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The Scientific World Journal
Volume 2014 (2014), Article ID 964172, 5 pages
Research Article

Association of Vitamin E with Rapid Thawing on Goat Semen

1Department of Animal Science, Universidade Federal de Viçosa, 36570-900 Viçosa, MG, Brazil
2Laboratory of Physiology and Animal Reproduction, Department of Animal Science, Universidade Federal de Viçosa, P. H. Rolfs Avenue, 36570-900 Viçosa, MG, Brazil
3Department of Veterinary, Federal University of Viçosa, P. H. Rolfs Avenue, 36570-900 Viçosa, MG, Brazil
4Federal University of Espírito Santo, University Campus, 29500-000 Alegre, ES, Brazil

Received 16 January 2014; Revised 14 March 2014; Accepted 22 March 2014; Published 11 May 2014

Academic Editor: Elisabetta Baldi

Copyright © 2014 Jurandy Mauro Penitente-Filho et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The aim of this study was to evaluate the effects of vitamin E associated with rapid thawing on cryopreserved goat semen. Two bucks were used and eight ejaculates per animal were collected using artificial vagina. Semen was diluted with the following treatments: BIOXCELL (control), BIOXCELL + Equex (sodium lauryl sulphate) and BIOXCELL + vitamin E 100 μM. Semen was packaged into 0.25 mL straws and cooled at 5°C for 1 hour. Freezing was performed in liquid nitrogen vapor (−155°C) during 15 minutes. Then, the straws were immersed in liquid nitrogen (−196°C). Straws were thawed at 38°C/60 seconds or at 60°C/7 seconds with immediate sperm analysis. Hypoosmotic swelling test was performed adding a 20 μL aliquot of thawed semen to 1 mL of hypoosmotic solution (100 mOsm·Kg−1) followed by incubation during 60 minutes in water bath (38°C). Vitamin E did not affect any studied parameters ( ). Nevertheless, defrosting rate of 60°C/7 seconds improved sperm membrane functional integrity ( ). Current knowledge about goat semen cryopreservation is not sufficient to ensure high post-thawing recovery rates; thus, this study brings important data about using antioxidants and different thawing rates on cryopreservation process.