title: Effect of cooling rate on the survival of cryopreserved rooster sperm: Comparison of different distances in the vapor above the surface of the liquid nitrogen.
abstract: The aim of the present trial was to study the effect of different freezing rates on the survival of cryopreserved rooster semen packaged in straws. Slow and fast freezing rates were obtained keeping straws at different distances in the vapor above the surface of the nitrogen during freezing. Adult Lohmann roosters (n=27) were used. Two experiments were conducted. In Experiment 1, semen was packaged in straws and frozen comparing the distances of 1, 3 and 5cm in nitrogen vapor above the surface of the liquid nitrogen. In Experiment 2, the distances of 3, 7 and 10cm above the surfaces of the liquid nitrogen were compared. Sperm viability, motility and progressive motility and the kinetic variables were assessed in fresh and cryopreserved semen samples. The recovery rates after freezing/thawing were also calculated. In Experiment 1, there were no significant differences among treatments for all semen quality variables. In Experiment 2, the percentage of viable (46%) and motile (22%) sperm in cryopreserved semen was greater when semen was placed 3cm compared with 7 and 10cm in the vapor above the surface of the liquid nitrogen. The recovery rate of progressive motile sperm after thawing was also greater when semen was stored 3cm in the vapor above the surface of the liquid nitrogen. More rapid freezing rates are required to improve the survival of rooster sperm after cryopreservation and a range of distances from 1 to 5cm in nitrogen vapor above the surface of the liquid nitrogen is recommended for optimal sperm viability.
authors.affiliation: Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, via Trentacoste 2, 20134 Milan, Italy. Electronic address: manuela.madeddu@unimi.it.
authors.forename: M
authors.initials: M
authors.lastname: Madeddu
authors.affiliation: Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, via Trentacoste 2, 20134 Milan, Italy.
authors.forename: F
authors.initials: F
authors.lastname: Mosca
authors.affiliation: Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, via Trentacoste 2, 20134 Milan, Italy.
authors.forename: A
authors.initials: A
authors.lastname: Abdel Sayed
authors.affiliation: Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, via Trentacoste 2, 20134 Milan, Italy.
authors.forename: L
authors.initials: L
authors.lastname: Zaniboni
authors.affiliation: Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, via Trentacoste 2, 20134 Milan, Italy.
authors.forename: M G
authors.initials: MG
authors.lastname: Mangiagalli
authors.affiliation: Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, via Trentacoste 2, 20134 Milan, Italy.
authors.forename: E
authors.initials: E
authors.lastname: Colombo
authors.affiliation: Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, via Trentacoste 2, 20134 Milan, Italy.
authors.forename: S
authors.initials: S
authors.lastname: Cerolini
mesh_terms: D000818:Animals; D002645:Chickens / Q000502:physiology*; D003080:Cold Temperature; D015925:Cryopreservation / Q000379:methods / Q000662:veterinary*; D005615:Freezing; D008297:Male; D009584:Nitrogen; D013997:Time Factors
chemical_list: D009584:Nitrogen
keywords: Cooling rate; Liquid nitrogen vapor; Rooster semen; Straw