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.
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Universidade Federal de Minas Gerais, Escola de Veterinária
2019
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oai:scielo:S0102-093520190002004892019-06-03Addition of chlorogenic acid and caffeine during the processing of cooled boar semenPereira,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. antioxidant boar semen storage metabolic activator methylxanthine polyphenol 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.info:eu-repo/semantics/openAccessUniversidade Federal de Minas Gerais, Escola de VeterináriaArquivo Brasileiro de Medicina Veterinária e Zootecnia v.71 n.2 20192019-04-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352019000200489en10.1590/1678-4162-10415 |
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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. |
| spellingShingle |
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. Addition of chlorogenic acid and caffeine during the processing of cooled boar semen |
| author_facet |
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. |
| author_sort |
Pereira,B.A. |
| title |
Addition of chlorogenic acid and caffeine during the processing of cooled boar semen |
| title_short |
Addition of chlorogenic acid and caffeine during the processing of cooled boar semen |
| title_full |
Addition of chlorogenic acid and caffeine during the processing of cooled boar semen |
| title_fullStr |
Addition of chlorogenic acid and caffeine during the processing of cooled boar semen |
| title_full_unstemmed |
Addition of chlorogenic acid and caffeine during the processing of cooled boar semen |
| title_sort |
addition of chlorogenic acid and caffeine during the processing of cooled boar semen |
| description |
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. |
| publisher |
Universidade Federal de Minas Gerais, Escola de Veterinária |
| publishDate |
2019 |
| url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352019000200489 |
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