Published:	Universidade Federal de Minas Gerais, Escola de Veterinária 2019
Online Access:	http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352019000200489
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