Effect of taurine on turkey (Meleagris gallopavo) spermatozoa viability and motility

Tomáš Slanina, Michal Miškeje, Filip Tirpák, Martyna Błaszczyk, Robert Stawarz and Peter Massányi
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Tomáš Slanina: Department of Animal Physiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovakia
Michal Miškeje: AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Nitra, Slovakia
Filip Tirpák: Department of Animal Physiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovakia
Martyna Błaszczyk: Department of Zoology of Vertebrates and Human Biology, Institute of Biology, Pedagogical University of Krakow, Krakow, Poland
Robert Stawarz: Department of Zoology of Vertebrates and Human Biology, Institute of Biology, Pedagogical University of Krakow, Krakow, Poland
Peter Massányi: Department of Animal Physiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovakia

Czech Journal of Animal Science, 2018, vol. 63, issue 4, 127-135

Abstract: The effect of taurine on the turkey spermatozoa motility and viability during the in vitro incubation was assessed. Experimental samples were prepared by diluting the raw semen in nine different concentrations of taurine - from 10 mg/ml to 0.078125 mg/ml. The motility parameters were evaluated by the CASA system (Computer Assisted Semen Analyser) using the program Sperm Vision® and for spermatozoa viability assessment the eosin-nigrosin staining was performed. Selected parameters were evaluated at six time periods: 0, 1, 2, 3, 4, and 5 h at 5°C and 41°C. At 5°C, a significantly lower percentage of motility and progressive motility was detected only in the samples with the highest concentration of taurine (10 mg/ml) at time 0 and 1. After 2 h of incubation a significant preventive effect of taurine on spermatozoa parameters was observed. The tendency of the taurine effect on motility parameters was different during the in vitro incubation at 41°C. Significantly lower values of motility parameters were detected in all experimental samples in comparison to the control after 5 h. The analysed concentrations of taurine did not significantly affect viability of turkey spermatozoa during all time periods. A higher percentage of dead spermatozoa were observed at 41°C (4.87-9.90%) if compared to 5°C (2.12-4.88%). The results indicated that the addition of taurine (from 2.5 to 7.5 mg/ml) to turkey spermatozoa positively affected the monitored spermatozoa parameters incubated at 5°C.

Keywords: amino acid; liquid storage; in vitro; CASA system; membrane integrity; fowl (search for similar items in EconPapers)
Date: 2018
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjs:v:63:y:2018:i:4:id:79-2017-cjas

DOI: 10.17221/79/2017-CJAS

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