EFFECT OF THE HERBAL ADDITIVE "YUCCA" ON RABBIT SPERMATOZOA CHARACTERISTICS
Keywords:
rabbit, Yucca, spermatozoa, concentration, motilityAbstract
The aim of present study was to evaluate the effect of the plant additive “Yucca†on rabbit spermatozoa characteristics. Rabbit males of New Zealand White line were used in the experiments. Males in control group were fed with commercially available normal granular feed. In experimental group (E1) 5 g of plant Yucca shidigera was added to the 100 kg of the normal feed. In the second experimental group (E2) 20 g of Yucca shidigera was added to 100 kg of the normal feed. The males were fed from weaning until they reached the sexual maturity. Semen samples from 5 New Zealand White (NZW) rabbit males in each group were collected using an artificial vagina and evaluated using the CASA system for concentration and motility. The males in E2 group had significantly higher sperm motility in comparison with the control group (91.54±1.84% vs. 74.08±5.97%). The males in E1 and E2 group had significantly higher progressive motility in comparison with the control group (72.56±4.75% and 82.84±2.55% vs. 53.98±6.49%, respectively). This preliminary study suggests that the addition of Yucca shidigera plant into the normal feed had positive effects on male’s spermatozoa parameters.Downloads
Download data is not yet available.
Downloads
Published
2013-02-01
How to Cite
Baláži, A., FöldeÅ¡iová, M., Chrastinová, Ľubica, V. Sirotkin, A., & Chrenek, P. (2013). EFFECT OF THE HERBAL ADDITIVE "YUCCA" ON RABBIT SPERMATOZOA CHARACTERISTICS. Journal of Microbiology, Biotechnology and Food Sciences, 2(special issue 1), 1829–1837. Retrieved from https://office2.jmbfs.org/index.php/JMBFS/article/view/7277
Issue
Section
Biotechnology
License
Copyright (c) 2013 Andrej Baláži, Martina Földešiová, Ľubica Chrastinová, Alexander V. Sirotkin, Peter Chrenek
This work is licensed under a Creative Commons Attribution 4.0 International License.
All papers published in the Journal of Microbiology, Biotechnology and Food Sciences are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).