تأثیر آنتی‌اکسیدان D-آسپارتیک اسید و سرعت یخ‌گشایی بر فرآیند انجماد-یخ‌گشایی منی قوچ

Subject Areas : Camel

ح.  دقیق‌ کیا ¹ (Department of Animal Science, Faculty of Agriculture, University of Tabriz, Tabriz, Iran)
ص.  وطن‌خواه ² (Department of Animal Science, Faculty of Agriculture, University of Tabriz, Tabriz, Iran)

Received: 2018-05-21 Accepted : 2018-07-31 Published : 2019-06-01

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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