Ảnh hưởng của việc bổ sung tinh dầu húng quế (Ocimum Basilicum) vào môi trường pha loãng lên chất lượng tinh trùng chó bảo quản lạnh=Effects of Ocimum basilicum essential oil as a supplement in semen extender on canine sperm quality in cryoprevervation

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Tác giả: Thanh Phong Bùi, Thanh Tân Huỳnh, Lưu Trọng Nghĩa Nguyễn, Minh Luân Nguyễn, Thị Thúy Nhi Nguyễn, Thị Tố Quyên Nguyễn, Văn Vui Nguyễn, Thị Thanh Ngân Thạch, Văn Hiểu Trương, Trần Phương Uyên Võ

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Tạp chí Khoa học kỹ thuật Thú y, 2024

Mô tả vật lý: tr.65

Bộ sưu tập: Metadata

ID: 486519

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During the time of cryopreservation for canine sperm, a major problem is how to reduce the decrease of sperm quality due to the process of sperm oxidation. This study was conducted to evaluate the effects of Ocimum basilicum essential oil supplementation in semen extender on the quality of canine sperm during 12 days of cryoprevervation. The quality of sperm was assessed through evaluating sperm progressive motility, viability, integrity of the sperm membrane, and lipid peroxidation. The studied results showed that sperm quality gradually decreased over time from day 1 to day 12. Supplementing Ocimum basilicum essential oil at a concentration of 20µg/ ml gave the most optimal effect on dog sperm quality according to the above evaluation criterias. However, if adding essential oil at a concentration higher than 25µg/ml, it would have an effect on reducing sperm quality in cryopreservation. The results of this study demonstrated that essential oil (Ocimum basilicum) has an effect on sperm quality depending on the concentration of added essential oil in semen extenders and the concentration of 20µg/ml is the most optimal concentration to help improve dog sperm quality in cryopreservation.Trong bảo quản lạnh, tinh trùng chó phải đối mặt với một vấn đề lớn gây suy giảm chất lượng tinh trùng, đó là quá trình tinh trùng bị oxy hóa. Nghiên cứu này được tiến hành nhằm đánh giá những ảnh hưởng của tinh dầu húng quế (Ocimum basilicum) được bổ sung vào môi trường pha loãng lên chất lượng tinh trùng chó bảo quản lạnh trong 12 ngày. Chất lượng tinh trùng được đánh giá thông qua kiểm tra các chỉ tiêu hoạt lực tiến thẳng, tỷ lệ sống, tính toàn vẹn của màng tinh trùng và khả năng bị oxy hóa. Kết quả nghiên cứu cho thấy chất lượng tinh trùng giảm dần theo thời gian từ ngày 1 đến ngày 12. Bổ sung tinh dầu húng quế ở nồng độ 20µg/ml đã cho hiệu quả tối ưu nhất về chất lượng tinh trùng theo các tiêu chí đánh giá như trên. Tuy nhiên nếu bổ sung tinh dầu húng quế với nồng độ cao hơn 25µg/ml thì có ảnh hưởng làm giảm chất lượng tinh trùng khi bảo quản lạnh. Kết quả của nghiên cứu này đã chứng minh rằng tinh dầu húng quế (Ocimum basilicum) có ảnh hưởng đến chất lượng tinh trùng, phụ thuộc vào nồng độ tinh dầu bổ sung vào môi trường bảo quản tinh và nồng độ 20µg/ml là nồng độ tối ưu nhất giúp cải thiện chất lượng tinh trùng chó khi bảo quản lạnh.

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