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Effects of oocyte collection techniques and maturation media on in vitro maturation and subsequent embryo development in Boer goat

Z.G. Wang, Z.R. Xu and S.D. Yu
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Z.G. Wang: College of Animal Science, Key Laboratory for Molecular Animal Nutrition, Zhejiang University, Hang Zhou, China
Z.R. Xu: College of Animal Science, Key Laboratory for Molecular Animal Nutrition, Zhejiang University, Hang Zhou, China
S.D. Yu: College of Animal Science, Key Laboratory for Molecular Animal Nutrition, Zhejiang University, Hang Zhou, China

Czech Journal of Animal Science, 2007, vol. 52, issue 1, 21-25

Abstract: The oocytes (experiment 1) were harvested by one of the four collection techniques (slicing, puncture, aspiration I and aspiration II) and the total number and the number of each grade of oocytes were counted, respectively. The good-quality oocytes (good and fair grade) were cultured for maturation. In experiment 2, the oocytes were matured in TCM-199 supplemented with 10 ng/ml of epidermal growth factor (EGF) or 10% FCS, either alone or with 1 IU/ml FSH, or the oocytes were matured in TCM-199 supplemented with 1 IU/ml FSH. After maturation, the oocytes in the two experiments were fertilized, respectively. Slicing (6.3) and puncture (5.8) of the ovaries yielded a higher (P < 0.05) number of oocytes per ovary compared to aspiration I (2.9) and aspiration II (3.1). Oocytes matured in the TCM-199 medium supplemented with EGF or FCS with FSH had a significantly higher proportion of blastocysts than the other treatments (P < 0.05). In conclusion, slicing and puncture are alternative techniques of oocyte recovery in Boer goat. The TCM-199 medium supplemented with EGF or FCS in the presence of FSH is suitable for in vitro maturation of oocytes.

Keywords: Boer goat; collection techniques; oocyte maturation; ovary; medium (search for similar items in EconPapers)
Date: 2007
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Citations: View citations in EconPapers (2)

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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjs:v:52:y:2007:i:1:id:2327-cjas

DOI: 10.17221/2327-CJAS

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