An evaluation of soybean lecithin as an alternative to avian egg yolk in the cryopreservation of fish sperm

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dc.authoridBOZKURT, Yusuf/0000-0002-6162-2466
dc.contributor.authorYildiz, Cengiz
dc.contributor.authorBozkurt, Yusuf
dc.contributor.authorYavas, Ilker
dc.date.accessioned2024-09-18T20:14:59Z
dc.date.available2024-09-18T20:14:59Z
dc.date.issued2013
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractPlant-derived lecithin has been used as a more sanitary alternative to avian egg yolk in livestock sperm cryopreservation protocols but its efficacy for cryopreserving fish sperm has not previously been tested comparatively. Here various concentrations of soybean lecithin were evaluated for the cryopreservation of carp (Cyprinus carpio) sperm. Sexually mature fish were induced to spermiation and ovulation with ovopel. The extenders were prepared by using 300 mM glucose, 10% DMSO, supplemented with different ratios of lecithin (5%, 10%, 15%, and 20%) and 10% egg yolk (control I). Negative control was made without egg yolk and soybean lecithin (control II). The pooled semen was diluted separately at ratio of 1:3 (v/v) by using egg yolk and soybean-based extenders. Diluted semen placed into 0.25 ml straws were equilibrated at 4 degrees C for 15 min and frozen in liquid nitrogen vapor. Fertilization was conducted using a ratio of I x 10(5) spermatozoa/egg. Supplementation of 10% lecithin to extender showed the best cryoprotective effect for sperm motility and duration of motility against freezing damage compared to 15%, 20% and control II groups (p < 0.05). Cryopreserved sperm with extender containing 10% lecithin provided a greater result in terms of fertilization success when compared to extenders containing 20% lecithin or control II (p < 0.05). It is concluded that the animal protein-free extender containing 10% soybean lecithin has a similar cryoprotective actions with conventional egg yolk-based extender against freezing damages and fertilization. Therefore, soybean lecithin is a suitable alternative to avian egg yolk for the cryopreservation of fish sperm. (C) 2013 Elsevier Inc. All rights reserved.en_US
dc.description.sponsorshipScientific Research Institute of Mustafa Kemal University [MKU-08-E-0203]en_US
dc.description.sponsorshipThis research was funded by a grant from Scientific Research Institute of Mustafa Kemal University (MKU-08-E-0203).en_US
dc.identifier.doi10.1016/j.cryobiol.2013.05.008
dc.identifier.endpage94en_US
dc.identifier.issn0011-2240
dc.identifier.issn1090-2392
dc.identifier.issue1en_US
dc.identifier.pmid23727066en_US
dc.identifier.scopus2-s2.0-84879556351en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage91en_US
dc.identifier.urihttps://doi.org/10.1016/j.cryobiol.2013.05.008
dc.identifier.urihttps://hdl.handle.net/20.500.12483/9346
dc.identifier.volume67en_US
dc.identifier.wosWOS:000321601600014en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherAcademic Press Inc Elsevier Scienceen_US
dc.relation.ispartofCryobiologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCyprinus carpioen_US
dc.subjectCryopreservationen_US
dc.subjectLecithinen_US
dc.subjectEgg yolken_US
dc.subjectFish sperm qualityen_US
dc.subjectFertilizationen_US
dc.titleAn evaluation of soybean lecithin as an alternative to avian egg yolk in the cryopreservation of fish spermen_US
dc.typeArticleen_US

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