PENGARUH LAMA THAWING TERHADAP KUALITAS SPERMA AYAM KAMPUNG YANG DIBEKUKAN DALAM NITROGEN CAIR

Tri Utomo, Dr. Ir. Kustono, M.Sc.,; Widya Asmarawati, S. Pt., M. Sc.

2014 | Skripsi | S1 PETERNAKAN

Tujuan penelitian ini adalah untuk mengetahui lama thawing dalam air yang tepat dengan suhu 37 0C terhadap kualitas sperma ayam kampung post thawing yang meliputi motilitas, viabilitas dan abnormalitas sel sperma. Sperma ditampung dari 4 ekor ayam kampung jantan yang berumur 1 tahun sampai 2 tahun dengan metode Burrows and Quinn. Sperma hasil penampungan diperiksa kualitas makroskopis dan mikroskopisnya. Sperma segar setelah diperiksa kualitasnya kemudian ditambahkan pengencer Buffer Phosphate (BP) yang telah diberi agen krioprotektan berupa Dimethyl formalmide (DMF) 7 %. Sperma hasil pengenceran kemudian diekuilibrasi pada suhu 4oC selama 60 menit. Sperma setelah diekuilibrasi kemudian disimpan dalam suhu -196 oC selama seminggu, kemudian dilakukan thawing dengan beberapa waktu berbeda yaitu pada suhu 37oC selama P1 (30 detik), P2 (45 detik), dan P3 (60 detik). Sperma hasil thawing kemudian dilihat kualitasnya. Data yang diperoleh berupa kualitas sperma segar dan setelah diencerkan dianalisis dengan rerata dan standar deviasi, sedangkan data kualitas sperma setelah thawing dianalisis dengan analisis variansi menggunakan rancangan acak lengkap pola searah. Hasil penelitian menunjukkan bahwa pengaruh lama thawing terhadap kualitas sel sperma ayam kampung tidak berbeda nyata. Rata-rata persentase motilitas masing-masing perlakuan adalah P1 (35,00 ± 5,77%), P2 (28,75 ± 2,50%), dan P3 (26,25 ± 4,79%). Rata-rata persentase viabilitas adalah P1 (39,08 ± 9,50%), P2 (31,61 ± 7,60%), dan P3 (28,72 ± 4,03%). Rata-rata abnormalitas adalah P1 (11,38 ± 1,14%), P2 (14,91 ± 4,7%), dan P3 (16,56 ± 3,91%). Berdasarkan hasil dari penelitian ini dapat disimpulkan bahwa lama thawing semala 30 detik, 45 detik, ataupun 60 detik menghasilkan kualitas sel sperma (motilitas, viabilitas, dan abnormalitas) yang pada sama ayam Kampung. (Kata kunci : Ayam kampung, Sperma, Thawing, Kualitas Sperma dan Pembekuan Sperma)

This study aims to determine the long proper thawing in water with temperature 37o C on post-thawing chicken’s sperm quality which include motility, viability and sperm abnormalities. Semen was collected from 4 male chickens aged 1 year to 2 years by the method of Burrows and Quinn. The quality of the sperm examined macroscopically and microscopically. After quality checked, the fresh semen was added diluent Phosphate Buffer (BP) which has been given Dimethyl formalmide (DMF) 7% as cryoprotectant agent. Then semen being equilibrated at 4 ° C for 60 minutes. After semen equilibrated and stored in -196° C for a week, semen were thawed with several different times i.e at 37° C for P1 (30 seconds), P2 (45 seconds), and P3 (60 seconds). Sperm quality was the result of thawing threatments. The data obtained from fresh sperm quality and after diluted were analyzed with mean and standard deviation, whereas the data from semen quality after thawing were analyzed by analysis of variance using completely randomized design. The results showed that the effect of thawing times on chicken sperm quality was not significantly different. The average percentage of sperm motility from the treatments were P1 35.00 ± 5.77%; P2 28.75 ± 2.50%; was P3 26.25 ± 4.79%. Respectively, the average percentage of viability was P1 39.08 ± 9.50%; P2 31.61 ± 7.60%; and P3 28.72 ± 4.03%. Respectively, average of abnormality P1 11.38 ± 1.14%; P2 14.91 ± 4.70%; and P3 16.65 ± 3.91%). The result showed that thawing durations did not gave significantly affect on the quality of chicken’s sperm. Based on the results of this study it can be concluded that an overnight thawing time of 30 seconds, 45 seconds, or 60 seconds produces semen quality that same chickens.. (Keywords: Chicken village, Sperm, Thawing, Semen Quality and Semen Frozen)

Kata Kunci : Ayam kampung, Sperma, Thawing, Kualitas Sperma dan Pembekuan Sperma