THE EFFECT OF THAWING TEMPERATURE ON FROZEN SEMEN VIABILITY OF LIMOUSIN BULL

PRIYANA RAJENDRAN, drh. Sri Gustari, M.P.

2015 | Skripsi | S1 KEDOKTERAN HEWAN

Inseminasi buatan didefinisikan sebagai deposisi spermatozoa pada genital bentina mengunakan instrumen dan layanan yang tidak alami. Inseminasi buatan memberikan peningkatan cepat dalam potensi produksi. Tujuan penelitian ini adalah untuk mengidentifikasi media thawing yang terbaik berhubungan dengan persentasi viabilitas spermatozoa yang tinggi untuk meningkatkan keberhasilan inseminasi buatan. Pelaksanaan thawing dalam penelitian dilakukan dengan cara pengambilan 60 straw sapi Limousin dari kontainer, 20 straw dimasukkan ke dalam air es bersuhu rata-rata 4-8oC, 20 straw dimasukkan ke dalam air kran bersuhu rata-rata 27-28oC dan 20 straw lainya dimasukkan ke dalam air bersuhu 35-37oC secara bersamaan selama 20 detik. Dilakukan evaluasi viabilitas spermatozoa post thawing >1 menit, post incubation suhu 38.5oC 10 menit, 30 menit dan 5 jam mengunakkan methode pengecatan eosin-negrosin dan dilihat dibawah mikroskop. Data yang diperoleh dianalisis dengan statistik menggunakan One Way Anova dan Repeated Anova. Hasil penelitian ini menunjukkan bahwa persentasi viabilitas tertinggi didapati pada semen yang dithawing menggunakan air pada suhu 35-37oC. Berdasarkan analisis statistik menggunakan ANOVA dan repeated ANOVA menunjukkan bahwa ada signifikansi (P<0.05) antara thawing menggunakan air es, air kran dan air panas 35-37oC setelah inkubasi pada 38,5oC selama 10 menit, 30 menit, dan 5 jam. Berdasarkan analisis statistik dapat disimpulkan bahwa suhu thawing mempengaruhi kualitas semen beku sapi.

Artificial insemination is defined as the deposition of spermatozoa in the female genital via instrument and not natural service. Artificial insemination increases the usefulness of proved sires. Artificial insemination provides a fast increase in production potential. The aim of this study is to identify the best thawing temperature and media in relation to a higher semen viability to improve the success of artificial insemination. In this experiment using a total of 60 straws of Limousin Bull semen. Twenty straws were thawed in water baths of cold water with temperature of 4-8oC, 20 more were thawed in tap water of 27-28oC temperature, and the last 20 straws were thawed in 35-37oC water. Each thawing was executed for 20 seconds. Spermatozoa post thawing viability was evaluated for every < 1, and post incubation of 38.5oC, after 10 minutes, 30 minutes, and 5 hour time range. Spermatozoa viability was observed under the microscope after applying Eosin-Negrosin ink. Obtained data was analysed using one way ANOVAs and repeated ANOVA test. The results of the experiment based on different thawing temperature according to statistical analysis using repeated annova and one way annova shows that there are significance (P<0.05) between thawing using ice water, tap water and warm water 35-37oC after incubated for 10 minute, 30 minute, and 5 hours. Best percentage of live or dead spermatozoa was shown when thawed using warm water at 35-37oC. From this it was concluded that the thawing temperature affects the quality of frozen semen.

Kata Kunci : semen beku, Limousin, methode thawing