Produção Nacional
Revisado por pares
Addition of chlorogenic acid and caffeine during the processing of cooled boar semen
2019; UNIVERSIDADE FEDERAL DE MINAS GERAIS; Volume: 71; Issue: 2 Linguagem: Inglês
10.1590/1678-4162-10415
ISSN1678-4162
AutoresBárbara Azevedo Pereira, L.G.P. Rocha, Mariele Cristina Teles, W.E. Silva, Jéssica Aparecida Barbosa, Stênia Severo Rabelo, A.S. Uchoa, Joan E. Rodríguez‐Gil, Luciano José Pereira, Márcio Gilberto Zangerônimo,
Tópico(s)Bee Products Chemical Analysis
ResumoABSTRACT 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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