The Beneficial Effect of Resveratrol on the Quality of Frozen-Thawed Boar Sperm

• الحاوية / القاعدة: Animals
• المؤلفون الرئيسيون: Kampon Kaeoket, Panida Chanapiwat
• التنسيق: مقال
• اللغة: الإنجليزية
• منشور في: MDPI AG 2023-09-01
• الموضوعات: antioxidant; boar; frozen-thawed sperm; lipid peroxidation; resveratrol
• الوصول للمادة أونلاين: https://www.mdpi.com/2076-2615/13/18/2829

This study aimed to determine the effect of resveratrol and its optimal concentration on the quality of frozen-thawed (FT) boar sperm. Semen ejaculates were obtained from 13 Duroc boars aged between 1.5 and 3 years. The sperm sample was separated into 7 groups based on the concentrations of resveratrol in the freezing extender, which were 0 (control), 25, 50, 75, 100, 125, and 250 µM, respectively. The sperm was frozen using liquid nitrogen vapor and thawed at 50 °C for 12 s. After thawing, total motility, progressive motility, viability, intact acrosomes, mitochondrial membrane potential and level of MDA were assessed. The supplementation of 50–100 µM resveratrol improved the sperm motility and viability of FT sperm in comparison to the control group (<i>p</i> < 0.05). Furthermore, the 50 µM resveratrol group was significantly more protective than the control group in terms of intact acrosome, mitochondrial membrane potential, and level of MDA (<i>p</i> < 0.05). Nonetheless, the detrimental effect of resveratrol was found at a concentration of 250 µM. In conclusion, the addition of 50–100 µM resveratrol to a freezing extender is the optimal concentration for enhancing the quality of cryopreserved boar sperm.