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Effect of Boar Semen Senility on Peroxidation of Semen Lipids

University of Wisconsin, Madison^{1, 2, 3,}

Abstract

Thirty-five pooled ejaculates from five boars were used to study the effects of lipid extraction, aerobic incubation, hydrogen peroxide and storage an extended condition on the peroxidation of lipids boar semen. The 2-thiobarbituric (TBA) reaction was used to determine lipid peroxidation.

Semen subjected to 24 hr. of aerobic incubation at 37° C. underwent significantly more peroxidation than 0-hr, controls. Addition of hydrogen peroxide ranging from 0.29 to 7.20 mg./ml. of semen-reaction mixture caused a significant increase lipid peroxidation. Significantly more peroxidation occurred when extracted lipids were incubated than when fresh semen was incubated.

Measurement of TBA-reactive material unextended fresh semen and extended fresh semen showed no significant difference from semen which was stored at 5° C. for 3 days either with or without an egg yolk-glucose-bicarbonate extender. Addition of hydrogen peroxide before storage of extended semen caused extensive peroxidation. These findings indicate that measurable lipid peroxidation does not occur boar semen under ordinary conditions of storage at 5° C.

¹ Published with the approval of the Director of the Wisconsin Agricultural Experiment Station, Madison, Wisconsin.

² This study was supported in part by grants from the American Meat Institute, Tri-State Breeders Cooperative, Badger Breeders Cooperative and the Murphy Products Company.

³ Department of Meat and Animal Science, Paper No. 436, and Department of Biochemistry.