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Preparation method of pig frozen semen diluent

A technology of frozen semen and diluent, which is applied in the field of preparation of porcine frozen semen diluent, can solve problems such as unresolved, ecological environment pollution, sperm motility, unsatisfactory acrosome integrity rate and plasma membrane integrity rate, etc., and achieve reduction Effects of sperm damage, integrity, and resistance to cold shock

Active Publication Date: 2015-08-05
百钧达科技发展(北京)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, the sperm motility, acrosome integrity rate, and plasma membrane integrity rate of pig sperm after freezing are not ideal, resulting in the conception rate and litter rate of sows artificially inseminated with frozen semen in commercial pig production. It is relatively low and cannot be widely used, which seriously reduces the utilization rate of high-quality boars, the cost of feeding cannot be reduced, and the pollution of the ecological environment has not been alleviated.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Diluent A preparation:

[0029] Weigh 5.0 g of glucose, 0.18 g of sodium citrate, 0.23 g of sodium chloride, and 0.2 g of penicillin. Dissolve the above-mentioned raw materials in 100ml of double-distilled water at 38°C, adjust the pH value to 6.5-7.5 with acid or alkali, put it aside to cool down to room temperature, and transfer it to the refrigerator for later use.

[0030] Diluent B preparation:

[0031] Weigh 5.00g of lactose, 5.1g of glucose, 1 million u of penicillin, 0.20g of streptomycin, 33ml of fresh egg yolk, 100ml of double distilled water; dissolve the above materials in 100ml of double distilled water at 38°C to make a dilution B; drop to room temperature, adjust the pH value to 6.5-7.5 with acid or alkali, and move to the refrigerator for later use.

[0032] Diluent C preparation:

[0033] Weigh 5.00g of lactose, 5.1g of glucose, 800,000 u of penicillin, 0.5g of streptomycin, 25g of fresh egg yolk, 6.7g of glycerin, 0.50g of coconut oil monoethanolami...

Embodiment 2

[0037] Diluent A preparation:

[0038] Weigh 3.5g of glucose, 0.30g of sodium citrate, 0.1g of sodium chloride, and 0.45g of penicillin. Dissolve the above raw materials in 100ml of double-distilled water at 32°C, adjust the pH value to 6.5-7.5 with acid or alkali, set aside to cool down to room temperature, and transfer to the refrigerator for later use.

[0039]Weigh 12.50g of lactose, 2.0g of glucose, 800,000 u of penicillin, 0.50g of streptomycin, 25ml of fresh egg yolk, 100ml of double distilled water; Diluent B: Cool down to room temperature, adjust the pH value to 6.5-7.5 with acid or alkali, and store in the refrigerator for later use.

[0040] Diluent C preparation:

[0041] Weigh lactose 12.50g, glucose 2.0g, penicillin 1 million u, streptomycin 0.2g, fresh egg yolk 33g, glycerin 9.5g, coconut oil monoethanolamide 0.44g, sodium lauryl sulfate 0.10g, triethanolamine 0.050g, hydrochloric acid 0.01g, distilled water 1.2g, double distilled water 100ml. Dissolve the a...

Embodiment 3

[0045] Diluent A preparation:

[0046] Weigh glucose 4.5g, sodium citrate 0.25g, sodium chloride 0.15g, penicillin 0.3g. Dissolve the above raw materials in 100ml of double-distilled water at 35°C, adjust the pH value to 6.5-7.5 with acid or alkali, put it aside to cool down to room temperature, and move it to the refrigerator for later use.

[0047] Diluent B preparation:

[0048] Weigh 8.00g of lactose, 3.5g of glucose, 900,000 u of penicillin, 0.35g of streptomycin, 30ml of fresh egg yolk, and 100ml of double distilled water; ; Cool down to room temperature, adjust the pH value to 6.5-7.5 with acid or alkali, and move to the refrigerator for later use.

[0049] Diluent C preparation:

[0050] Weigh 9.0g of lactose, 3.5g of glucose, 900,000 u of penicillin, 0.35g of streptomycin, 30g of fresh egg yolk, 8.0g of glycerin, 0.48g of coconut oil monoethanolamide, 0.13g of sodium lauryl sulfate, and 0.035g of triethanolamine , hydrochloric acid 0.025g, distilled water 0.8g, do...

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Abstract

The invention relates to a preparation method of pig frozen semen dilution. Including 4 diluent components and the preparation steps are as follows: Liquid A: glucose, sodium citrate, sodium chloride, penicillin; Liquid B: lactose, glucose, penicillin, streptomycin, fresh egg yolk; Liquid C: glucose, citric acid Sodium, Sodium Chloride, Penicillin, Glycerin, Coco Monoethanolamide, Sodium Lauryl Sulfate, Triethanolamine, Hydrochloric Acid, Distilled Water; Liquid D: Anhydrous Citric Acid, Caffeine g, Tris, Carbonic Acid Sodium hydrogen, disodium ethylenediaminetetraacetic acid, sodium pyruvate, glucose; each raw material was dissolved in 100ml of double-distilled water to make four kinds of dilutions, the pH value was adjusted to 6.5-7.5, and refrigerated in the refrigerator. The product of the invention is used for cryopreservation of porcine semen dilution.

Description

technical field [0001] The invention relates to the field of biotechnology, in particular to a preparation method of pig frozen semen dilution. Background technique [0002] Today, with the rapid development of biotechnology, the semen of some excellent male animals is processed into frozen semen through related technologies, and the use of artificial insemination technology is vigorously promoted. Among them, the combination of pig frozen semen and artificial insemination technology has a very broad market prospect in the modern breeding industry, and it is not limited by the death of the boar, semen collection interval, and reproductive sterility; it is not limited by time and geographical differences. And it can greatly reduce the number of male animals, reduce the cost of feeding, maximize the genetic probability of high-quality genes, and bring huge economic benefits to the breeding industry. From a health point of view, frozen semen provides enough time for disease de...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A01N1/02
Inventor 周学军
Owner 百钧达科技发展(北京)有限公司
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