The Beneficial Effect of Resveratrol on the Quality of Frozen-Thawed Boar Sperm
Issued Date
2023-09-01
Resource Type
eISSN
20762615
Scopus ID
2-s2.0-85172286256
Journal Title
Animals
Volume
13
Issue
18
Rights Holder(s)
SCOPUS
Bibliographic Citation
Animals Vol.13 No.18 (2023)
Suggested Citation
Kaeoket K., Chanapiwat P. The Beneficial Effect of Resveratrol on the Quality of Frozen-Thawed Boar Sperm. Animals Vol.13 No.18 (2023). doi:10.3390/ani13182829 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/90306
Title
The Beneficial Effect of Resveratrol on the Quality of Frozen-Thawed Boar Sperm
Author(s)
Author's Affiliation
Other Contributor(s)
Abstract
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 (p < 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 (p < 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.