The Preservation Epididymis Spermatozoa of Buffalo into Talp Diluent with Addition of Serum Level

Abstract

The purpose of this study is to determine the quality of epididymis spermatozoa of buffalo after preservation with TALP media by adding serum with different level. The method used in this study is the experimental method and the design used is a randomized block design (RBD) with 3 treatment by adding bovine serum (0%, 5%, and 10%) and there are 6 replications as a group (repetition in the form of days). The result showed that the addition of serum into TALP diluent had a significant effect (P>0, 05) on the percentage of the motility of cauda epididymis spermatozoa of swamp buffalo after preservation which was 73, 33 in P2 10% serum and the viability is 79,167 ± 2,04 on P2 10%. This can be used as an indicator that the serum is effective in protecting spermatozoa from damages during the cryopreservation process, so by that, it would improve the quality of cauda epididymal spermatozoa of swamp buffalo. While the percentages of abnormality of cauda epididymis spermatozoa of swamp buffalo after preservation did not have a significant effect (P>0, 05). Based on the result of this study it can be concluded that the addition of 5% serum and 10% addition of egg yolk and 5% addition of glycerol will improve the quality of motility and viability and had no adverse effect on abnormalities after the preservation process at low temperature.

Effectiveness of B14A probiotic candidates as enhancers on the physical characteristics and organoleptic properties of bekamal

“…The differences in WHC percentages are likely because during the fermentation process, bekamal undergoes protein degradation, which results in structural changes in the meat's muscle. According to [21], the reduction in water-holding capacity occurs because of protein degradation, depolymerization, and increased protein solubility due to pressure, leading to structural changes in muscle protein, especially in actin and myosin. The physical properties of fermented meat that have changed can be analyzed by examining the meat's texture.…”

“…Salt added serves as a natural preservative for bekamal. Salt can also inhibit the growth of pathogenic bacteria in the meat and stimulate the growth of lactic acid bacteria in bekamal made from beef [21].…”