scholarly journals Effects of Composition of Diluent, Method of Addition of Glycerol, Freezing Rate, and Storage Temperature on the Revival of Ram Spermatozoa After Deep-Freezing

1972 ◽  
Vol 25 (2) ◽  
pp. 379 ◽  
Author(s):  
KW Entwistle ◽  
ICA Martin
Keyword(s):  
Sodium Chloride ◽  
Phosphate Buffer ◽  
Storage Temperature ◽  
Egg Yolk ◽  
Freezing Rate ◽  
Deep Freezing ◽  
Single Addition ◽  
And Storage ◽  
Reciprocal Replacement

The addition of 6% (vJv) egg yolk to a synthetic diluent [247 mM glucose, 49 mM NaCI, 5 mM KCI, 5 mM phosphate buffer, and 7�5% (vJv) glycerol] improved the survival of ram spermatozoa after deep�freezing. Judging by the activity of spermatozoa after thawing, a single addition of glycerol to the diluted semen at 5�C was as effective as multiple additions giving a graded increase of glycerol concentra-tion over a period of 20 min. Reciprocal replacement of the sodium chloride of the diluent by an increase in the concentration of the phosphate buffer showed that motility of the spermatozoa after thawing was depressed when the level of phosphate exceeded 10 mM.

scholarly journals Comparison of extenders and storage temperature in chilling canine semen

2020 ◽  
Vol 21 ◽  
Author(s):  
Tatiana Almeida Pignataro ◽  
Jessica Maresch de Araújo ◽  
Aline Batista Silva Silva ◽  
Mariane Leão Freitas ◽  
Heitor Castro Alves Teixeira ◽  
...  
Keyword(s):  
Storage Temperature ◽  
Semen Quality ◽  
Membrane Integrity ◽  
Egg Yolk ◽  
Different Temperatures ◽  
Commercial Milk ◽  
The Difference ◽  
And Storage ◽  
Better Than

Abstract This study aimed to compare the effects a commercial milk-based extender and a self-made egg yolk extender had on the quality of canine semen stored at two different temperatures, 5ºC or 15ºC. The ejaculate obtained was split into two aliquots of equal volume and diluted with the milk or egg yolk extender. The final concentration was 100×106 spermatozoa/mL. Diluted semen was placed in transport containers and maintained at final storage temperatures of 5ºC and 15ºC. The quality of the chilled semen was assessed 12, 24, and 36 hours after storage. Semen diluted with the milk extender had higher motility, vigour, and plasma membrane integrity (p<0.05) of the spermatozoa than that diluted with the egg yolk extender. No difference in the semen quality was observed between the stored temperatures in both the groups. The difference observed between the extenders could be due to the standard formulation of the commercial milk extender and the presence of glucose in the mixture. In conclusion, the milk extender was better than the egg yolk extender at preserving the motility, viability, and membrane integrity of chilled canine semen for up to 36 hours. The storage temperature did not seem to affect the semen quality, suggesting that canine semen can be refrigerated at 15ºC.

scholarly journals Deep freezing to maintain the freshness of pork loin during long-term storage

2021 ◽  
Author(s):  
SangYoon Lee ◽  
Eun Jeong Kim ◽  
Dong Hyeon Park ◽  
Yu Ra Ji ◽  
Guhyun Kang ◽  
...  
Keyword(s):  
Storage Temperature ◽  
Freezing Temperature ◽  
Moisture Loss ◽  
Deep Freezing ◽  
Long Term Storage ◽  
Pork Loin ◽  
Temperature Impacts ◽  
And Storage ◽  
Term Storage

AbstractAs storage temperature impacts frozen meat quality, we evaluated the ideal freezing and storage temperatures for pork loin, and effects of long-term storage at − 60, − 50, and − 18 °C on pork loin physicochemical properties. Pork loin was cut into 30 × 30 × 30 mm (50 g) and packed in air-containing box. Thereafter, they were stored at different freezing temperature for 6 months. Frozen pork loins were thawed at 4 °C. Samples frozen at − 18 °C exhibited surface dehydration (at 3 months) and high moisture loss surface dehydration-induced discoloration and toughening. However, samples frozen by deep freezing temperature (− 60 and − 50 °C) had lower values of thawing loss, WHC, and shear force than those of frozen at − 18 °C. Samples frozen at − 60 and − 50 °C maintained their freshness better than those frozen at − 18 °C; samples stored at − 60 °C showed significantly lower VBN than those stored at − 50 °C. Therefore, − 60 °C is suitable for freezing pork loins.

scholarly journals Lipoxygenase Activity of Hypodermal- and Middle-mesocarp Tissues from Netted Muskmelon Fruit During Maturation and Storage

1990 ◽  
Vol 115 (4) ◽  
pp. 612-615 ◽  
Author(s):  
Gene Lester
Keyword(s):  
Fatty Acids ◽  
Plasma Membrane ◽  
Free Fatty Acids ◽  
Phosphate Buffer ◽  
Cucumis Melo ◽  
Storage Temperature ◽  
Membrane Integrity ◽  
Lipoxygenase Activity ◽  
Plasma Membrane Integrity ◽  
And Storage

Lipoxygenase (LOX) activity was assayed on hypodermal- and middle-mesocarp tissues from netted muskmelon (Cucumis melo L.) fruit 10, 20, 30, and 40 days postanthesis and after 12 days of storage at 4 or 21C. Highest LOX activity was obtained using a phosphate buffer at pH 7 and 20C. LOX activity was detected only in hypodermal-mesocarp (hypodermic) tissue at 30 days postanthesis, and activity increased with fruit age and storage temperature. Antioxidants, which inhibit LOX, were detected only in hypodermic tissue from 10 through 30 days postanthesis fruits. Linoleic plus linolenic free fatty acids, substrates for LOX, in hypodermic tissue had declined at 30 days postanthesis, as did plasma membrane integrity, and both continued to decline in association with increased LOX activity.

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