title: The effect of thawing temperature on post-thaw longevity of frozen bovine semen.
abstract: Bovine semen, diluted with a skimmed milk, 10% egg yolk, 7% glycerol extender and frozen in 0,25 ml French straws, was thawed in water at 5 degrees C, 20 degrees C or 35 degrees C for 20 seconds and then incubated at 37 degrees C. Specimens were examined periodically for motility. Semen thawed at 35 degrees C maintained motility for longer than that thawed at lower temperatures. Attempts to duplicate these findings in vivo were inconclusive but tend to correlate in vitro findings.
mesh_terms: D000818:Animals; D002417:Cattle; D005615:Freezing; D008297:Male; D012662:Semen Preservation / Q000662:veterinary*; D013081:Sperm Motility; D013696:Temperature; D013997:Time Factors