تأثیر آنتی‌اکسیدان D-آسپارتیک اسید و سرعت یخگشایی بر فرآیند انجماد-یخگشایی منی قوچ
Subject Areas : Camelح. دقیق کیا 1 , ص. وطن‌خواه 2
1 - Department of Animal Science, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
2 - Department of Animal Science, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
Keywords: آنتی‌اکسیدان, قوچ, محافظت انجمادی, -Dآسپارتیک اسید, سرعت یخگشایی,
Abstract :
این مطالعه به منظور تعیین اثر D-آسپارتیک اسید (D-Asp) به عنوان مکمل آنتیاکسیدانی و سرعت یخگشایی بر تحرک، یکپارچگی غشاء، ناهنجاری، زندهمانی، فعالیت میتوکندریایی، میزان مالون دی آلدهید، فعالیت آنتیاکسیدانی و ظرفیت کل آنتیاکسیدانی بعد از فرآیند انجماد–یخگشایی اسپرم قوچ انجام گرفت. نمونههای منی از پنج رأس قوچ بالغ (4-3 ساله) گرفته شده و با استفاده از رقیقکننده (5/1 درصد لستین سویا و 7 درصد گلیسرول)، بدون آنتی اکسیدان (شاهد) و دارای D-Asp (5، 10 و 15 میلیگرم در لیتر) محافظت انجمادی شدند. پایوتهای منجمد شده با استفاده از حمام آب گرم با دمای °C 37 در مدت 30 ثانیه و در دمای °C 60 به مدت 6 ثانیه یخگشایی شدند. نتایج نشان داد که افزودن 10 میلیگرم بر لیتر از D-Asp باعث بهبود معنیدار درصد حرکت پیشرونده، میانگین مسیر طی شده (VAP) و سرعت در خط مستقیم (VSL) اسپرمها بعد از فرآیند انجماد-یخگشایی شد (05/0>P). میزان یکپارچگی غشاء پلاسمایی، فعالیت میتوکندریایی، زندهمانی، ظرفیت کل آنتیاکسیدانی و فعالیت گلوتاتیون پراکسیداز در نمونههای دریافت کننده10 میلیگرم در لیتر D-Asp نسبت به دیگر تیمارها بالاتر بود (05/0>P). در همین حال، ناهنجاری کل در نمونههای دریافت کننده 10 میلیگرم در لیتر D-Asp نسبت به 15 میلیگرم در لیتر و یا گروه کنترل کاهش معنیداری داشت (05/0>P). نتایج این آزمایش نشان داد که سطح مالون دی آلدهید در گروه دریافت کننده 10 میلیگرم در لیتر D-Asp نسبت به دیگر تیمارها کمتر بود (05/0>P). اثر متقابل معنیداری بین غلظتهای مختلف D-Asp و متدهای مختلف ذوب منی منجمد مشاهده نشد. استفاده از روش ذوب منی در دمای °C 37 و در مدت 30 ثانیه باعث بهبود معنیدار زندهمانی اسپرم و فعالیت میتوکندریایی شد (05/0>P). به طورکلی، نتایج مطالعه حاضر نشان داد که افزودن 10 میلیگرم در لیتر D-Asp اثرات مفیدی بر روی کیفیت منی قوچ بعد از انجماد و یخگشایی میشود. بنابراین افزودن این آنتی اکسیدان در مقادیر مناسب به عنوان یکی از اجزای رقیقکنندههای انجمادی منی قوچ قابل توصیه میباشد. استفاده از پروتکل دمای ذوب °C 60 به مدت 6 ثانیه نمیتواند جایگزین مطلوبی با پروتکل ذوب منی منجمد در دمای °C 37 و در مدت 30 ثانیه باشد.
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