Comparison of chicken-egg yolk and duck-egg yolk in tris-citric acid as extender to maintain the quality of post-thawing Bali bull semen

Abstract

Abstract The objective of this study was to compare chicken egg yolk and duck egg yolk in tris-citric acid extender on the quality of post-thawing Bali bull semen. This study was using Bali bull for collecting the semen. The semen was collected five times using an artificial vagina. Collected semen was then divided into two groups at each collection. The group 1 (P1), the semen was extended using chicken egg yolk in tris-citric acid and group 2 (P2) was extended using duck egg yolk in tris-citric acid. The parameters measured in this study were sperm motility, viability, and abnormality. The data obtained were tested by using the paired-T test with five replications. The results of this study showed that there was no significant difference (P >0.05) between the two treated groups for motility and abnormality, but the viability differed significantly (P<0.05) among the two groups after thawing. The mean percentage of sperms motility and abnormality after thawing in P1 and P2 extenders did not differ significantly (60.0 vs. 57.0% and 12.0 vs. 13.0%). However, the viability of the sperms had significantly (P<0.05) higher in P1 than in P2 (74.0% vs. 70.0%). In conclusion, the use of chicken egg yolk and duck egg yolk in tris-citric acid extender could maintain the quality of Bali bull sperms.

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