The effects of different egg yolk concentrations used with soy bean lecithin-based extender on semen quality to freeze bull semen

The effects of different egg yolk concentrations used with soy bean lecithin-based extender on semen quality to freeze bull semen

<b>Aim:</b> The centrifuged egg yolk (CEY) was added at concentrations of 0.5 or 10% to a defined soy lecithin-based extender (Bioxcell<sup>®</sup>) used to freeze bull semen and their synergistic effects on post-thaw sperm motility, morphological abnormalities and membrane i...

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Bibliographic Details
Main Authors: Serpil Sariozkan, Purhan Barbaros Tuncer, Mustafa Numan Bucak, Serhat Buyukleblebici, Huseyin Kinet, Ali Bilgen
Format: Article
Language:English
Published: Selcuk University Press
Series:Eurasian Journal of Veterinary Sciences
Subjects:
soy bean lecithin
egg yolk
cryopreservation
semen parameters
bull
Online Access:http://eurasianjvetsci.org/pdf.php3?id=558
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