The effect of thawing temperature on post-thaw longevity of frozen bovine semen
Gilbert, R.O.
Journal of the South African Veterinary Association 55(3): 117-118
1984
ISSN/ISBN: 1019-9128 PMID: 6492063 Document Number: 228321
Bovine semen, diluted with a skimmed milk, 10% egg yolk, 7% glycerol extender and frozen in 0,25 ml French straws, was thawed in water at 5 degrees C, 20 degrees C or 35 degrees C for 20 seconds and then incubated at 37 degrees C. Specimens were examined periodically for motility. Semen thawed at 35 degrees C maintained motility for longer than that thawed at lower temperatures. Attempts to duplicate these findings in vivo were inconclusive but tend to correlate in vitro findings.