Procedures to Assess the Semen Quality Parameters

Ponraj, PerumalStudied MVSc, Animal Reproduction, Gynaecology and Obstetrics at Orissa University of Agriculture and Technology, Bhubaneswar and PhD from ICAR-Indian Veterinary Research Institute, Izatnagar, Uttar Pradesh. Currently he is working as a Research Scientist at ICAR-Central Island Agricultural Research Institute, Port Blair, A & N Islands, India.

Semen collection, processing, preservation and artificial insemination are playing important roles in improvement of genetic potential and productivity in domestic livestock species. Bovine spermatozoa are susceptible to cryodamage with poor post-thaw motility and fertilization failure. Freeze-thawing leads to osmotic stress and chemical stress to the germ cells leads to poor freezability. In cryopreservation, more than half of sperm is died because of poor freezability. The quality of fresh semen will influence the post thaw survivability of sperm. Therefore selection of fresh or pre-freeze semen based on certain semen quality parameters which are very essential to get higher post thawed semen. These semen quality parameters are starting from colour, volume, pH to transcriptomic analysis of sperm. This book will be useful to the scientists working in the andrology or semen processing laboratory, animal breeders, dairy farmers or commercial frozen semen banks and extender/ preservatives manufacturing companies to cryopreserve the semen.