The effects of xanthan gum on equine sperm quality during cooling storage

Gheller, S.M.M.; Corcini, C.D.; Santos, F.C.C.; Tavares, G.C.; Costa, V.G.G.; Curcio, B.R.; Nogueira, C.E.W.; Varela, A.S.

doi:10.1590/1678-4162-10117

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Veterinary Medicine • Arq. Bras. Med. Vet. Zootec. 71 (01) • Jan-Feb 2019 • https://doi.org/10.1590/1678-4162-10117 copy

The effects of xanthan gum on equine sperm quality during cooling storage

Efeitos de xantam gum em qualidade de esperma equino durante armazenamento resfriado

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT

This study was designed to evaluate the possible benefits of adding xanthan gum to a standard extender for equine through in vitro analyzes of sperm quality. Semen was collected four times from five different stallions (n= 20 samples) and subjected to cooled storage under different conditions: control (only standard extender) and three different concentrations of xanthan gum (0.01%, 0.12%, and 0.25%) supplemented to the extenders. Sperm parameters, such as motility, mitochondrial functionality, and membrane, acrosome, and DNA integrity were measured after 0h, 24h, 48h, and 72h of sperm storage at 5ºC. Our observations indicated that sperm motility declined with longer cooling period with the 0.25% xanthan gum supplementation group compared with the control group. Other parameters, such as mitochondrial functionality and membrane and acrosome integrity also declined for all treatments during storage; however, no differences were observed between xanthan gum and control groups. DNA integrity did not significantly change during the storage. In conclusion, the addition of xanthan gum to equine semen extender is not harmful to the sperm structure, despite reducing the sperm motility.

Keywords:
cooled; stallion; semen; spermatozoa; storage

Universidade Federal de Minas Gerais, Escola de Veterinária Caixa Postal 567, 30123-970 Belo Horizonte MG - Brazil, Tel.: (55 31) 3409-2041, Tel.: (55 31) 3409-2042 - Belo Horizonte - MG - Brazil
E-mail: abmvz.artigo@gmail.com

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[1] *Autor para correspondência (corresponding author) E-mail: corcinicd@gmail.com

Hour	0%	0.01%	0.12%	0.25%
0	85.0±1.0 ^A,a	85.0±1.0 ^A,a	85.0±1.0 ^A,a	85.0±1.0 ^A,a
24	60.5±1.6 ^AB,b	63.6±2.5 ^A,a	51.5±2.0 ^BC,b	44.7±2.6 ^C,b
48	43.6±2.6 ^A,bc	41.0±2.1 ^A,b	33.6±2.4 ^AB,bc	25.2±2.2 ^B,bc
72	26.8±3.1 ^A,c	23.1±2.9 ^AB,b	18.2±2.5 ^AB,c	23.3±2.4 ^B,c

Hour	0%	0.01%	0.12%	0.25%
0	76.6±1.5 ^A,a	76.6±1.5 ^A,a	76.6±1.5 ^A,a	76.6±1.5 ^A,a
24	74.6±2.5 ^A,a	70.9±3.9 ^A,ab	69. 7±3.2 ^A,ab	70.3±3.2 ^A,ab
48	63.0±3.6 ^A,ab	63.1±2.4 ^A,bc	64.7±3.4 ^A,ab	60.0±2.5 ^A,bc
72	50.4±3.1 ^A,b	50.8±4.1 ^A,c	51.8±4.9 ^A,b	43.6±5 ^A,c

Hour	0%	0.01%	0.12%	0.25%
0	81.8±1.3 ^A,a	81.8±1.3 ^A,a	81.8±1.3 ^A,a	81.8±1.3 ^A,a
24	61.2±1.6 ^A,b	62.3±3.2 ^A,b	61.7±3.4 ^A,b	62.4±2.8 ^A,b
48	43.3±4.1 ^A,bc	46.3±3.7 ^A,bc	52.9±3.3 ^A,bc	51.1±2.9 ^A,bc
72	39.4±3.3 ^A,c	40.3±3.1 ^A,c	43.0±3.6 ^A,c	39.6±3 ^A,c

Hour	0%	0.01%	0.12%	0.25%
0	79.1±1.6 ^A,a	79.1±1.6 ^A,a	79.1±1.6 ^A,a	79.1±1.6 ^A,a
24	61±2.9 ^A,b	63.6±3.2 ^A,ab	63.6±3 ^A,ab	62.5±3.6 ^A,b
48	55.5±2.2 ^A,b	54.1±3.2 ^A,b	48.8±3.8 ^A,b	58.5±3.8 ^A,b
72	52.9±4.1 ^A,b	53.5±2.9 ^A,b	48.7±3.5 ^A,b	48.3±3.4 ^A,b

Hour	0%	0.01%	0.12%	0.25%
0	99.8±0.5 ^A,a	99.8±0.5 ^A,a	99.8±0.5 ^A,a	99.8±0.5 ^A,a
24	99.8±0.5 ^A,a	99.6±0.5 ^A,a	98±1.3 ^A,a	98.8±1.2 ^A,a
48	99.4±0.5 ^A,a	98.4±0.6 ^A,a	97.7±1.6 ^A,a	99.6±0.1 ^A,a
72	99.3±0.5 ^A,a	99.4±0.5 ^A,a	97.7±2.1 ^A,a	99.6±0.5 ^A,a